Credit: Efi Jasmi
“Mum’s regular dish for guests who drop in for tea, usually served with a side of Singapore’s famous triangular currypuffs.”
~ A Day at Mummy’s Table: Recipes and Reminiscences
Now, mee hoon is not only for tea-time. It can be eaten as breakfast, lunch or even dinner! The best thing about this mee hoon* is not about the flavours but the generous amount of shrimp put inside it. Easy to prepare and quick to make, the perfect modern Malaysian meal to keep up with the fast-paced life we are living today. Not a big fan of seafood? A vegetarian? Customize the recipe according what suits your taste**.
Let’s get cooking!
Ingredients
- Sliced onions
- Dried chillies
- Tauchoo
- Garlic
- Sugar
- Prawns
Method
- Boil 2 coconuts and extract rich milk.
- Boil this until you get the oil/“tahi minyak”.
- Fry the above ingredients until fragrant.
- Then divide into portions for frying ingredients (tauhoo, koochai, prawns)
- Add meehoon.
- For the gravy-use remainder/same ingredients but add sugar.
*To be served with boiled eggs, koochai
**for vegetarian option, omit prawns
