Stringy Time @ SA2 (16 Aug)

Stringy Time


Anything that is long Curly n Stringy!
Mee Goreng/Pasta/Putu Mayam/Noodles,Mee Goreng/Pasta/Putu Mayam/etc etc,Mee Goreng/Pasta/Putu Mayam/etc etc,Mee Goreng/Pasta/Putu Mayam/etc etc,Mee Goreng/Pasta/Putu Mayam/etc etc,Mee Goreng/Pasta/Putu Mayam/etc etc,Mee Goreng/Pasta/Putu Mayam/etc etc,Mee Goreng/Pasta/Putu Mayam/etc etc,Mee Goreng/Pasta/Putu Mayam/etc etc,Mee Goreng/Pasta/Putu Mayam/etc etc,Mee Goreng/Pasta/Putu Mayam/etc etc,Mee Goreng/Pasta/Putu Mayam/etc 

 

  

Dry mee siam recipe

• 250 g thin rice vermicelli 
• 200 g bean sprouts
• 250 g prawns
• oil
• 1 tablespoon tamarind pulp 
• 2 cups water (for cooking prawns)
• 3 garlic cloves
• 6 shallots
• 1 tablespoon preserved soybeans (tau cheong)
• 50 g dried shrimp
• 12 dried chilies, soaked
• 2 candlenuts
• 1 stalk lemongrass (sliced)
• 1 inch shrimp paste
• 1 tablespoon sugar
• 1/4 teaspoon pepper
• 1 tablespoon fish sauce

Directions:

1. 1
   Bring the 2 cups of water to a boil and add the prawns,removing them as soon as they are cooked.Put them in a bowl of ice water to stop the cooking. When cooled, peel the prawns and leave aside for garnishing.
2. 2
   Blend garlic, shallots, preserved soy beans, dried prawns, dried chillies, candlenuts, lemongrass and shrimp paste into a paste.
3. 3
   Fry paste in 1/3 cup oil, till fragrant.Add tamarind juice and 1 cup of stock from cooking the prawns.Bring to a boil and simmer for five minutes.
4. 4
   Add noodles and stir-fry. Mix in tofu and toss well. Add sugar, pepper, fish sauce and a squeeze of lime juice.
5. 5
   Lastly add in the beansprouts and the chives toss until breansprouts and chives are just limp.

Fried maggie mee

• 180 g  2-minute noodles (any brand  you prefer)
• 2 small chicken legs, cubed
• 1 shallot, chopped and fried until crisp and light brown
• 3 garlic cloves, chopped
• 1 cup bok choy
• 1 cup bean sprouts
• 4 fresh chilie bell peppers, padi (small chilies)
• 3 -4 tablespoons oil

Sauce

• 3 tablespoons ketchup
• 1 tablespoon dark soya sauce
• 1 tablespoon oyster sauce
• 2 -3 tablespoons sambal oelek chili paste, belachan
• 1 teaspoon sesame oil

Directions:

1. 1
   Marinate the chicken cubes with sesame oil for about 10 minutes.
2. 2
   Mix sauce ingredients in a small bowl.
3. 3
   Cook the instant noodles in boiling water for about 3 minutes and drain and rinse with cold water.
4. 4
   Stir fry the chicken cubes until cooked.
5. 5
   In a separate wok, fry the garlic in oil until fragrant.
6. 6
   Add cooked noodles, followed by cooked chicken.
7. 7
   Stir fry for about 2 minutes.
8. 8
   Add bok choy and beansprouts to the wok.
9. 9
   Add sauce ingredients to the wok and continue to stir fry on medium to low heat for about 5 minutes.
10. 10
    Mix sauce well into the noodles.
11. 11
    Serve with fried shallot and chilie garnish.

Too Blessed! n now u wanna  share.. do sms Tracy @ * 90294348 @ asap316@yahoo.com, 

she'll update blog  on who's bringin what :)

Linda- Dry Mee Siam
William- fried Maggie Mee

Can't think of what to bring-Drinks/ Paper plates/cups/cutlery are welcome too!

Thank you & God's MULTIPLIED Richest Blessings on U!

Your Paths are Dripping with Abundance!