Mee Goreng is a popular comfort food for the Singaporeans, Malaysians and Indonesians. It is a fried noodle dish which can be prepared either as a vegetarian dish or as a non-vegetarian preparation.  The main taste of the dish comes from the chilli paste and the caramelised sweet soy sauce. Here I’ve made it easy for you all by noting down the chilli paste recipe, which can be prepared in advance and store it in jar and use as and when needed.

Here I’ve used balachan, which is dry shrimp paste. If its not available in your place use few dry shrimps and use it along with the anchovies.

If you cook this paste in a well-seasoned iron wok it’ll taste even better, or the other option is to prepare it in a good non-stick pan to make it a healthier version.

Preparation time: 10 mts

Cooking time : 15 mts

Quantity : 1 small mason jar.

Ingredients:

  1. 40 Dry chillies ( which is de-seeded and soaked in water for a few minutes )
  2. 1 medium size onion or 1 handful of small Asian shallots
  3. 3 garlic
  4. 1/2 ” piece of ginger for digestion
  5. 1 small lime size tamarind soaked in water/ 1 table spoon of tamarind pulp
  6. 1 handful of dry anchovies, soaked in water
  7. 1/2 lemon ( optional )
  8. A pinch of balachan ( optional )
  9. Salt to taste and to preserve
  10. 4 table spoon oil.

Method:

  • Soak the ingredients which is for soaking.
  • Grind all the ingredients from 1- 6,along with the water in which it is soaked  to a fine paste.
  • In a wok heat up oil and slowly add balachan and cook for few seconds. Its very important to ventilate your kitchen while frying the balachan.
  • Add in the grinded paste and cook in low fire till the oil separates and the pungent smell of garlic and onion goes.
  • Stir in the tamarind pulp and cook further.
  • Add salt and stir some more.
  • When it’s completely cooled down store in a jar.

 

Chilli Paste for Mee Goreng
 
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A home made chilli paste for pasta /noodles when you crave for something spicy !
Author:
Recipe type: Sauces and paste
Cuisine: Fusion
Serves: 1 small mason jar
Ingredients
  • 40 Dry chillies ( which is de-seeded and soaked in water for a few minutes )
  • 1 medium size onion or 1 handful of small Asian shallots
  • 3 garlic
  • ½ " piece of ginger for digestion
  • 1 small lime size tamarind soaked in water/ 1 table spoon of tamarind pulp
  • 1 handful of dry anchovies, soaked in water
  • ½ lemon ( optional )
  • A pinch of balachan ( optional )
  • Salt to taste and to preserve
  • 4 table spoon oil.
Instructions
  1. Soak the ingredients which is for soaking.
  2. Grind all the ingredients from 1- 6,along with the water in which it is soaked  to a fine paste.
  3. In a wok heat up oil and slowly add balachan and cook for few seconds. Its very important to ventilate your kitchen while frying the balachan.
  4. Add in the grinded paste and cook in low fire till the oil separates and the pungent smell of garlic and onion goes.
  5. Stir in the tamarind pulp and cook further.
  6. Add salt and stir some more.
  7. When it's completely cooled down store in a jar.