Monday, 1 October 2007

Fried Mee Tai Mak/ Loh Shi Fun

1 kg mee tai mak/loh shi fun noodles
200g minced pork, marinated with corn flour and soy sauce
2 large dried shitake mushrooms, pre-soaked and diced
200g beansprouts
2 eggs, beaten
3 cloves garlic, finely chopped
1 small onion, finely chopped
2 tsp sugar
1 tbsp sambal olek/chili paste
1.5 tbsp dark soy sauce
2 tbsp light soy sauce
Salt to taste
Oil for cooking


Heat some oil in wok or frying pan, saute onion and some garlic till fragrant. Stir fry minced pork till brown, adding some soy sauce before turning over to brown the other side. Add the mushrooms and stir fry for another minute. Remove and set aside.


Heat more oil in wok, pour in the beaten egg. Lightly scramble the egg. Move the egg aside, saute remaining garlic and add a pinch of salt. Add the noodles, sugar, sambal olek and the soy sauces. Mix evenly and stir-fry, adding some water if the noodles get dried. Return minced pork and mushrooms, add the beansprouts and stir-fry all ingredients for about 2-3 minutes.


Dish and serve.

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