𝗠𝗘𝗘 𝗚𝗢𝗥𝗘𝗡𝗚, a signature Singaporean dish, showcases Indian and Malay influences in its aromatic blend of spices, tangy calamansi, and savoury soy.
The stir frying over very high heat using an iron wok imparts a smoky essence, elevating the stir-fried noodles, infusing them with a delectable, charred flavour and enticing aroma.
You can replace prawns with fish cake, squids or totally omit it.
5 fresh red chillies
4 cloves garlic
4 tablespoons oil
1 large onion, cubed
250 g medium prawns, shelled
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large onion, cubed
1 sprig curry leaves
300 g mustard leaves, cut into 4 cm pieces
150 g cabbage, shredded
500 g fresh egg noodles or flat rice noodles, rinsed and drained
1-2 potatoes, boiled, peeled and cubed
200 g beansprouts
2 green chillies, sliced
1 tsp meat or fish curry powder
2 tablespoons tomato ketchup
2 tablespoons dark soy sauce
Light soy sauce or fish sauce, to taste
1 tablespoon cooking oil
2 egg, lightly beaten with pinch of salt
1 tablespoon calamansi
Coarsely chop the red chillies and garlic cloves. Set aside.
Season the prawns with salt and pepper, then set them aside for 15 minutes.
Heat oil in a wok and sauté the onions and curry leaves until the onions soften.
Add the chopped ingredients and sauté until fragrant.
Add the prawns and sauté on high heat until they are cooked. Transfer the prawns to a plate.
In the same oil, add the mustard leaves and cabbage. Stir-fry on high heat for 1 minute.
Add all the remaining ingredients except for the cooking oil, boiled potatoes, cooked prawns, eggs, and calamansi juice.
Stir and mix, combining all the ingredients. Stir-fry over high heat.
Push the noodles to the side of the wok, add oil to the center, and when hot, pour in the beaten eggs along with the cooked prawns and potatoes.
Incorporate the noodles to cover the eggs and, over high heat, stir-fry the noodles to ensure the eggs form a light coating without remaining in chunks.
When the noodles acquire a charred aroma, turn off the heat.
Sprinkle the calamansi juice, quickly stir, and serve hot.
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