Malaysia: Deconstructed Mee Goreng

On Saturday night we opted to have a Malaysian inspired dinner: Mee Goreng. The Mee refers to noodles and it is normal to use egg noodles, as I have coeliac disease I can’t eat them so we used flat rice noodles but to be fair any noodle would work. Similarly if you don’t have noodles to hand make this with rice and suddenly you have Nasi Goreng! Everything is adaptable!

Traditionally the noodles are fried in oil, but after a very long hot day fasting, fried food is very unappealing to me. I find I want the flavour of different food but I don’t want anything too heavy which is going to feel stodgy or make me sleepier than I already am. Made this way, this is light on the stomach but also filling.

Normally Mee Goreng is served with the noodles mixed into the sauce. In our house we are at extremes in terms of how hot and spicy we like our food. Often it is easier to serve something separately to allow those who like things mild to add more noodles and for those who like things spicy can add more heat. We served ours with a spicy chilli mellange on the side for the people who like heat.

Ingredients
3 Peppers
1 Big Tomato
1 Courgette
Sesame Oil
Sunflower Seeds
Sesame Seeds
2 Spring Onions
3 Chillis
200g rice Noodles
Handful baby spinach
Five Spice seasoning
1 bulb garlic
½ Onion
Slices of ginger

Finely chop onion and garlic and put in a wok or pan of sesame oil. Allow to brown, adding ginger and sesame seeds. (be careful, the pan might spit!)
Add small amount of water then slowly add sliced tomatoes, and allow to the mixture to simmer for 15 minutes approximately until the texture resembles a thick soup.
Empty the mixture into another bowl.
Stir fry the vegetables all together in a wok until cooked.
Boil Noodles for 5 minutes.
Plate and serve.
Serves 4

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Laksa, Two Ways

Laksa is a noodle soup of Malaysian origin, a mix of the Chinese and Malay food culture and there, my friends, endth the lesson!

My laksa is unconventional. I chose not to make it as soupy as normal simply because soup for iftari when you aren’t used to a soup can be a bit hard to deal with (mentally I mean), so it is more saucy than soupy. I’ve made other changes too in the laksa paste, but I assure you this works. It is just as tasty. It is both spicy and zingy, it hits all the buttons.

While it may seem strange to chop in a food processor AND use a mortar and pestle there is method in my madness. The food processor will simply chop the spices into fine pieces however a mortar and pestle will break down those fine pieces changing them from individual ingredients into the laksa paste. Doing both reduces the amount of pounding.

In the ingredients I’ve listed two tins of coconut milk, simply because there is nothing worse than sitting down to a meal which is too hot. Use one tin, see how you feel and without a second of a doubt if you find it too hot add more coconut milk as this will reduce the heat. For children who are not used to hot food, it might be an idea to split the laksa into two pans, one for adults (as it is) and one for the children (with more coconut milk in).

One final point when I photographed the prawn laksa it was photographed as a single portion and the lamb laksa was photographed in the serving dish.

Serve in bowls, eat with spoons and forks with plenty of napkins at hand and perhaps a cooling melon to put out the heat!

Lamb Laksa
Serves 6

500g of lamb chops
2 limes
200g of flat rice noodles (Banh Pho or Pad Thai)
2 spring onions
1 red pepper
1 small aubergine
2 tins of coconut milk ( I used ¾ of a tin)
Rapeseed oil

For the Laksa paste
4 – 5 long red chillies
8 shallots
3cm piece of ginger
3cm piece of galangal
4 cloves garlic
25g of walnuts

1 teaspoon dry lemongrass
½ lime juice
½ teaspoon of tumeric powder
2 teaspoons of tamarind paste
1 teaspoon of coarse sea salt
½ teaspoon sugar

1. Juice 1 lime and pour over the lamb, mix well and leave to tenderise for at least 1 hour preferably in a fridge.
2. Peel and chop the shallots, galangal, ginger, garlic.
3. Chop the chillies
4. Place the : shallots, galangal, ginger, garlic, chillies, walnuts, for the laksa paste into a chopper until very fine, then remove
5. Place the fine ingredients into a pestle and mortar, then add the coarse sea salt, tamarind paste, lime juice and pound for around 3mins.
6. Heat up 3 tablespoons of oil in a large pan, pour in the laksa paste, then add in the lamb and any remaining marinating lime juice and cook the meat in the paste. The paste will cook off while the meat browns.
7. After about 5 mins of cooking add in the coconut milk and continue to cook for a further 20 mins making sure the laksa does not stick. Remember to stir from time to time.
8. Chop the aubergine into cubes and add to the laksa. Cook for another 20 mins.
9. Chop up the pepper and 1 spring onion and add to the laksa.
10. Boil a kettle and pour the kettle hot water on to the rice noodles and cover with a lid. Leave for approximately 5-7 mins but do check the noodle packet for details. When the noodles are ready drain and set aside.
11. At this stage check the lamb it should be tender. Taste the laksa and add sugar to taste, also check the heat the level.
12. To serve, place the noodles in a serving bowl, and place the laksa on top. Chop the remaining spring onion and ½ lime and place on top of the laksa.

Prawn laksa


500g of black raw prawns
½ quantity Laksa paste as above
2 Spring Onions
2 tins coconut milk (again adjust to taste, start with one tin and if find it too hot add some more coconut milk)

1. Remove the shell and de-vein the prawns (remove the intestine visible along the spine and underneath)
2. Heat the oil in a pan and add the laksa paste and cook off the paste for a couple of minutes.
3. Add in the prawns and coat well in the paste before adding the coconut milk and leaving to simmer gently until the prawns are cooked. The prawns will look pinker won’t be so dull.
4. To assemble the dish, place the noodles in a bowl and top with the prawn laksa, top with spring onions and wedges of lime.

A Dish for 1


Ramadan is often seen as a time for communal eating and indeed it is. There have been times in my life where I have been totally alone and with that in mind I would like to dedicate this post to all those people who for whatever reason are alone over Ramadan.

I simply adore noodle soup. It can be as filling or as light as you want it to be. It can also be adapted to suit the seasons and the change of ingredients that are available. This can obviously be made to feed more but with the dedication in mind I have listed the ingredients for one.

For the soup
1 chicken leg (thigh and drumstick)
½ a chopped onion
3 peeled cloves of garlic
1 inch knob of ginger
1 Bay leaf
1 Star anise
1 small cinnamon stick
4 cloves
6 black pepper corns
1 pint of water

Place all the ingredients in a pan and bring to the boil before allowing to gently simmer until chicken is cooked. Remove the chicken and set aside. Place a strainer over a bowl and pour through. The soup in the under bowl should be free from onion and the whole spices. Pour the soup back into the pan with the chicken to keep warm while you prepare the rest. Once this has been cooled this can be frozen.

For the fun bit

Thick flat rice noodles
Fresh coriander – handful
Fresh mint leaves – handful
1 sliced red chilli
100g of ready to eat prawns
1 Spring onion
4 radishes
¼ cucumber
Gluten free Tamari sauce or Soya sauce
Sesame oil

Place the rice noodles in a bowl and then pour some freshly boiled hot water on top, and then cover with a lid, and allow to soak while you prepare the rest of the ingredients. It should take approximately 5 mins but check the instructions of the rice noodles.

Slice the cucumber, radishes and chilli. Slice the spring length ways into long thin strips.

Drain off the noodles and place into a serving bowl. Now decorate the salad ingredients into the bowl, being careful to ensure that all the items are spread evenly. Add in the mint and coriander leaves. Add in the prawns. If you are eating the chicken then tear it off the chicken bone and add into the serving bowl. Pour on the hot soup. Finally add a few drops of gluten free tamari sauce and sesame oil.