Punggol Mee Goreng

By Makansutra - Friday, Dec 04, 2015

For Sambal
• 5 pcs Fresh Red Chilli 5 pcs
• 5 pcs Dried Red Chilli (soak for an hour)
• 3 bulbs Garlic
• 3 bulbs Onions
• 1/2 cup Dried Shrimps (soak for 30 mins)
• 1 tsp Salt
• 2 cups Water


For Mee Goreng
• 2 stalks Spring onions (cut to 1cm length)
• 1/4 Cabbage
• 80g Beansprouts
• 1 bulb Onion
• 1 Tomato
• 400-500g Yellow noodles
• 1 bulb Garlic
• 1 cup Chicken stock
• 2 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 2 tbsp Tomato sauce
• 2 Eggs
• 6 Prawns
• 4 Scallops
• 8 Squid (sliced to rings)
• Fried shallots (For garnishing)


Method (Sambal)
1. Blend all ingredients together in a mixer with half cup of water and set aside
2. Fry and mash belachan separately in a wok with 1 tbsp oil for 30 seconds then add blended mixture and 5 tbsp of oil. Continue to stir fry evenly till it becomes moist and turns brown. Add more oil as you fry if it dries up, if needed.
3. Set sambal aside


Method (Mee Goreng)
1. Sauté chopped garlic till fragrant in wok with some oil
2. Add noodles and sear it by gently tossing over medium fire.
3. Add chicken stock a few spoonful at a time and continue to stir without breaking noodles. This to keep noodles moist and roasty at same time.
4. Add soy sauce, oyster sauce, cabbage, tomatoes and onions. If noodle dries up, add more stock.
5. Add tomato sauce and 3 tbsp of sambal (more if you like it spicier).
6. Push noodles to side of wok, break eggs in wok with a splash of soy sauce, and fry till 70 per cent done.
7. Flip noodles over the moist omelet and stir-fry before adding bean sprouts.
8. Add prawns, scallops and sliced squid (add more sambal if desired at this stage) and fry till they are cooked through.
9. Plate and serve topped with some fried shallots and fresh chopped spring onions.