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 And that was also the very first time I lived far away from my family. Ever. Surprisingly I survived! 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 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
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.
- 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
- Preheat oil in a pan / wok (won’t really work in a deep fryer).
- 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.
- Repeat the process until all the noodles are done. Set aside.
- 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.
- Cook until the cauliflower / carrot well cooked.
- 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.
- Lastly add the spring onion, bok choy and prawns. Take off from the heat. Let the remaining heat cook the prawns and bok choy.
- 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