Too much to do…

The other day, I blogged about the mini-mee kua/mee pok rolls that I bought, one kilo of it. There was a lot inside the pack, enough to fill two big Tupperware containers. I’ve cooked it twice already, tossed with Bovril the way that I like it and there is still a lot of it left.

My sister told me that she would ask her helper to fry with soy sauce and egg so the other morning, I decided to give it a try…

These were the ingredients that I used…

– two shallots, peeled and thinly sliced, chopped garlic, chopped spring onion from my garden and my missus’ pounded chili and garlic dip.

I had some char siew (BBQ pork) in the fridge so I took out a chunk and heated it up in the oven. Once done, I cut it into thin slices…

…to go with the noodles later. I bought it a few days earlier at the fruit and food sundry shop in the next lane, round the corner from my house. It appeared to me that every Friday, somebody would bring this and also slices of siew yoke (roast pork) and leave them at the shop for sale. Usually, I would not buy as it is our no-meat day but that day, I thought I would just grab some and dump the whole lot in the fridge. We can take out on another day and heat up to enjoy when we feel like it and that would save my missus the trouble of having to cook for our meals.

I boiled four rolls of the mee kua/mee pok till soft and then, I rinsed the noodles with cold water to wash away the excess starch – that would ensure that the noodles would not end up all stuck together and after that, I drained them well…

I tossed them with some soy sauce, the chili dip plus a bit of msg and pepper…

…and mixed everything together thoroughly. My friend, one Malay guy, who was with me in Plymouth, England in 1994, told me that he would always do that so that the ingredients would be distributed evenly and we would not have to fry too much and too long when everything was in the wok. The noodles might end up berpecah-pecah (broken into bits), especially in the case of bihun (rice vermicelli). That is why I have always done it this way since.

Finally, it was time to start cooking. I heated up a bit of oil in the wok and fried the shallots till golden brown before removing from the oil to use for garnishing later. Next, I fried the garlic, also till golden brown before I added the noodles. I added two eggs at the end and dished everything out…

…and served with the aforementioned char siew, garnished with the fried shallots and chopped spring onion.

I would not say I enjoyed it a lot – I think I would prefer the noodles the usual way, tossed with Bovril plus that is a lot less work, so much easier to prepare. The taste was all right, nice enough but not overwhelmingly so, especially considering that there was too much to do to come out with the dish…

At the same time, I was thinking that if I had prawns in the freezer and taugeh (bean sprouts) to add to the noodles, they would most likely bring it to a whole new level.

Ah well! I guess at the end of the day, I would just say that it was nice, not bad at all, for a change.