Indian Mee Goreng
4 cloves garlic, chopped
2 tablespoons chilli paste or to taste(recipe below)
3 pieces of fried beancurd, cut into pieces
1 potato, boiled, peeled and sliced
4 big squids, cleaned and cut into rings
450g yellow noodles, rinsed
A handful of beansprouts
5 pieces lettuce, washed and cut into strips
1 lime, cut into wedges
2 tablespoons dark soy sauce
3 tablespoons tomato ketchup
Sugar and salt to taste
10 dried red chillies
1)Heat cooking oil in a wok or frying pan. Add garlic, two tablespoons of chilli paste, fried beancurd, potato and squid. Stir fry until fragrant.
2)Add yellow noodles and sauce and stir until everything is coated with the sauce. Push the noodles to the side of the wok or pan.
3)Add some cooking oil and crack in the eggs. Scramble the eggs and mix with the noodles. Once they are partially cooked, add in the beansprouts and stir. Lastly, add lettuce and quick stir for a few seconds.
Serve hot with a wedge of lime. Squeeze lime juice over noodles before eating.
Pound dried red chillies using a mortar and pestle, adding water and oil as you go along, until a paste forms. Heat some oil in a wok or frying pan. Stir fry the chilli paste until the oil separates from the paste. Set aside.