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Tuesday, September 8, 2015

Malay Style Spicy Mee Hoon Goreng 马来香辣炒米粉

Usually i like to cook fried Mee Hoon during lunch time, from economic fried beehoon, simple Hokkien fried mee hoon, Tom Yum fried mee hoon, Mee Siam and this yummy and spicy Malay style of fried mee hoon.

Best to enjoy with Barley drink to cool down our body..

 This pounded ikan bilis paste made the fried meehoon so aromatic!

I used homemade chili paste that i have cooked till oil split and long hours. If you just use dried chili paste or store bought chili paste, then you have to fry the chili paste longer a bit. I am re-post this basic chili paste recipe from my IG account in here.

Basic chili paste 辣椒糊

60g dried red chili, soak with hot water for 10mins

 100g shallots

 20g garlic

 10g ginger

 1cup cooking oil

1. Blend all ingredients except cooking oil with some water till fine paste 
2. 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 4-5pax

300g Mee Hoon / rice vermicelli, soak in water for 15mins
½ onion, sliced
100g fresh prawns
60g chicken meat
100g cabbage, sliced
50g carrot, julienned
40g Chinese chives
2tbsp chili paste ( I used homemade chili paste)
2tbsp oyster sauce
2tbsp Kicap manis
1tsp salt or to taste
1tsp sugar

Use mortar and pestle pound to paste
2 shallots, sliced
2 garlic, sliced
20g ikan bilis / anchovies , washed

Garnishing with-fried shallots and red chili

1.      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


Azie said...

Oh dear. Looking at the pictures really make my heart melted. Please share with me how those pictures were taken. What camera used and any tips

Agnes CF Lee said...

It would be nice to squeeze some limau kasturi..

Sue said...


Sonia ~ Nasi Lemak Lover said...

Azie, i use Canon DSLR EOS 650D , lens is EF50mm f1.8

Katie Foong said...

Do you have a recipe for the popiah skin?

Unknown said...


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