Monday, September 28, 2009

Fried Mee Hoon (Indian Muslim Style)

This recipe is inspired by the way we cook string hoppers (putu mayam). Many people enjoy string hoppers with grated coconut and brown sugar. We, however, prefer it with curry. When there is no curry or when there is a lot of string hoppers left over, it gets fried with eggs and finely shredded vegetables (carrots, beans, cabbage).


1/2 packet mee hoon (rice vermicelli/noodles)
[soaked in cold water for at least 1 hour]
Chicken Fillet
[cleaned and diced]

3 whole eggs

[10 shallots - sliced]
[2 tablespoons shallot paste]
[fried shallots (bawang goreng)]

2 each - red and green chillies

4 sprigs curry leaves (daun kari)
1 teaspoon mustard seeds (biji sawi)
1/2 cup UHT milk
salt [to taste]
pinch of sugar [to taste]
4 tablespoons oil/ghee [for frying]
Heat oil
Fry sliced shallots till wilted
Add curry leaves

Add sliced chillies

Add mustard seeds

Add the diced chicken fillet

Add shallot paste
Stir fry till chicken is cooked

Break eggs into the wok

Coat all ingredients in the egg

Add the mee hoon

Cook the mee hoon

Add the UHT milk

Season with salt and sugar

Cook till done

Stir in the fried shallots