Monday, February 23, 2009

Fried Mee Tai Mak (Bee Thye Mak)

What you need?
- 1 packet of Mee Tai Mak
- 1/2 packet of minced pork (marinate with wine, soya sauce, pepper, sesame oil)
- 1 handful of dried scrimps, diced (washed and soak in hot water, keep water for use later)
- 3 eggs (beated)
- 5 cloves of garlic, diced
- 1 small red onion, diced
- 2 stalks of coriander (remove roots, stalks into 1-2 cm lengths, leaves into 2-3 cm)

How do you do it?
- Heat wok, put olive oil, stir fry garlic, onion and dried scrimps until fragrant
- Add minced meat and stir fry, break down the lumpy pieces of meat into small pieces
- When meat is 70% cooked, add Mee Tai Mak, break down the mee tai mak in the packet before putting it in (there are some bigger lumps in the wok i pick them up and break them with my fingers)
- add 1/2 cup of the water from soaking dried scrimps, cover the wok and let the mee tai mak cook for 2 mins
- when the mee tai mak is cooked, it will look transparent instead of white
- add more water and cook until 80% is transparent and water dried up
- add a bit of dark soya sauce for colour, add light soya sauce and pepper for taste
- mix well
- add beaten egg, stiring quickly if you dont want big pieces of egg and just want the egg to coat the mee tai mak
- i like small pieces of visible egg so after pouring in beaten eggs, i resist stiring for 20 sec before i stir fry. this allow the eggs at the side of the pan to harden and cook
- add coriander stalks and most of the leaves to stir fry until soft.
- leave the mee tai mak to brown slightly in the pan for 1-2 mins
- add chinese wine and sesame seed oil and quickly stir for 1 last time before serving
To serve, disk mee tai mak into plate, garnish with fried shallots and remaining coriander leaves.

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