Tuesday, August 09, 2005

Fried Hokkien Mee

Fried hokkien mee

This is so tasty yet easy.

The sauce is just dark thick soya sauce and oyster sauce. Since I don't have thick soya sauce I used the ordinary dark soy. The sauce was a little soupy cos I didn't thicken it with cornflour. Lazy beh.

Yellow oil noodles or thick hokkien noodles if you can find
1 shallot
chicken cut into strips/seafood

1. Marinate the chicken with salt, pepper and sesame oil. If using seafood just marinate with a little oil and cooking rice wine.
2. Heat oil in wok (low flame) and fry shallot until crispy, remove and drain on kitchen towel. shallot will continue to colour. DO NOT burn the shallot, or else you'll end up having noodles in bitter sauce!
3. Turn up the heat to the highest setting and fry the chicken or seafood. Pour in a capful of cooking wine from the brim of the wok and swirl it round the wok (takes some skill) and let it drizzle down the sides of the wok. By the time it reaches the bottom all alcohol will have evaporated.
4. Remove the chicken and seafood and set aside.
5. Pour in soya sauce and oyster sauce (to taste) and add water, mixture must come half way upto the wok (I have a medium size wok and cooking for 2). Bring to boil.
6. Put in noodles and let it stew in the sauce. Tasting and checking the noodles are not overcooked all the time. When noodle has soaked up the flavour and cooked to the consistency you like, put in the chicken/seafood, let them simmer for another minute to let all flavours 'marry' each other.
7. Serve with sprinkling of shallots on top.

Enjoy! It's delicious! Cook it yourself, better than eating all those MSG in the restaurant!

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