Sunday, July 13, 2008

Fried Mee Hoon

Fried meehoon with eggs

I served the fried meehoon with Kopi 'O' cap H@ng Tu@h (American coffee makes my head goes #%$&@)

I'm gonna put the recipe here (its rather meant for me to view it later). But you're welcome to read and smile looking at a junior amateur (not even an amateur yet!) recording her success story :)


1 small packet meehoon (rice vermicelli)
1-2 tblspn of ground dried chilies
1 onion (or 3-4 shallots) - crush
3 cloves garlic - crush
4-6 pieces of anchovies - grind (preferrably using a traditional mortar)
2 eggs
1-2 teaspn salt
1-2 teaspn sweet soy sauce
a small bowl of chopped cabbage
2 tblspn oil
1 cup water
string onion, cilantro and red pepper to garnish - chopped


Soak the meehoon in hot water for 5 minutes. Drain well. Heat the oil over medium high to high heat. Stir fry the anchovies until fume and crispy look. Add the crushed onion and garlic. Stir fry until yellowish in color. Add the ground dried chillies. Stir fry until cooked well. Add salt. Add soy sauce. Pour in water. Add the meehoon. Add the chopped cabbage. Stir thoroughly. When the meehoon soften, break eggs and add them. Stir again until the egg well blend with the meehoon.

When its cooked, garnish with the chopped string onion, cilantro and red pepper. Its ready to be served to the hungry tummy!


1. The anchovies is a replacement of MSG (anchovy is healthy, the latter not quite...)

2. I like my fried meehoon to be a bit hot, sweet and sour. So, I prepared the asam kicap (chop birds eye chili and put them in a bowl. Add sweet soy sauce and squeeze 1/4 of lemon)