Tuesday 20 November 2012

Mee Kedah

My whole family loves noodles. After seeing the bowl of delicious Mee Kedah on Phong Hong’s blog, I made this dish for lunch over the Deepavali holiday recently. Mee Kedah is a noodle dish from the Northern Malaysian state of Kedah. It reminds me somewhat of the prawn noodles we eat in Singapore but is a spicier version. I love my noodles with lots of condiments so I have practically piled my entire bowl with them such that the noodles and soup can’t even be seen!

Condiments aside, the soup is the real reason why this dish is so absolutely delicious. The rich meat, prawns and dried prawns-infused broth with chilli and spices, is simply irresistible. I did not leave a single drop behind!

Mee Kedah (Kedah Noodles) – Serves 4
Recipe adapted from Phong Hong Bakes

  • 600 g Yellow noodles
  • 1 tbsp cooking oil for oiling the noodles
  • 300 g beef, thinly sliced (I replaced with chicken)
  • 1.5 liter water (I boiled some chicken bones in the water)
  • 4 tablespoons cooking oil
  • 120 g dried prawns, pounded
  • 300 g fresh prawns, shells removed
  • 1/2 can (285g) tomato soup (Substituted with 2 tablespoons of tomato puree added with 250 ml water)
  • 1 teaspoon seasoning powder (omitted)
  • Salt to taste (omitted)
Blended ingredients
  • 20 dried chillies, soaked (replaced with 1 tbsp chilli paste)
  • 8 shallots
  • 3 cloves garlic
  • 4 hard boiled eggs
  • 2 pieces beancurd, fried and cut into strips
  • 300 g beansprouts
  • 2 tomatoes, sliced
  • 5 red chillies, sliced
  • Fried shallots
  • Spring onions
  • Chinese parsley
  • 300 g mustard greens, blanched
  • Blanch noodles in boiling water and drain.
  • Toss noodles with 1 tablespoon cooking oil to avoiding them from clumping together.
  • Boil beef until tender (I boiled the chicken and chicken bones together)
  • Heat 4 tablespoons oil and saute blended ingredients for a few minutes.
  • Add dried prawns and continue to fry until fragrant.
  • Add beef together with the water it was boiled in. Bring to a boil.
  • Add fresh prawns, tomato soup, seasoning and salt.
  • To serve: put noodles in serving bowl, pour soup over the noodles and garnish accordingly.

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