Comments on: Mee Goreng Recipe (Spicy Fried Noodles)

By: Garry

Garry — Thu, 09 Jun 2011 14:55:29 +0000

This story reminds me of my stay in KL back in 1993/94. We had a rented condo in KL Plaza and ate most nights on the hawker stalls. I fell in love with the food there, but particularly the mee goreng, nasi goreng and my almost daily breakfast, roti canai. This paratha like bread served with a cocoanut gravy was so simple but tasty and cheap with my teh terik each day. I was curious to find out how it was made, so one day I approached a hawker in the food court in BB Plaza to ask if he would show me how to make it. Like your story, he didn’t speak English and I didn’t speak Malay, but we sure had a great time making roti canai. He found it quite comical that an ex-pat would want to learn something like that. As it turned out, there were only about 4 or 5 ingredients and super simple, but the swinging part is an acquired skill. Roti canai I believe is translated as “swung bread” which refers to the skill of tossing the roti overhead to get it large enough to layer in the ghee (clarified butter) and repeatedly refold it to get the fluffy consistency of a cross between a croissant and a flat-bread. It is a fond memory of my stay in KL.

By: Annamarie Jewel

Annamarie Jewel — Fri, 08 Apr 2011 22:57:46 +0000

Just tried this recipe. Very good. I added a bit of lemon juice and sesame oil to lighten up the flavors, it worked really nicely.

By: NG Z

NG Z — Tue, 14 Dec 2010 03:46:40 +0000

I think you should try Mee Goreng @ Bangkok Lane, Penang.
Wow!
Haha, they also included in this video I saw yesterday.
http://www.facebook.com/video/video.php?v=110441442360278&oid=168708906477143&comments

By: cris

cris — Mon, 20 Sep 2010 18:29:53 +0000

Can lo mein noodles be substituted for the egg noodles?

By: hanis

hanis — Wed, 25 Aug 2010 14:55:18 +0000

yup, i agree with lydia. no two mee gorengs are the same. my version of mee goreng tastes different to the one my mum prepares. and even then, my mee goreng is never consistent in taste. it probably all comes down to the quantity of seasoning a person uses and also the ingredients…meat/chicken/seafood/etc. i think most of don’t use actual measurements, we normally just eyeball it based on colour and repeated tasting. and yes, high heat is essential for the texture to be drier, which makes it ever so yummy! good job with your fried mee!

By: Kate Koger

Kate Koger — Fri, 11 Sep 2009 09:06:00 +0000

Made this and YUM, YUM, YUM, YUM, YUM!!!!

By: jillian dempsey

jillian dempsey — Fri, 11 Sep 2009 05:17:53 +0000

hi! they do look great and i bet they taste great too!!
I’m from penang and i can assure you that the best mee goreng in this whole world is in Penang. Hahahaha
Sorry don’t mean to hurt anyone but it is true
chowwwww!!!!!!!

By: luke

luke — Wed, 10 Jun 2009 20:55:56 +0000

oh, what u said is true. but indian mee goreng in malacca is orange in colour(as seen in picture), abit charred on it would taste better :D

By: Rasa Malaysia

Rasa Malaysia — Thu, 09 Apr 2009 23:15:21 +0000

Claude – I thought you have forgotten about my blog :) Thanks always for your compliments.

By: Claude-Olivier

Claude-Olivier — Thu, 09 Apr 2009 06:27:28 +0000

Hi, how are you? It looks once again very yummy! Great photos too! Nice work ;-) cheers