Everybody knows that rice is the staple food in this region…but it certainly seems that noodles also have a dominant place in the diet as well. We have so many varieties of noodles, cooked in all kinds of ways.
Well, I fried some the other day – Foochow style…but the dry version…
It is actually very easy to cook. Just fry some finely chopped garlic in a bit of oil, add meat…or in my case, prawns…
…and in goes the noodles. Add soy sauce and msg or chicken stock according to taste and then, throw in the taugeh (bean sprouts). Lastly, break an egg or two into the wok and stir everything together thoroughly. The noodles are ready…
So easy, isn’t it?
This is different from the Foochow fried noodles – wet (with gravy/sauce) which I prefer to this dry version or the soup variety…
This bowl of what is called the Foochow char chu mee (fried cooked noodles) cost RM5.00 because of the extra ingredients added. I had this at the Delta Cafe and Seafood Restaurant (the other side of the Sibu swimming pool).
And this was what my missus cooked the other day – curry mee/noodles…
I had this in Penang once and though it was quite nice, I wasn’t too crazy about it.
Somebody gave my missus’ sister-in-law a packet of the ready-made paste, bought in Singapore and since she had no intention of cooking it, she gave it to us. My missus cooked it with prawns and garnished it with hard-boiled eggs and chopped spring onions.
My sentiments remain unchanged – I think I would rather have our very own Sarawak/Kuching laksa and that too is noodles – rice noodles or mihun to be exact but cooked in a completely different way…
...STILL CRAZY AFTER ALL THESE YEARS! 
Praise the Lord, for He is great and merciful. LMAO… I just makan loads of prawns with my kawan yesterday… lolol… lucky ahh, else sure drool! LOL!
Wait…wait! As they say, every dog has its day…so just wait a few more days. This isn’t the post I was talking about. Hehehehehehe!!!!
*dies* Not this one? Ish… evil betul!
Muahahahahahaha!!!! *mean laugh*
grrrrrrrrrrr……..am hungryyyy
You are? Didn’t go out for dinner tonight? Hehehehehe!!!! 😉
Yr missus curry noodles looking good except no meat. I think for most of Swakians, sarawak laksa will always be predominant over all other laksas!and really a ‘no-go’ without the belachan….
Hah! You’re a meat person, are you? Don’t remember any meat in curry mee – but they have fish cake slices…and tauhu pok. Ya…overseas, when they say laksa…don’t expect the Sarawak kind – it’s curry…with laksa (what they call the big mihun) and costs a bomb!
Char Chu Mee is basically the same as Mee Goreng (Wet), it’s just the additional soup, very.. very very wet, LOL!
Yup…more or less, for people who prefer it soupy…and not just with thick gravy. I prefer the fried mee (wet/with gravy) though – more taste!
I love both dry curry mee & the normal curry with lotsa “taugeh” 🙂
You have the dry type? Never seen it before, much less try it… In Penang too?
wow, scrumptious..
Yum! Yum! 😉
Curry noodle? We hardly have curry noodles in Malacca.
I guess it must be a Penang dish then. Available everywhere there…
i love the way they slit the prawns.. they look more “seducing” that way.. lol…
I did that! But they also do that at most places – so when they give you two and they slit them into halves, it will look like you’re getting four. LOL!!! 😉
whichever, however… it’s delicious no matter what
Ya, that’s the most important. As long as it tastes good… 😉
wah…..im more interested in the prawns! Look at the meat in the char kway teow foochow style….. so meaty and yummy.
That’s char mee (fried noodles) not kway teow…and those prawns, you mean? Where got meat? Hehehehehe!!!! Just got up from your nap, is it? 😉
oh the prawn!!!!!!!!!!!!so big. oh no. i am drooling. ish… its look so good, u surely cn cook. huhu
Good eh? Hehehehehe!!!! Waht about your boyfriend, the chef? Got posts on his cooking in your blog? See…see!!! 😉
LOL… it’s easy to cook noodles dish, I agree, but nevertheless it’s difficult to make it as tasty as you showed in the pictures leh!Not everyone has the ‘Golden touch’ like yours, I admit I’m one of them. :p
Your fried foochow noodles definitely makes me drool lah~!! =_=
Nah! Anybody can cook…and if you add ingredients like prawns, it will, of course, be a lot nicer… The ones in the town, no ingredients – so they add lots of msg – no good!
eh how come got two half eggs there?! not usually just only one n its only half meh???
so nice!
Missus cooked one…so I got the whole egg lor – cut into halves. Hehehehehe!!! 😉
I can go without rice for days and survive on just noodles.. wet, dry, curry or sarawak laksa.. anything 😀
I can even survive on instant noodles for weeks.. but by then, it will kill me from inside 😛
Ya…can’t eat instant noodles all the time, No nutrition…unless you add your own ingredients…plus the msg, no good.
you know what, i notice Sibu noodles, a bit different from here one. The one that you use to cook dry noodles or wet noodles. Here mostly they use yellow noodles, i don’t like, it got some kind of taste.
Your fried noodles look very tasty.
Yes…even Kuching ones are different. That’s why sometimes my Kuching relatives will ask me to buy and bring over e.g. for Chinese New Year – Sibu ones, not so yellow – quite pale in fact.
no shouldn’t use msg. not healthy la
Yup…if your ingredients are enough to make it tasty, skip the msg or perhaps you may add a pinch of sugar to balance the saltiness of the soy sauce.