Mie Titi (Crunchy Noodle with Seafood and Veggies)

 

Ever since Ramadan is over, I kept thinking that I should start posting more, but as you all know there’s no cure to a sickness called “LAZY”. Yup, that’s what happened to me lately. Just because this month is a busy month for me, so every time I have some spare time, I use it to be lazy and just relaxing. Pardon me for that.

This time I want to share with you another Indonesian food. This time it comes from a big city called Makassar in Sulawesi Island. I used to live in that city for 4 months or so. I was only 16 that time :P And that was also the very first time I lived far away from my family. Ever. Surprisingly I survived! :D Let me share something out of topic a bit here. I don’t understand why, most of the time (so far) when people meeting me for the first time, they always think that I’m a spoil girl who can’t do any work. Like cooking, cleaning, etc. And that I’m an arrogant, no so nice and friendly to talk to.  And after a while one by one, they confessed to me that they were wrong :P I know very well that my face don’t look very friendly and kind of scary / grumpy. But hey! don’t judge me from my face :D

Anyway, this is another unique way to enjoy noodle. Usually you only boiled it and serve it with broth / stir fry. But this one is different, first you have to boil it (obviously) then deep fry it! See, told you.

I got this recipe from one of my fellow Indonesian blogger. But as usual, I have to use what I have in my kitchen.

 

 

Ingredients:

  • 1 pack egg noodle, boiled
  • 200g prawns, cleaned
  • 250g white squids, cleaned, sliced
  • bok choy, sliced
  • carrot, sliced
  • cauliflower, cut
  • 1 medium onion, peeled, sliced
  • 3 stalks spring onion, sliced

 

for the sauce:

  • 3 garlic cloves, finely chopped
  • 2 tbsp corn flour
  • 400ml water
  • 1 egg, lightly beaten
  • 1 tbsp sesame seed oil
  • salt & pepper

 

How to:

  1. Preheat oil in a pan / wok (won’t really work in a deep fryer).
  2. Split the noodle into 5 portion. Take 1 portion of noodle and put it the hot oil. Flatten it a bit, so you’ll get crunchy noodle.
  3. Repeat the process until all the noodles are done. Set aside.
  4. In another pan / wok. Preheat 2 tbsp oil, saute garlic and onion until fragrance. Add carrot, cauliflower and squid. Stir fry for 1 minute then add water and sesame oil.
  5. Cook until the cauliflower / carrot well cooked.
  6. Add corn flour (you have to add 1 tbsp water and stir it well first), salt and pepper to your taste.  Cook until the water is thicken. Then add beaten egg. Keep stirring while the egg is cooking.
  7. Lastly add the spring onion, bok choy and prawns. Take off from the heat. Let the remaining heat cook the prawns and bok choy.
  8. To serve it, take 1 crunchy noodle and put on a plate. Pour the thick soup on top of the noodle.

 

When you’re serving this, the sauce has to be hot, so it will soften the noodle a bit. But you’ll still be able to taste the crunchiness from it. Give it a try, and tell me what you think about it :)

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