Despite living the Melbournian life for over a decade, I’m still a Malaysian at heart.
I may not ‘lah’ and ‘ma’ anymore, but I miss the fresh sugarcane juice from the pasar malam, goreng pisang on rainy afternoons, a cup of teh tarik by the road side, bak ku teh after a late night out, that logan drink from Petaling Street and eating satay by the dozens when someone comes to visit.
Melbourne’s home, for now. I love it to bits. But I’d love to explore new places and experience more cultures. However, within me, this I know, no matter where I go, I’d always find comfort in the food I ate growing up.
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Here’s a Mee Goreng recipe inspired by one of my aunts. It’s easy to make and simply yum. Use tofu for vego, and leave out omelet for vegan friendly.
Cooking oil (I use rice brand)
Salt
1 red onion
1 red chili
3 eggs
4 garlic cloves
A small piece of fresh ginger
2 table spoons of garlic and chili paste or sambal
4 table spoons of soy sauce
2 table spoons of kicap manis
A bunch of Chinese Broccoli (Kai Lan)
1 Chicken breast or fried tofu, diced
Rice noodles enough for two
Put the kettle on.
Finely chop onion, garlic, ginger and garlic. Cut Chinese broccoli into bite size.
Beat eggs in a bowl to make an omelet. Add a pinch of salt if you’d like. Dice the omelet and set aside.
Soak noodles in hot water.
In a wok, heat 1 table spoon oil. Fry onion, garlic, and ginger in chili paste (or sambal), until it gives a beautiful aroma. Add chicken and one tea spoon of salt, and stir fry until chicken is cooked.
Drain noodles and add to wok. Add soy sauce and kicap manis, and stir fry for two to three minutes. Remove from heat. Mix in fresh chili, diced omelet and Kai Lan.
Two Spoons and a Fork 