Mee Gati

Stir-fried Noodles with Coconut Sauce


The banana blossom used to garnish this dish is somewhat of an acquired taste, given its sharp, astringent flavour. In this dish however, it is balanced beautifully with the creamy and tangy sauce. To prepare the banana blossom for use, discard the fibrous outer layers and use the pale, young leaves found within. If not using immediately, soak the leaves in lightly salted water or a mixture of lime juice and water, to prevent them from oxidising.


  • 55 g tamarind pulp
  • 2 tablespoons water
  • 6 shallots, peeled and chopped
  • 100 g chicken fillet, thinly sliced
  • 150 g tiger prawns, medium-size, peeled and deveined
  • 2 tablespoons preserved soy bean paste (tao jiew)
  • 2 tablespoons sugar
  • 2 tablespoons chilli powder
  • 250 g rice vermicelli, soaked for 15 minutes or until soft, drained
  • 1 block fried bean curd, finely diced
  • 100 g Chinese chives, cut into 2.5-cm lengths

Boiled Coconut Cream

  • 1¾ cups (435 ml) water
  • 500 g grated coconut


  • 50 g coriander leaves, chopped
  • 2 eggs, beaten, fried into thin omelettes and cut into strips
  • 300 g bean sprouts, tailed
  • 2 lemons, cut into wedges
  • 1 banana blossom (hua plee), tough outer layers discarded, shredded, then blanched and drained


  1. Mix the tamarind pulp with 2 tablespoons water. Strain to extract the juice. Set aside.
  2. Prepare the boiled coconut cream. Mix the water with the grated coconut and squeeze through a muslin cloth to obtain the coconut cream.
  3. Bring the coconut cream to a boil in a pot. Let boil until it separates and is reduced to about 1 cup (250 ml).
  4. Add the shallots to the boiling coconut cream. Stir-fry until the shallots are fragrant.
  5. Add the chicken and prawns and stir-fry for 2 minutes.
  6. Add the preserved soy bean paste, sugar, chilli powder and tamarind juice. Mix well into a sauce.
  7. Remove half the portion of sauce to a bowl and set aside.
  8. Add the rice vermicelli, bean curd and Chinese chives to the remaining sauce. Cook for about 1 minute, mixing the ingredients well. Transfer to a serving plate.
  9. Pour the reserved sauce over the rice vermicelli. Garnish with coriander leaves and omelette strips. Serve with bean sprouts, lemon wedges and blanched banana blossom.