• 1 tsp. Chopped garlic
  • ½ tsp. see salt
  • 1 Chopped red onion
  • 1 chopped tomato
  • 2 cm of fresh ginger
  • 2 chickenstock tablets crumbled
  • 1 tsp. Sambal badjak ( it is more sweet then oelek and gives a less spicy taste)
  • 1 tsp. curry powder
  • 1 Tbs. Salty soy sauce
  • 2 Tbs. Sweet soy sauce
  • 1 Tbs. Light soy sauce
  • 1 Tbs. Oyster sauce
  • 1 Tbs. Banana ketchup
  • 3 ounce Chicken (thinly sliced)
  • 4 shrimps peeled (optional)
  • 8 ounces Precooked egg noodles (such as Lo Mein)
  • 4 Stalks Chan Choi chopped roughly
  • half cup Chinese Guichai leaf cut at 2 inches
  • 2 Whole egg
  • ½ cup Bean sprouts
  • peanut oil
  • 1 Lime wedge or calamansi
  • for dressing the Dish you can use banana leaf, cut cucumber ad tomato

Mee Goreng a dish that keeps on evolving

We all know the instant mie goreng sold as a quick noodle. But Mee Goreng ( Malaysian ) or Mie Goreng ( Indonesian) is much more then that. Mee Goreng also known as Bami Goreng in Europe is in every Country different. Though i am in favor of the Mee goreng from the street hawkers in Malaysia or Singapore. This dish is evolving since neighbouring countries use their products to make the dish suit their taste. My recipe has a lot of influences from these countries. I use 4 kinds of soy sauce. Prefer the dark soy sauce from the Philippines, the light soy sauce and Oyster sauce from China and the sweet ketjap Manis from Indonesia. Although i used chicken in my recipe you can use thin sliced beef, pork or shrimps …it is up to you to try the variations.

As this dish can be quickly prepared your “mise an place ” must be perfect. in My recipe i prepared everything so it is easy to get while you fry in the wok.


cut the chicken into thin slices and marinade with a chicken stock crumbled and 1 tbs of sweet soy sauce. Cut the vegetables as shown below. Cook noodles in 5-10 minutes ready, drain water and add cold water. If noodles are cold store them for further use.

Heat up the wok and when oil starts smoking add your marinated chicken. When cooked empty wok and keep chicken in bowl. ( i am doing this because my cooking set is European which mean i lack of heating power), When using a wok set with burner you do not have to take it out and continue the other steps. Clean wok and reheat with peanut oil. When smoking add your garlic, ginger and red onion, stir fry for a few seconds, then add sambal and curry powder, keep on stirring then add bean sprouts, Chan Choi, Guichai leafs, tomato(not on picture) and a crumbled chicken tablet. Stir fry for a few seconds then add the chicken back and insert the cooked noodles. Stir fry for a minute or two and then add the sauces. To finish it add salt to taste, Dress the dish when you feel inspired with banana leaf or cumcumber etc etc.




beansprout, chicken and egg







heat oil


fry chicken, then fry garlic etc.


add sambal and veggies


add noodles and stir fry