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Mee Masak Merah

Published on 22nd April 2020 In |

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Ingredients

  • 2 pieces Mi Urai premium egg noodles, cooked and tossed in a little oil
  • 150 g chicken breast, diced
  • Seasoning mix:
  • 4 dried red chilies, remove seeds, cut & boil
  • 8 Shallots
  • 5 Garlics
  • 2 cm Ginger
  • 2 Cloves
  • ½ tsp Shrimp paste, puree
  • 1 tbsp Tamarind water
  • 1 tbsp Palm sugar
  • 2 tbsp Sweet soy sauce
  • Salt & Sugar (to taste)
  • 100 ml Cooking oil
  • 500 ml Coconut milk
  • Condiment:

Instructions

  • 1. Blend dried red chilies, shallots and ginger with cooking oil in a food processor until smooth.
  • 2. Heat the oil in a wok and stir-fry the spice paste, cinnamon and cloves until fragrant. Add the chicken fillet. Stir until it changes color
  • 3. Add Sweet soy sauce, Tamarind water, salt, sugar and coconut milk. Bring to a boil.
  • 4. Add cooked Mi Urai, mix well. Serve in a bowl and top with the fried shallots.

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