Saturday, August 21, 2010

Mee Goreng/Fried Noodles

It is difficult to find our Malaysia thick black soy sauce here in the US and I will usually end up using the one imported from China. No doubt they are black but I don’t like the smell and flavor of it. I finally found our Malaysia black sauce  in New York and I lug the heavy bottle all the way back to PA. After buying it in NY I found out they do sell it in PA. What a bummer!! Anyway, I love using black soy sauce in my cooking. I think food taste better when it has dark caramel color to it. The first dish I cook with the dark soy sauce was this Mee Goreng. What do you think? Do they look appetizing?

Ingredients:

400 grm fresh yellow noodles – wash and drain dry
2 shallots – sliced thinly
3 cloves garlic - chopped
1 piece chicken breast – cut thinly and season with salt and pepper
15 shrimps – peel and deveined
1 small bunch of Chinese chives – cut into 1” length
2 cups of bean sprout




Seasoning

1 tbsp oyster sauce
2 tsp dark soy sauce
3 tbsp soy sauce
2 tbsp siracha chili sauce
½ chicken stock or water
Salt and pepper to taste


1. Mix all the seasoning ingredients together and set it aside. Heat up the wok over high heat. Add in about 3 tbsp olive oil. Sauté garlic and shallots until fragrant and lightly brown. Add in the chicken. Stir fry for until the chicken changes color.
2. Add in the shrimps. Stir fry until the shrimps turn pink. Add in the noodles and the seasoning mix. Continue to stir and toss until the noodles is cooked and well mixed. Lastly add in the bean sprout and chives. Give another few toss till well combined.
3. Check seasoning. Dish out and serve warm.
For more details please refer here

27 comments:

Lyndsey said...

Oh that's funny that you could find it in PA after you got back.(or not since you had to lug it on the plane) You should show a photo of what it looks like. I'll have to check where my dark soy sauce to see where it is from. This dish looks awesome, and I want to try it right now! :D

ReeseKitchen said...

Ooh it is definetely look appetizing!!! Me too think that food looks more tastier when its dark in colors. And you know what, I add in dark soy sauce in most of my cooking like yam rice, chiken rice, mee hoon...etc...haha!...;p

Angie's Recipes said...

The mee goreng looks mouthwatering!

vanillasugar said...

fried noodles topped with an egg is one of my favorite dishes. i would love to know what else you brought back home? i bet a lot of great little cooking gems?

Pei-Lin@Dodol and Mochi said...

In Minnesota, it was very hard for me to get a hold sos pekat karamel! So, I only used the lou chow in my Chinese cooking ... Agreed, sos pekat karamel tastes more intense ... That burned sugar taste ... Nothing beats simple mee goreng! =)

Gert, you can consider participating in http://babeinthecitykl.blogspot.com/2010/08/merdeka-open-house-2010-announcing.html

Just thought of sharing with you. Can't wait to read yours, should you participate. =D

Happy Sunday!

Cooking Gallery said...

I love mie goreng and this one looks a bit like char kway teow with egg noodles, yum :).

wendyywy @ Table for 2..... or more said...

I heard all Malaysian sauces are very expensive over there.
But when craving hits, I guess price doesn't matter anymore.

Anonymous said...

Not sure how Malaysian black soy sauce taste but I been using Chinese dark soy sauce cooked in saucepan with black bean paste to get that certain taste I like.

Chinese dark soy sauce taste sweet which do not want. Cooked till evaporate to use.

Carol

Cheah said...

Yes, it looks appetising! There are quite a no. of brands of thick soya sauce in M'sia but the one from Farlim, Ipoh, Orchid brand is not too bad.

Honey Bee Sweets said...

Gert, I thought there is an Asian grocer there in PA where u live? Anyway, it's great news that you manage to find the dark soy near home.;) I remember I too had such "problem" while in CA , but mainly it's the brands that we are familiar with not in store. I guess we just have to go with the flow. Of course the noodles looked good... pass some over now!

meeso said...

Noodles, Yum! It's amazing what a slight difference in an ingredient can do for a dish!

Kitchen Corner said...

I agree with you, it's really difficult to get the nice black soy sauce from others country. I still find Malaysia's one is the best. Your mee goreng looks perfect and look really appetizing! I'm sure that soy sauce had help you a lot. Happy cooking with dark soy sauce!!

busygran said...

Whether it's mee or bee hoon, I can eat a lot. Yours is good and tempting!

My Little Space said...

Yeap, not easy to find our local ingredients & sauce over in US. Glad that you finally found it. hehe... This looks more like hokkien mee! But slightly drier than that. I love both anyway!
Cheers, krsity
Btw, did you buy the dark soy sauce or dark caremal soy sauce?

Shereen said...

What brand is that?In NZ also not easy to find initially by lately not too bad.Sinner told me of an asian shop which is quite far from where I live and I managed to get 2 bottles..I think the brand is Yuen Chun Cap Datuk.Anyway,your noodles look just perfect...cukup hitam!!Going back next month and I'm going eat this until fed-up...."Uncle,Hokkein mee 1 plate..black-black a bit,ah"...lol!

mycookinghut said...

Of course looks yummy! I like mee goreng like this with dark soya colour. I have had difficulty to buy dark soya sauce too. I don't like kicap manis cos it's not dark enough. I usually ended up buying the one from Thailand which gives dark caramel colour. But, I have never come across Malaysian ones :( Can you pls show me how it looks like?

ICook4Fun said...

Ltndsey, yea they just start selling this Malaysian dark soy sauce here in PA. I will post up the picture in my coming post.

Reese, thank you. Yea you notice we hokkien lang like our dishes orr orr ha ha..

Angie, thank you.

Vanillasugar, I didn't buy much from NY. I can get most of my ingredients in PA.

Pei-lin, only now they import our Malaysian black soy sauce. Yes I will be participating the Merdeka Open house.

Cooking Gallery, yes a bit like char kway teow.

Wendy, yes a bottle cost around US$5.00 but it is ok. One bottle can last me 2 years :)

pigpigscorner said...

I love using Malaysian dark soy sauce too! Adds such a nice colour to food!

ICook4Fun said...

Carol, I will post the picture of it once I snap a picture of it.

Cheah, yes in Malaysia we can get all kinds of brand. Here only one kind :)

Bee Bee, yes there is one Asian grocery near my house but the thing they sell there mostly from China. But if I go down to Philly I can find a bit more of Malaysian and Indonesian stuffs.

Meeso, yes especially adding a bit of dark soy sauce. Look more appetizing :)

Kitchen Corner, I remember years ago Singapore ban dark soy sauce, right? Do they sell it now?

Busygran me too. I like this kind of quick and easy meal.

Kristy, it is dark caramel soy sauce.

Shereen, that is the brand I bought. You know lah we Hokkien suka our dish all hitam hitam. No hitam not appetizing ha ha.. Yea when you go back home makan kuat kuat ya.

Leemei, I will post of picture of it in my coming posting.

My Asian Kitchen said...

wow! I like your Ooo..Ooo mee goreng!look good leh!! oh! yes when I was shopping at HK supermarket and Kam Cheong(topline) at Elmhurst I saw few brand of Msian caramel sauce..some in plastic and some in glass bottle..I see nowaday more Msian brand products come in to US market..wow!! PA sell $5 each? hmmm...that quite pricey compare wt NY but if you can get there without carry all the way,it's worth it!

3 hungry tummies said...

Thank you for another delicious dish Gertrude!
I am craving for some now. I am glad the caramel sauce is easily available here in Melbourne.

Ho Ho Ho said...

mee goreng looks great...

My husband was over the moon since he found the dark caramel sauce in Perth... he will add to almost everything he cooks.. even mee mamak!!

MaryMoh said...

Looks very delicious. My family would love this. I need to cook a huge plate. Well, I think I can't find that thick soya sauce here in Scotland, especially here in Aberdeen.

Sonia (Nasi Lemak Lover) said...

I also like my Hokkien mee look dark, then only taste nice, hehehe..Luckily you found a dark soy sauce.

shaz said...

Wow, that is true dedication, carrying sauce back :) The noodles look perfect!

Thanks for joining us for Muhibbah Malaysian Monday.

Cheers
shaz

Little Chef said...

Lovely shot of your fried noodles! I can just imagine the nice aroma of freshly fried mee!

Noob said...

Nice! I tried this recipe. It turned out excellent. first time my fried noodle became this delicious. Thanks.
I added blended chili before adding the chicken because we like them spicy. Also an egg before the last few tosses, to make the noodles saucy. Thanks again.