procedure HOW TO MAKE MIE GORENG

(1)

MIE GORENG RECIPE

Ingredients:

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)

Step 1:

In a food processor or using a mortar and pestle, grind the garlic, nuts and pepper until it becomes a thick, natural peanut butter type textured, paste.

Step 2:

Heat cooking oil in a wok. Add the spice and garlic paste; once it is fragrant (very quickly – less than a minute), add the

(2)

Step 3:

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 minutes, stirring frequently.

Step 4:

(3)

(4)

Step 6:

(5)

(6)

MIE GORENG/INDONESIAN FRIED

NOODLE RECIPE

oil, for the pan

2 eggs

salt and freshly ground pepper

3 tablespoons kecap manis

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

2 cups bean sprouts

green onions/chives, cut into 2 inch lengths

tofu puffs

crispy shallots

fresh cilantro

thai chili

lime

(7)

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.