Mee Goreng Basah... Why?? It is fried and it is wet...
Guess what? Today was another adventure in Slyvester's Kitchen. Having forgotten to eat my fried noodle that was purchased from Chinese Hawker last night, I came out with an idea of transforming not so appetizing over-the-night fried noodle to something that...ummm...yummy.. a Mee Goreng Basah. It is basically a stir fried noodle immersed in delicious broth.After ransacking my entire fridge, I came out with few ingredients which transformed my fried noodle to Mee Goreng Basah. Basically, what I am doing was preparing the broth since I already have a fried noodle.
Ingredients (single serving)
- Fried noodle - single portion
- A cup of chicken broth
- 2 tbs of corn flour
- 1/4 cup of water
- 1 egg white
- 1 medium size red onion, diced
- 5 slices of fish cake
- Bak choy
- 2 tbs of cooking oil
- Salt and pepper for seasoning
Method
- In a wok, heat up the oil and sautéed red onion until it is translucent. Remember, not to allow the onion browning too much as you will end up with darker broth later on. Add in fish cake and allow the fish cake to cook thoroughly. Add the chicken broth and allow to simmer under medium heat. In a cup, add in the corn flour into the water.
- After that, with continuous stirring motion, pour the corn flour mixture into simmering broth. Take note that continuous stirring motion is mandatory as you will end up with gooey lump of corn starch if you do not do so.
- After achieving thick creamy consistency, reduce the heat and add in egg white into the broth. Make a gentle whisk to form a strand of egg white inside the broth.
- Lastly, add in bak choy, season well with salt and pepper prior to turn of the heat.
- For serving, pour the broth on to the friend noodle. Garnish with chillies and fried onion
Bon appetite...
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