It was hard to come home after eating so much delicious food in Malaysia. Sadly Australia doesn’t have the culture of street food and hawker markets that I enjoyed so much in Malaysia. There was only one thing for it, to take Pearly Kee’s cooking course in George Town and work out how to recreate the fabulous street food at home.
One of my favourite dishes at the George Town Hawker market was Mee Goreng. Made with fried egg noodles Mee Goreng delivers a mixture of sweet, sour and spice in each mouthful.
Pearly is an accomplished teacher with a great knowledge of the local street food. Her cooking classes are held in her home and class sizes are quite small and very hands on. We discovered the secret to Pearly’s Mee Goreng, the delicious deep fried fritters made with flour and chives. Some lettuce scattered over the top give some crunch and lightness.
Once the fritters are made cooking the Mee Goreng takes only a few minutes in a wok over a high flame.
- 5 dried chillis;
- 2 fresh chillis, seeds and stalk removed;
- 4 shallots, peeled and roughly chopped;
- 1 tbsp dried cuttlefish strips;
- 50 gms bread making flour;
- 2 tbsps dried shrimps;
- 2 tbsps chives, chopped;
- 1/2 tsp salt and pepper;
- 4 tsp vegetable oil;
- 2 cloves garlic, peeled and finely chopped;
- 100gm tofu;
- 300gm yellow egg noodles;
- 1 tbsp soy sauce;
- 1 tbsp tomato sauce;
- 1/2 tsp salt;
- 1 egg;
- 1 cooked potato, peeled and cut into large chunks;
- 50 gm bean sprouts;
- 50 gm lettuce
- 2 tbsp peanuts
- 1 lime
- To make the chilli sauce combine the dried chillis, fresh chillis, shallots and cuttlefish strips in a blender and liquidise into a sauce. Set aside;
- To make the fritters mix the flour, dried shrimps and chives together with enough water to make a gluey dough. Start with 5 tbsps of water then add until the dough is a runny consistency which stays together. Season with salt and pepper;
- Rest the fritter mixture for 15 mins then heat the vegetable oil in a wok. When there is a light smoke, turn the heat to medium and place a spoonful of the dough at a time in the oil. Fry until golden then set aside;
- Add the tofu to the hot oil and fry for 2 minutes until slightly brown and firm then set aside. Once the tofu is cool enough to touch cut it into bite sized pieces;
- Now add the garlic and 2 tsps of the chilli sauce to the oil. Fry for 2 minutes until fragrant;
- Add the noodles to the wok and turn up the heat for 1- 2 minutes while mixing. Then lower the heat and mix in the soy sauce, 2 tsps of the chilli sauce, and the tomato sauce;
- Make a well in the middle of the noodles then crack the egg in and use a spatula to scramble it;
- Add the potato and bean sprouts and stir well;
- Remove from the heat and top with the fritters and tofu to serve. Garnish with lettuce, chopped peanuts and a squeeze of lime;
Details: Pearly hosts the Penang Home Cooking Classes in her home.
Damage: Pricey. RM300 per person. ($100 per person).