Name: Mee Hoon Goreng Mak (Mum’s Fried Rice Vermicelli)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 4 cloves garlic, peeled; 100 g (3½ oz) bean sprouts, tailed; 4 shallots, peeled; 1 tsp dark soy sauce; 1 Tbsp ketchup; 3 Tbsp dried chilli paste; 2 tsp light soy sauce; 1 Tbsp oyster sauce (omit if making vegetarian noodles); ½ tsp sesame oil; 4 Tbsp water; 1 medium white onion, peeled and sliced; 1 large carrot, peeled and cut into fine matchsticks; 2 eggs, lightly beaten (omit if making vegetarian noodles); 1 tsp + 4 Tbsp vegetable oil; 150 g (5⅓ oz) dried rice vermicelli; 1 tsp dried shrimps (omit if making vegetarian noodles); Chopped spring onions; 1 Tbsp sweet soy sauce; A handful of fried firm tofu slices; 1 Tbsp white vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This is a firm favourite amongst Malaysians. It is a dish that we enjoy eating for breakfast, lunch and dinner! This dish can be as basic or as lavish as you want. Improvise by adding different vegetables, prawns and chicken. This version is my mother’s special version that she would always prepare whenever we went home to visit.

Ingredients

150 g (5⅓ oz) dried rice vermicelli
1 tsp + 4

Asia
Malaysia
Main course
Dinner
Lunch
Breakfast
South East Asia

Method

Soak the rice vermicelli in a large bowl of water for about 1 hour. Drain before using.
Place all the ingredients for the spice paste in a blender and process until fine. Set aside.
Mix the ingredients for the seasoning in a small bowl. Set aside.
Heat 1 tsp

No reviews for this recipe

Ingredients

Method

Part of