Egg Tart

Mee Goreng

Change to: servings US Metric

500	g fresh hokkien noodles
50	ml oil
100	g deep fried tofu
1	teaspoon curry powder
1	medium onion, choppede
1	ripe tomato, diced
1	tablespoon hot chili sauce
4	tablespoons ketchup
1 1/2	tablespoons light soy sauce
2	eggs, lightly beaten
1	stalk spring onions, sliced
1	large green chilies, deseeded and sliced
2	cucumbers, chopped

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• Lighter Fare One-Dish Meal
  
  
• Malaysian One-Dish Meal
  
  

1. Put the noodles into a colander and rinse under warm running water, or separate according to instructions. Drain and set aside.
2. Heat the oil in a wok. Add curry powder and onion and stir-fry over medium heat until soft, about 4 minute.
3. Add the noodles, tomato, chilli sauce, tomato sauce and soy sauce and stir-fry over medium heat for 3 min, mixing well.
4. Pour over the beaten egg and leave to set for a min or so, then mix in with the noodles.
5. Add the tofu.
6. Add the spring onions, cucumber and chilli.
7. Serve with additional tomato and chilli sauce, and cucumber slices on the side, if desired.

Mee Goreng Singapore Style

Serves 1

You need:

50g lamb loin
10g beansprouts
Handful of chinese green vegetables
1 egg
1 tomato
200g Hokkien noodles
1 clove chopped garlic
2 tablespoons tomato sauce
1 tablespoon chilli paste
2 teaspoons sugar
1 teaspoon salt
pepper
1 teaspoon dark soya sauce

Method:

1. Heat oil in wok
2. Add garlic
3. Add 1 whole egg
4. Add lamb
5. Add tomato and chinese vegetables
6. Add Hokkien noodles
7. Stir fry for 10 minutes
8. Add tomato sauce and chilli paste
9. Stir fry for 5 minutes
10. Add salt, pepper and dark soya sauce
11. Fry for 2 minutes
12. Put on a plate and garnish with shredded shallots

Char Koay Teow

Recipe for Char Koay Teow

INGREDIENTS

• 400 gm koay teow (flat rice noodles)
• 250 gm bean sprouts
• 4-8 stalks chives - cut into 2cm lengths
• 250 gm vegetable oil or lard - cut into cubes
• 6 eggs
• 300 gm prawns - shelled
• 3 garlic cloves - chopped
• 3 tsp ground chillies or sambal olek
• 3 tsp light soy sauce
• 3 tsp dark soy sauce
• Pepper to taste

HINT: Wok must be on high heat. To make it a truly authentic dish, cook and serve each dish individually. Use enough oil so the noodles won't stick but not too much or the char koay teow becomes greasy. You can also add 'kecep manis' or sweet soy sauce for added favour.

Makes about 6 servings. You can add in any vegetables of your choice, I find choi sum tastes best.

Prepare garlic oil:

• Heat oil or lard, add garlic and remove only when fragrant
• Set wok aside for frying

Prepare noodles:

• Heat 2 tsp garlic oil (see above)
• Add prawns or/and vegetables, chillie - set aside
• Add garlic oil, noodles, soy sauce
• Mix in prawns or/and vegetables and beansprouts
• Push mixture to edge of wok, add a little oil in centre, break eggs, fry and then mix everything together
• Garnish with chives and pepper
• Serve immediately & hot

Indian Mee Goreng (Indian-Style Fried Noodles)

This recipe serves 4-6.

Ingredients:

• 500g (1 lb) mee (fresh yellow noodles)
• 60ml (1/4 cup) oil
• 100g (3 1/3 oz) tau kwa (pressed beancurd), diced
• 12 curry leaves, minced (optional)
• 1 medium onion, diced
• 1 ripe tomato, diced
• 1 tablespoon bottled sweet chilli sauce
• 3 tablespoons bottled tomato ketchup
• 1 tablespoon soy sauce
• 2 eggs, lightly beaten
• 1 potato, boiled, peeled and diced
• 1 spring onion, sliced (optional)
• 1 finger-length chilli, sliced
• 1 cucumber, sliced (optional)

Method:

1. Place the noodles in a colander and rinse well under running water. Drain thoroughly and set aside.
2. Heat the oil in a wok over high heat and stir-fry the tau kwa (pressed beancurd) until golden brown, about 3 minutes. Remove from the oil and drain on paper towels.
3. Add the curry leaves, if using, and onion to the wok and stir-fry over medium heat until soft, about 4 minutes. Add the drained noodles, tomato, chilli sauce, tomato ketchup and soy sauce, and stir-fry for 3 minutes.
4. Add the beaten egg and allow to set, then mix well with all the ingredients in the wok. Add the potato and tau kwa (pressed beancurd) and stir-fry just enough to heat through, about 1 minute. Add the spring onion, and mix well. Transfer to a large serving dish and scatter the sliced chillies on top. Serve hot with small sauce bowls of tomato and chilli sauce, and freshly sliced cucumber on the side.

Egg Tarts

Ingredients crust:
125g butter at room temperature
225g flour
1 egg white (leftover from the egg filling)
1 tsp vanilla essence

Method:
Sift the flour and then rub in the butter with your fingers till crumb-like.
Add egg and vanilla essence.
Then knead it to form dough.
Take a portion out of the dough, flatten it with a rolling pin.
Cut out in round shape, and press it into the tart moulds, using your fingers to push up the sides and evenly into the zig-zag shapes.
Preheat oven to 180C.
Bake the tart crust for 10mins.

Meanwhile get ready the egg filling:
80ml (1/3 C) water
80ml (1/3 C)ml fresh/UHT milk
4 tbsp sugar or to taste (depending on your milk sweetness)
juice from 1 lemon slice (1 tbsp lemon juice)
4 egg yolks and 3 egg whites

Method:
Put water and milk into saucepan and heat it till nearly boiled.
Then add in sugar and whisk it till dissolved.
Add the lemon juice and remove from stove, set aside to cool.
Beat the eats lightly and filter it through a sieve.
Combine the eggs with the prepare sugar and milk water, set aside.
Pour egg mixture into crust and bake at 180C for about 10 - 15mins.
Once cool enough, remove it from the cases with thongs (I just used my hands), it will dislodge easily
Place on the cooling rack.
Devour it while still slightly warm and be surprised how wonderful it is.

Makes 12 egg tarts