|Mee Udang, captured straight from my pan|
|2 spoons of oyster sauce|
|3 spoons of fried sliced onions|
|1 packet of mee bandung paste (optional)|
|1 packet of Mi Udang paste|
|cauliflower, quartered and sliced|
|citrus lime (kasturi)|
|different type of fishballs, halved|
|1 packet of yellow mee|
|white oyster, sliced|
|satay paste (optional)|
|baby sawi (kai choy)|
|fried tofu puffs|
|prawns, a lot!|
|half of garlic clove, crushed|
|bird's eye chillies, chopped|
|2 spoons of honey|
|3 chopped chilli|
|3 glasses of water|
|2 hard boiled eggs, sliced|
|peanuts to be fried|
|salt, to taste|
|seasoning, to taste|
How to Cook it:
- clean the prawns. devein the prawns and remove its heads and shells.
- the heads and shells are boiled for a few minutes. blend it to small pieces and put aside.
- add 3 spoons of oil into the pan. fry the crushed garlics.
- mix the prawns into the pan, add a dash of seasoning and salt.
- as the prawns turn into gold, add the fishballs and fried tofu puff.
- add cauliflower, carrots and kai choy stems.
- add 2 spoons of honey, chopped chilli and bird's eye chilli.
- add mi udang paste together with mee bandung paste (optional). stir evenly.
- add the blended mixture to sweeten the deal. mix the yellow mee.
- add satay gravy paste. stir some more.
- add kai choy leaves and sliced oyster mushrooms with 2 spoons of oyster sauce.
- add a handful of fried onions, squeeze some citrus lime and garnish with sliced boiled eggs. done!
My mom really loves this recipe. and it's actually a mix edition of Mee Rebus and Mee Udang, though i think the appropriate name is mi udang. if you don't have a satay paste, you can substitute with fried peanuts to be blended together with the prawn's head and shell. or the leftover satay gravy can also be used. jimat, heh!