Best to enjoy with Barley drink to cool down our body..
This pounded ikan bilis paste made the fried meehoon so aromatic!
Basic chili paste 辣椒糊60g dried red chili, soak with hot water for 10mins20g garlic10g ginger1cup cooking oilMethod1. Blend all ingredients except cooking oil with some water till fine paste2. Heated a wok over medium heat, pour in blended chili paste and stir till water evaporates.3. Add in cooking oil, stir well over low heat .4. Keep stirring till oil split , the paste will turn darker red and light , took about 35mins.
5. Keep in a clean jar, and let it completely cool down then store in the fridge .
Malay Style Spicy Mee Hoon Goreng马来香辣炒米粉*serve 4-5pax300g Mee Hoon / rice vermicelli, soak in water for 15mins½ onion, sliced100g fresh prawns60g chicken meat100g cabbage, sliced50g carrot, julienned40g Chinese chives2tbsp chili paste ( I used homemade chili paste)2tbsp oyster sauce2tbsp Kicap manis1tsp salt or to taste1tsp sugar
Use mortar and pestle pound to paste2 shallots, sliced2 garlic, sliced20g ikan bilis / anchovies , washedGarnishing with-fried shallots and red chiliMethod1. Heat cooking oil in a wok. Saute onions till slightly golden brown and aromatic.2. Add in pounded ikan bilis paste, stir fry till aroma. Then add in chili paste (I used homemade chili paste which has already cooked longer time), stir to mix well. If you are using raw blended dried chili paste or store-bought chili Boh, then you have to fry it slightly longer.3. Add in prawns, chicken meat and carrot, stir to mix well. Add in 1 and ½ cup of water (adjust accordingly to the type of Mee Hoon brand you are using. To be secure, add 1 cup water first then adjust accordingly), add in oyster sauce, kicap manis, salt and sugar, bring to boil.4. Add in soaked Mee Hoon and cabbage, stir to mix well. Cover the wok, cook for few minutes.5. Open the lid, continue to stir Mee Hoon till dry and cooked. Add more hot water if you feel the Mee Hoon mixture is dry.6. Last add in Chinese chives, mix well and dish out. Garnish with fried shallot and red chili, serve warm or cool.
Recipe refer to Azie Kitchen, with minor changes, by Sonia a.k.a Nasi Lemak Lover