I am very excited about my post today. Why? I won the lottery! Okay, I’m just kidding, I didn’t win the lottery. However, I’m still excited about this post because it is my first Guest Friend post here at Wok with Ray. This young lady that will be cooking with us today; her name is Pepy Nasution. She is the author of “Indonesia Eats” and I just want to say how grateful I am of her accepting my invitation to share a delicious Indonesian dish.
Let me tell you, the first time I visited her blog, I was amazed on how her dishes and photography reflects her love and pride of her culture. Don’t take my word for it, just visit Indonesia Eats after this and you’ll see what I’m talking about. So, let’s not wait any longer because I’m getting hungry. Here is Pepy Nasution.
Hello all…I’m Pepy Nasution of Indonesia Eats. I’m thrilled when Ray was approaching me to be his guest post. Terima kasih, Ray! Thank you, Ray!
Ray was one of my Filipino guest posts. With his easy and beautiful oxtail kare-kare recipe, he made Indonesia Eats readers and I drooled. :=)
When he emailed me and asked for a noodle recipe, I was a bit puzzled. There are so many Indonesian noodle dishes but I realized that I didn’t have a simple mie goreng (known as mi goreng, bakmi goreng) recipe that has been known all over the world.
Mie goreng is another safe favorite of Indonesian one-dish meal. Most Indonesian households like making this simple dish for breakfast or late night snack. Street food hawkers help us to get a quick mie goreng craveness in the middle of the night if we’re lazy to make one at home.
Mie goreng is basically an Indonesian taken of chow mein or fried noodle. It’s served with sprinkle of fried shallots, acar (pickle) and kerupuk (crackers).
At the street food hawkers, mie goreng is very common to be sold together with Nasi Goreng (fried rice). Back when I was a kid, I recalled the take-away fried noodle was wrapped inside the banana leaves and fastened with toothpick or rubber band. However, as I grew up the banana leaves are replaced by poly coated brown papers.
The cheap fried noodle where many food hawkers sell contains lots cabbage and scrambled egg. I like adding shrimp to my mie goreng. You can also use your favorite vegetables.
Fresh egg noodles are the one that we like to use. You can always substitute with the dried version or instant ramen. The basic spice to make mie goreng is a paste of shallot, garlic, candlenuts, and white peppercorn mix. Indonesians love to add chili pepper as well. Surely kecap manis is added too. High heat and fast stir-fry method is the key to make a good mie goreng so your noodle won’t be lumpy or broken.
- 3 shallots (20 grams or 0.7 oz.)
- 2 cloves garlic
- 4 candlenuts, toasted
- 1 teaspoon white peppercorn
- 1 teaspoon seasalt
- bird eyes chilies (optional)
- 250 grams (9 oz.) fresh egg noodle
- 125 grams (4.5 oz.) yue choy (mustard greens), cut into 1-inch or 2.54-centimeter length
- 150 grams (5.3 oz.) beansprouts
- 125 grams (4.5 oz.) Chinese green cabbage, thinly sliced
- 100 grams (3.5 oz.) deveined and peeled shrimps
- 5 stalks Chinese chives, cut into 1-inch or 2.54-centimeter length
- 2 green onions, finely sliced
- 1 stalk Chinese celery, chopped finely
- 2 tablespoons cooking oil (I used chicken oil)
- 2 tablespoon kecap manis (Indonesian sweet soy sauce)
- ¼ cup shrimp stock (can be used other kind of stock or water)
- In a bowl, place your fresh egg noodle. By using chopsticks, add 1 tablespoon kecap manis and mix.
- In a spice grinder or mortar, add the garlic, shallots, candlenuts, white peppercorn, chilies (if you want some heat) and seasalt. Grind to a fine paste.
- Heat up your wok at high heat and add cooking oil. Add spice paste, quickly stir-fry for 1-2 minutes or until you can smell the aroma.
- Toss in shrimps, cabbage, yuey choy . Mix well with the paste quickly for one minute
- Add in shrimp stock, noodles, another tablespoon of kecap manis , chopped celery, Chinese chives and spring onion. Keep on stirring for one more minute, and remove from heat
- Serve warm with pickled cucumber and sprinkle some fried shallots for garnish
Your comment is always appreciated.