Monday, August 6, 2012

My Mom's favourite Prawn Noodle !

Mee Udang, captured straight from my pan

the Ingredients:

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

sliced carrots

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:
  1. clean the prawns. devein the prawns and remove its heads and shells.
  2. the heads and shells are boiled for a few minutes. blend it to small pieces and put aside.
  3. add 3 spoons of oil into the pan. fry the crushed garlics.
  4. mix the prawns into the pan, add a dash of seasoning and salt.
  5. as the prawns turn into gold, add the fishballs and fried tofu puff.
  6. add cauliflower, carrots and kai choy stems.
  7. add 2 spoons of honey, chopped chilli and bird's eye chilli.
  8. add mi udang paste together with mee bandung paste (optional). stir evenly.
  9. add the blended mixture to sweeten the deal. mix the yellow mee.
  10. add satay gravy paste. stir some more.
  11. add kai choy leaves and sliced oyster mushrooms with 2 spoons of oyster sauce.
  12. 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!

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