Instant Noodles - Easy to cook, Delicious to eatInstant Noodles. Practically a staple food amongst us Asians. Indomee Goreng, Maggi, Mamee or Myojo Instant Noodles can be extra special if you just spent more than 2 minutes and splash a lil creativity to the noodles. Here are two ways you can eat your Instant Noodles the 'Restaurant' way.
Fried Curry Maggi with Prawns
Ingredients: 1 packet Maggi Mee Curry Flavour; 1 egg; 1 shallot - thinly sliced; 3 prawns - shelled, deviened & halved; A handful of carrots - thinly stripped
Method:
Cook your Maggi Mee 80% done as instructed on the pack (less than 2 minutes). Drain the noodles and leave aside. Heat up a frying pan and add a table spoon of cooking oil and put in the shallots and prawn and stir till prawn turns a lil pinkish and the shallots caramelised. Put in the Maggi Mee, crack the egg in and toss the carrots in. Sprinkle the packet of seasoning from the Maggi packet and stir fry thoroughly. Serve immediately with a sprinkle of chives or cut chillies and half a slice of 'kasturi' lime. You can also add slices of 'Tofu Pok' (deep fried tofu usually ready sold in packets in the Supermarket).
Indomee Goreng Goreng
Ingredients: 1 packet of Indomee Goreng; 1 egg; A few leaves of 'Sawi Manis' or Choi Sum Vegetable; A few slices of Chicken meat or Chicken Ham (cut into strips)
Method:
Cook the Indomee Goreng as instructed on packet. Place aside after mixed with seasoning and sauces provided. Heat up a pan and stir fry the vege and chicken meat/ham till cooked. Next, add in the egg (stir it for a bit until nearly cooked) and the cooked Indomee and stir fry in medium high heat until everything is mixed thoroughly. Serve with a sprinkle of deep fried shallots or add the egg-iness by putting a sunny side up on top.
*Tips*: The noodles are best cooked 3/4 done as frying it later on finishes up the cooking process. You can go extra creative by adding other vege such as sweet cabbage or bean sprouts to Maggi and switch the carrots to your Indomee. Cooks better in a Wok with medium high fire where stir frying can be rapidly fast and the noodles will get a lil bit crunchy due to the heat. However, some may find it odd but I love eating my Indomee Goreng with canned tuna!
Instant noodles into fine cuisines. More restaurants should serve it this way because people won't be afraid to try what they know they're eating. :0D Happy trying!
"Ketupat"
1. Chicken legs - Put the chicken breast side up on a chopping board. Pull one leg away from the body. Cut through the skin between the body and leg, cutting down through the meat, and then work it way down to the thigh joint. Bend the leg so that it eases the leg bone from its socket, then cut through the ball-and-socket joint. Repeat with the other leg.
2. Chicken wings - Press one wing against the body of the bird so that both parts of the shoulder are visible. Cut through the skin, then down thorugh the joint to sever. Tuck the wingtip under the shoulder to make a triangular shape joint. Repeat with the other wing.
3. Split the carcass by cutting down around and under both breasts with poultry shears or strong kitchen scissors. Cut through the rib cage, separating the backbone from the breasts. Repeat the other side.
4. Cut along the centre of the breast with poultry sheers or kitchen scissors or a sharp knife, slide a knife under the breats meat on each side of the bone to release 2 boneless breast joints or cut straight down between the breast bone with a large cook's knife to give two joints on the bone.
5. To separate the leg joint into a drumstick and thigh, put the joint skin side uppermost, then flex the drumstick slightly so that you can see where the central joint is. Cut through the ball and socket joint.
Now you have everything in a set of 2 except for a carcass (not in pic) to make your stock with! This can also be used to joint other poultry such as duck or turkey but for small birds, you can leave the thigh joint with the drumstick.
