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Mee Goreng is a dish to be found on most menus in eating establishments throughout Indonesia, from street stalls to the best restaurants. Mee means 'noodles', and Goreng means 'fried'. But it is not the noodles that are fried. It is the paste that makes the sauce that is fried gently. Along with Nasi Goreng (Fried Rice), it is a signature dish of the country. There are many variations, including fried egg, prawns, chicken, calamari, salt fish, etc. Any of these cooked ingredients can be added at the last minute before serving.
SERVES 2 Preparation Time: 15 Minutes |
| 1 pack medium-size noodles | Tomato ketchup |
| 4 onion shallots, chopped | Ketchup manis (sweet soy sauce) |
| 5 garlic cloves | 1/2 tblsp sea salt |
| 1 sachet white pepper (merica) | 1-inch piece ginger, chopped |
| 2 limes | 1 teasp sugar |
| Vegetable oil | 1 cup beansprouts |
| 1\2 cup cooked diced chicken (or cooked shrimp) | 1\2 cup local greens, chopped |
Cook the noodles with 1 tablespoon of oil, according to instructions on the packet. Drain and put to one side.
In a mortar and pestle, grind the chopped shallots, garlic and ginger to a paste. Heat 2 tablespoons of oil in a hot wok. Add the paste and stir constantly for a few minutes. Rinse the mortar with a little water and add this to the paste in the wok.
Add 2 tablespoons of ketchup and juice from the limes. Add several tablespoons of ketchup manis, maybe more, according to taste. Add the sugar and more water, stirring constantly.
Once you have the required flavour, stir in the cooked noodles and chicken. Add the beansprouts and greens and cook for a minute until the greens have wilted.
Serve, topped with some crispy fried onions and a side of sambal (hot chili sauce).