Mee Goreng Basah
a simple one-wok meal to
ask any makcik (Malay for middle-aged aunty) and they probably can give you a recipe for a delicious Mee Goreng. while the types of Mee Goreng that you can find in households differ vastly; some are drier, some wetter than the rest, some are spicier and some which is on the mild side; it is comfort food to many.
recently, I approached Mdm Sa’adiah, a makcik who annually marches for the Singapore National Day Parade with the NTUC contingent. she challenged me to cook her favourite version of Mee Goreng, aptly called ‘Mee Goreng Basah’- 'basah’ meaning ‘wet’ in Malay. as a response, I prepared a large portion for the her contingent of 50 marchers and made it extra special by throwing in fresh tiger prawns, fishcake and squid.
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Mee Goreng Basah (Moist Fried Yellow Noodles)
400g yellow noodles ‘mee kuning’
sambal base:
12-15 dried chillies, soaked in hot water
5 cloves garlic
8 shallots
Water, as needed
3 tbsp oil
5 prawns, deveined
3 pcs fried fishcake, sliced
1 large squid, cut into rings
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp kecap manis (sweet soy sauce)
2 tsp cooking caramel (optional)
3 stalks bok choy, cut into 1 inch pieces
5 sprigs garlic chives (koo chye)
1 cup water
directions
puree the sambal base ingredients in a blender until smooth, using the minimal amount of water needed.
in a pan or a wok, heat 3 tbsp of oil. when it is almost starting to smoke, pour in the sambal base and fry until fragrant and the oil starts to split. add in the prawns and cook until they turn pink. combine the squid fishcake, and all the sauces and stir-fry to combine.
add in the noodles and stir-fry until the noodles are well-coated. add in chives, bok choy and water and cook until the vegetables are cooked.
serve while hot and enjoy!
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