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
Ingredients
- 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
Garnishing
- 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
Method
- 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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