Mee Goreng

 As a wife, mum, mother-in-law and grandma, I have to remember each and every family member’s favourite food.  Of course they are like me and enjoy good food a lot.  Problem is they have many favourites.  Sometimes, I have to  tweak my menu so that everyone will be happy.  So for one week, I will cook my hubby’s favourite paper wrapped chicken,  another week I will make chicken rice which is my grandson’s favourite.  The list goes on.

Today, for my second daughter’s sake, I will make Mee Goreng

 AUNTIE DOLLY’S MEE GORENG

 INGREDIENTS

 

2 kilograms fresh yellow noodles – 6 servings

½ kilograms squid – cut into rings
½ kilograms medium sized prawns peeled
½ kilograms choysum –washed and cut
100 grams big onions
100 grams fresh green chillies – deseeded and cut into cubes
2 tomatoes – sliced thinly
3 eggs
2 tablespoons sambal paste –can be bought from Glory’s  in bottles
1 tablespoon tomato ketchup
Salt and sugar
Chopped garlic
3 tablespoons cooking oil

 METHOD

Wash noodles and drain dry
Season prawns and squid with a little salt and sugar
Heat oil in kuali, fry garlic, fry prawns and squid separately and remove from kuali (dish up the gravy as well)
Heat more oil, fry some garlic. throw in noodles and fry till evenly coated with oil,
Add in choysum and toss evenly with noodles
Push to one side, add sambal and tomato ketchup.
Stir fry noodles till evenly coated with paste.
Add the prawns and squids together with the gravy collected
Add in green chillies and tomatoes and toss some more
Add salt, sugar and light soya sauce to your taste.
If noodle is too dry, sprinkle some water
Lastly push noodles aside and add in a little oil and break eggs into kuali.

Do not overcook the eggs. It is nicer to be a little runny. 

IMPORTANT, NO MATTER WHAT YOU COOK, ALWAYS DO A TASTE TEST BEFORE SERVING