Basically…

When I was at my regular Malay kuih stall that day, I saw they they were selling some bags of yellow noodles, fresh…uncooked. I was told that they were homemade and were very popular. It seems that there is some kind of association that conducts classes/lessons for interested housewives teaching them to make these things. They even learned how to make steamed paos, tie dumplings (chang)…

Bandong kuih stall chang daging

…and all so that basically, they would be able to make for their own consumption and some even make them for sale to supplement their household income. That is really good, I must say – it would enable those stay-at-home-mums to do something and earn a bit of money.

I decided to buy a bag of the noodles (RM2.50 for 1 kg) myself to try. Once, I watched a lady at one of the Malay stalls cooking and she certainly did not do it the way I have seen them doing it at the Chinese ones. Basically, at the latter, they would fry a bit of garlic in oil, throw in the noodles, add the soy sauce and the seasoning, add egg and taugeh (bean sprouts) and that would be it! People always say that the noodles are nice because of the big fire which would give them the nice wok hei fragrance…but I do think the excessive use of msg does play a part as well.

On the other hand, the Malay lady fried the egg first, and then she poured in some sambal (blended ingredients) and some bits of chicken before putting in the noodles…followed by the soy sauce and chili sauce and seasoning and taugeh and what she dished out was very nice too despite the absence of a very big fire (since she was doing it over an ordinary gas stove). No garlic? No shallots? I thought it strange actually but I guess it probably was in the sambal – I had no idea whatsover what she had in that.

Anyway, I did it my own way that morning when I fried half of what I had bought and these were the ingredients I used…

Fried noodles, ingredients

– one shallot, peeled and sliced, three cloves of garlic, peeled and finely chopped, one chili, seeds removed and thinly sliced, some sawi manis (green vegetables), separating the stalks from the leafy parts, two eggs and calamansi lime and this was the end result…

Fried noodles 1

Prior to cooking, I poured dark mushroom soy over the noodles and added some Thai chili sauce and a spoonful of sugar and mixed everything thoroughly.

I heated some oil in the wok and fried the shallots till golden brown and then, removed them for garnishing later. You may just leave them in the oil if you are not going to bother about presentation upon serving. After that, the garlic went in and once browned, I threw in the stalks of the vegetables to fry for a while (they need to be cooked longer to soften first) and next, the rest of the vegetables, the chili (saving a bit for garnishing as well, if you are thus inclined) and the noodles followed. I did add a bit of water periodically to cook the noodles, a little bit each time, not too much…and finally, I added the eggs. Once everything was done, I dished it all onto a plate and garnished it with the fried shallots, the sliced chili and a bit of chopped spring onions…

Fried noodles 2

…and served.

Yes, it was very nice despite the fact that basically, the ingredients used were very minimal – no meat, no prawns…and no msg! I certainly would not say this was anything like what you can get at the Chinese stalls nor would I say it was mee mamak or fried noodles, Malay-style since I did it quite differently from what I saw the aforementioned lady doing it…but one thing’s for sure, I would want to buy more of the noodles and fry like this too to serve to guests dropping by, come Chinese New Year.

By the way, I really must thank my blogger friend for the very lovely Chinese New Year card that she sent me and also the things she got on her recent trip to Taiwan recently (and not forgetting the lovely postcard she sent me when she was there – that one arrived sometime ago)…

From Sheta

These just arrived yesterday evening via poslaju – it sure is so very sweet and thoughtful of you, thank you again so very much.

At the same time, I would also like to thank my cousin and his wife – the ones whose daughter got married quite recently, for these very nice kueh sepit (or kuih kapit as they are called over in the peninsula)…

Kueh sepit

I gathered that these were homemade, somebody in Oya or Matu, and they were very fragrant and lemak (rich with santan) and no, they did not last till Chinese New Year. Hey! Don’t look at me now!!! Hehehehehehe!!!!