Subj : Indian Gee Moreng
To   : All
From : Ben Collver
Date : Wed Jul 31 2024 09:43:16

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Indian Gee Moreng
 Categories: Chicken, Indian, Malaysian, Pasta
      Yield: 1 Batch

      4 tb Oil
      8 oz Firm or pressed tofu
           -(250 g); drained and cubed
      6    Dried chilies; up to 8, cut
           -into lengths and soaked in
           -warm water to soften and
           -ground to a paste -OR-
      3 tb Chili powder; up to 5 tb
      5 cl Garlic; minced
      1 ts Belachan
      5 oz Boneless chicken (150 g);
           -thinly sliced
      5 oz Medium fresh prawns (150 g);
           -peeled and deveined
     12 oz Fresh yellow wheat noodles
           -(400 g)
      2 c  Mustard greens (200 g)
      2 tb Soy sauce
      3 tb Tomato sauce
    1/2 ts Salt
    1/2 c  Chicken stock (125 ml) -OR-
    1/4 ts Chicken stock granules;
           -mixed with:
    1/2 c  Water (125 ml); hot
      2    Eggs; beaten
      1    Onion; diced
      1    Tomato; diced -OR-
      2 tb Tomato puree
      1    Red chili; sliced
      1    Green chili; sliced
      2 c  Bean sprouts (150 g); tails
           -discarded
    1/2 ts Ground white pepper

MMMMM-------------------------GARNISHES------------------------------
           Cilantro or Chinese celery;
           -coarsely chopped
           Spring onions; sliced
           Fried shallots
        sm Limes (limau kasturi);
           -halved

  Heat 2 tb oil in a large wok and stir-fry the tofu cubes over medium
  heat until golden brown, about 7 minutes. Remove from the oil with a
  slotted spoon and set aside to drain on paper towels.

  In the same wok, add the rest of the oil and stir-fry 3 to 5 tb of the
  chili paste or the chili powder with the garlic and belachan for 3
  minutes until fragrant. Add the chicken and stir-fry until it turns
  opaque, about 3 minutes. Then add the prawns and stir-fry until the
  prawns are cooked, another 2 minutes.

  Add the noodles and mustard greens, mix well and cook for 1 minute.
  Then add the soy sauce, tomato sauce, salt and chicken stock, and
  cook for 3 minutes until the mixture is dry.

  Push the noodles to one side of the wok with the spatula. Add the
  eggs and scramble. Then stir the noodles and the eggs together until
  the eggs are cooked. (Add a little more chicken stock for a moist Mee
  Goreng)

  Add the onion, tomato, fresh chilies, and bean sprouts, and stir-fry
  for 3 minutes. Then add the fried tofu and mix well until heated
  through. Season with ground pepper. Garnish with coriander leaves,
  spring onions, fried shallots, and serve fresh limes on the side.

  Note: If preferred, substitute spinach or cabbage for the mustard
  greens.

  Recipe by The Food of Malaysia, Periplus, 2005

MMMMM

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