Can’t go wrong…

The other day, I blogged about the non-fried noodles that was not all that compatible with Bovril but I did say that I had a lot left and I would try to cook it some other way in the hope of finding a winning combination.

I was thinking of cooking it char kway teow style so I boiled the noodles and rinsed and drained it well…

Noodles

…and for the ingredients, I had some prawns – one simply can’t go wrong with those crustaceans…

Prawns & fish tofu

…and also two cubes of my girl’s leftover fish tofu with cheese that I sliced thinly.

I tossed the noodles with dark soy sauce (they use kicap manis for their mee goreng at the Malay shops and stalls) and a sprinkling of sugar…

Ingredients added

…plus a whole lot of chopped spring onions from my garden – they are growing rampantly so I was very generous with it. Otherwise, if left there unharvested, they will wither and all would go to waste…and I also added a spoonful of my missus’ blended chili & garlic dip.

I fried some chopped garlic in a bit of oil till golden brown before throwing in the prawns and fish tofu after which the noodles went in. I mixed everything together well and once fried enough, I added two eggs and it was done…

Fried mee ckt-style

I garnished it with some more chopped spring onion and served. I would have loved to add some taugeh (bean sprouts) but we did not have any in the fridge and I did not want to go out and buy.

Yes, it was very nice, cooked this way but I would say that all noodles cooked this way would be nice – be it our dried kampua or kolo mee or our mee kua/mee sanggul and even our yellow noodles. I’ve never fried bihun like this though but I did cook some pek koi that day in more or less this same way and it turned out really great too.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

5 thoughts on “Can’t go wrong…”

  1. Yes I agree with you that all noodles cooked this way would be very tasty especially you put so many prawns in it.

    I think that was a Friday so I did not add any meat, a couple of very thin slices of lap cheong would be nice.

  2. That is exactly how I always fried my noodles. A bit of everything makes a nice plate of fried noodles especially with prawns.

    Indeed, can’t go wrong with prawns when cooking anything.

  3. A sumptuous meal for sure. The chopped spring onion and prawns definitely make the noodles more delicious. 🙂

    Anything with prawns added is bound to taste good.

  4. Agreed with using those ingredients in fried noodle.

    I still like that small noodle, mee kia. Lee Fah noodle is my option when I fry noodle at home.

    I may have used Lee Fah before and it was nice. Dunno if they are still selling. Will look for it the next time I hit the shops!

  5. Oh , the sprinkling of sugar has me intrigued.

    That’s to counter-balance the saltiness in the soy sauce. Another thing is Malays did not use msg or seasoning before, just sugar but they do now.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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