Ingredients with Measurements:
- 250g dried yellow noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 red chili, sliced
- 1 tablespoon kerisik (toasted coconut paste)
- 1 tablespoon soy sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 eggs, beaten
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- Lime wedges for serving
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Soak the dried yellow noodles in hot water for 10 minutes, then drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic, onion, and red chili, and stir-fry for 1-2 minutes until fragrant.
3. Add the kerisik, soy sauce, sweet soy sauce, tomato ketchup, sugar, salt, and pepper, and stir-fry for another 1-2 minutes until well combined.
4. Add the soaked yellow noodles to the wok and stir-fry for 3-4 minutes until the noodles are evenly coated with the sauce.
5. Push the noodles to one side of the wok and pour the beaten eggs onto the other side. Scramble the eggs until cooked, then mix them into the noodles.
6. Add the chopped scallions and cilantro, and stir-fry for another 1-2 minutes until the noodles are heated through and the herbs are wilted.
7. Serve the Kerisik Mee Goreng hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 45g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Dried yellow noodles can be substituted with fresh yellow noodles or ramen noodles.
- Kerisik can be substituted with desiccated coconut that has been toasted until golden brown.
Variations:
- Add sliced chicken, shrimp, or tofu for extra protein.
- Use different vegetables such as bell peppers, carrots, or bean sprouts.
- Add a tablespoon of sambal oelek or chili paste for extra heat.
Tips and tricks:
- Soak the dried yellow noodles in hot water to soften them before stir-frying.
- Use a wok or large skillet to ensure that the noodles are evenly coated with the sauce.
- Don't overcook the noodles or they will become mushy.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Kerisik Mee Goreng in a wok or large skillet over medium-high heat until heated through.
Presentation ideas:
Serve the Kerisik Mee Goreng in individual bowls and garnish with lime wedges and extra chopped cilantro.
Garnishes:
Lime wedges and chopped cilantro
Pairings:
Serve the Kerisik Mee Goreng with a side of pickled vegetables or a simple cucumber salad.
Suggested side dishes:
Pickled vegetables or cucumber salad
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the noodles are too wet, stir-fry them for a few more minutes to evaporate any excess liquid.
Food safety advice:
Make sure to cook the eggs until they are fully cooked to avoid any risk of foodborne illness.
Food history:
Mee Goreng is a popular Indonesian dish that has been adapted in many different ways throughout Southeast Asia. Kerisik, or toasted coconut paste, is a common ingredient in Malaysian and Indonesian cuisine.
Flavor profiles:
Savory, sweet, and slightly spicy
Serving suggestions:
Serve the Kerisik Mee Goreng as a main dish for lunch or dinner.
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Region: Malaysian