While visiting them, we would go to the nearby stalls to have Ah Keow mixed rice (which is NOT cheap!), Roti Prata (Indian pan cake), Penang Laksa, Penang Prawn Mee, the famous fried Kway Teow at Pulau Tikus market as well as a lot of unknown dishes (to me). These are anything above Singapore's standard hawker food.
Here, we are having our shot at Penang Indian mee goreng (fried noodles), recreating its unique local flavour, much unlike the reddish Singaporean mee goreng. Someone even joked that the Singaporean one looks radioactive! Anyway, we are going all out for the taste of good food.
Ingredients (serves 4)
1) 2 large potatoes, cut into 1 cm cubes
2) 600 g fresh yellow noodles, washed, drained
3) 200 g minced mutton
4) Mutton seasoning
a. 2/3 tsp light soy sauce
b. 2/3 tsp dark soy sauce
c. White pepper
d. ½ tsp sugar
5) 15 shallots, thinly sliced
6) ½ cup olive oil
7) Wok seasoning
a. 1 ½ tbsp dark soy sauce
b. 4 large ground chili
c. 6 tbsp ketchup
d. 3 tbsp water
8) 1 large chili, thinly sliced
9) 150 g sawi (cai sin), cut into 3 cm lengths
10) 150 g bean sprouts
11) 1 lime
12) ½ hand spring onion, chopped
1) Boil potatoes for 10 min in salted water.
2) Marinate mutton in seasoning.
3) Fry shallots in heated oil until crisp & golden. Remove from oil onto paper towel.
4) In remaining oil, fry mutton until aromatic.
5) Add wok seasoning, stir fry well.
6) Add noodles, stir through.
7) Add sawi & sprouts, fry 1 min.
8) Add potatoes & green chilies.
9) Squeeze in lime. Fry until dry.
10) Dish out, serve with spring onions & shallot.
When tucking in, be surprised how fried noodles can taste so full in body even with no egg added. The potatoes & thick sauce do the trick! Try this simple dish yourself. Enjoy :-)