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EYW wants your food stories!
On a recent trip to Bali, I found myself meandering through a local night market in Sanur. The din of merchants selling their wares, discovering exciting foods and my fascination with people-watching put me on sensory overload. I had found my ‘Shang-ri-la’. I came across a small food cart with a 5-deep crowd. With flourished pan movements, a dollop of this and a handful of that, I was mesmerised. The aroma was enticing and locals and travellers alike, queued to sample cooks’ tantalising delicacies.
With saliva glands in overdrive I too succumbed and joined the throng of the hungry. What was he making? Goreng, of course. Plain and simple Bali fare of Nasi Goreng or Mee Goreng! Your choice – rice or noodles? And would you like seafood? Chicken? Beef? Or just the vegetables? Easy! A bargain at just under $2. As I regale this story to you my saliva glands once more have gone into overdrive. I am reliving one of the most amazing meals I have ever had the pleasure to experience. Each bite was a sensory delight and to this day I can still smell its divine aroma and taste its complex flavours.
I have tried many times to make Mee Goreng, just as he did, but of course it is never the same. Perhaps it’s because I was already in Shangrila that the food was divine, or perhaps it’s my recipe. Either way, my own recipe is my family’s favourite! Give it a go! What do you think? Happy eating!
Prepare separately and set aside: 300g chicken breast - thinly sliced and just cooked; 300g uncooked prawns – stir fry to just cooked; 2 eggs – slim omelette style; sliced spring onions – sliced; dry egg noodles – boiled and drained. Heat......3 tablespoons peanut oil in a medium-hot wok or frypan. Cook......1 onion – finely chopped. Add..... 3 tablespoons kecap manis, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 red chillies - finely sliced, 1 clove garlic – finely chopped, 1 tablespoon tomato paste, salt– to taste, ¼ cup chicken stock.
Bring to bubble before adding chicken, prawns, ¼ red capsicum - thinly sliced, and a large handful of leafy greens. Lower heat and stir in egg noodles. Heat well and serve garnished with sliced omelette and spring onions.
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