procedure HOW TO MAKE MIE GORENG
HOW TO MAKE MIE GORENG
MIE GORENG RECIPEIngredients:
Approximately 6 ounces dried egg noodles, or 9 ounces fresh egg noodles A big glug of vegetable oil (about 1/4 cup) 3 garlic cloves, diced 3 candlenuts (substitute macadamia nuts, or omit nuts entirely) 1/2 tablespoon whole white pepper 3 to 4 ounces chicken breast, cut into cubes 3 to 4 ounces shrimp 4 tablespoons Indonesian sweet soy sauce 5 ounces chicken stock 3/4 cup cut cabbage (about 2 ounces) 1 cup bean sprouts (about 3 ounces) 3 to 4 stalks of green onion, chopped 1 large stalk Chinese celery, chopped (substitute celery or
3/4 cup fresh spinach)
In a steady stream, pour the chicken stock into the wok. Add the cabbage and any vegetables that require a longer cooking time. Reduce the heat to medium-low, and let it boil for about 3
Once the noodles have reached your desired level of dryness, add the sprouts and greens. Cook until the greens have wilted,
Garnish with shrimp chips, a fried egg or tomato slices. If you prefer spicy, serve with a side of sambal or hot sauce.
MIE GORENG/INDONESIAN FRIED NOODLE RECIPE
oil, for the pan 2 eggs salt and freshly ground pepper 3 tablespoons 1 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 tablespoon ketchup 1 tablespoon sesame or shallot oil 1-2 teaspoons chili sauce 1/4 teaspoon white pepper 2 cloves garlic 1 large boneless skinless chicken thigh, cut into 1 inch pieces 2 links Chinese sausage, sliced 1/2 lb shrimp 1 lb fresh egg noodles and repeat until all the eggs are cooked. Let cool slightly, roll and slice into ribbons.
In a small bowl, mix together the kecap manis, soy sauce, oyster sauce, ketchup, sesame oil, chili sauce and white pepper. Set aside. Heat up a generous amount of oil in a wok or large frying pan over medium heat. Add the garlic and cook, stirring, until aromatic. Turn the heat up a bit and add the chicken and cook until lightly golden. Add the Chinese sausage and shrimp. Cook, stirring often, until the chicken is cooked through, the Chinese sausage is crispy, and the shrimp is cooked. Add the noodles, bean sprouts, tofu puffs, and the sauce and toss until everything is well coated and the noodles are heated through.
Enjoy immediately topped with crispy shallots and cilantro. Serve with lime for squeezing and chili for spice!