With about fifty million onions at my disposal (okay not quite that many, but I did go to Costo last week), I thought Indian mee goreng style noodles might be a good option for dinner since onions are used in both the sauce and the stir fry.
I tried combining a number of Indian mee goreng recipes online, as they all seemed so inconsistent from one another. I assume this is because Indian mee goreng is a hawker dish and as a result has not been codified and made a science. My first attempt was tasty but there remains plenty of room for improvement: next time I will more liberally use fresh chillies and also cut down on the amount of sugar I used in the sauce. All the same, it made for a hearty dinner and I managed to use up two more onions (of about 20). For fun I tried presenting this dish in a Korean style, topped with fresh cucumber and cabbage, which added some freshness and crunch.
Comments
Did i tell you .. you are my hero chef..??
You inspire me... and yet.. put me to shame.. heheh!!
Posted by: Mama BoK | March 4, 2006 01:49 PM
Wow, that is a real compliment, MamaBok! Thank you so much. I am not worthy of it, but it makes me happy all the same.
Posted by: Evil Jonny | March 4, 2006 04:53 PM
hehehe...you knw something, you actually came very close to the actual thing! Some hawker stalls do serve their mee goreng with a sprinkle of raw chopped cabbage and ALL serve them with a side of cucumber and a dollop of tomato ketchup. *clap clap*
Posted by: Rathi | March 5, 2006 06:40 AM
Thanks for the comments Rathi -- you always keep me in check and I appreciate it! Ahhh, I put a little ketchup in the sauce but next time I will try a dollop on the side... sounds great!
Posted by: Evil Jonny | March 5, 2006 07:13 AM
Wow - I am simply bowled over by these images of Malaysian food you've whipped up in a kitchen in the California desert! Many of them look so close to what I encounter everyday here in Malaysia ... and that sambal ikan bilis has really got my mouth watering.
Re: nasi lemak. Consider using coconut water instead of milk when you make the rice, for a lighter but still very fragrant result. That's the 'secret' of one of my favorite nasi lemak purveyors in KL. To ramp it up a notch, steam the rice (on cheesecloth in a bamboo or other steamer) instead of using the rice cooker, for fluffier, more 'singular' grains - the hallmark of a great nasi.
Can't wait to see what you've got cooking next!
Posted by: Robyn | March 10, 2006 01:36 AM
Thanks a lot for the kind comments, Robyn. Really, those make my day. I've never been to Malaysia but dream about it through my cooking and the learning process. It's kind of you to say I'm even coming close to the original.
Great idea on the nasi lemak... I think that will bring down the calories too, which is always a good thing. Genius.
Posted by: Evil Jonny | March 10, 2006 07:33 AM
Awesome blog. Peace out until next time TabathaOster
Posted by: TabathaOster | May 18, 2006 08:52 AM