My goreng (and tofu puffs)

Another step in my quest to make up for the Wairarapa’s failure to provide Malaysian food. This is my attempt to create mee goreng, and particularly, the mee goreng made by KK Malaysian in Wellington.

This is a work in progress. It’s tasty but still isn’t as good as I want it to be so I’ll continue to experiment and will edit as required (recently remembered to add tomato segments!).

Bonus ingredient: how to make your own tofu puffs!

Mee goreng in progress.

Ingredients (3 servings)

Tofu Puffs

  • 2 tbps canola oil
  • 2 tbps cornflour (cornstarch)
  • 300g block of firm tofu (no need to press it)

Mee Goreng

  • 4.5 tbsp canola oil
  • 3 tsp crushed garlic
  • 500g fresh noodles
  • 3 tsp sambal extra pedas (aka hot chilli sauce)
  • 3 tsp kecap manis (sweet soy sauce)
  • 3 tsp vegetarian oyster/fish sauce
  • 1 cup vegetable stock
  • 3 handfuls of vegetables, chopped small to cook quickly (mushrooms, broccoli, asparagus, cauliflower, corn, cabbage, leek, whatever)
  • 1.5 small tomatoes chopped into segments
  • tofu puffs chopped into halves or quarters
  • 1 packet mung bean sprouts
  • sesame oil
  • lime juice
  • chopped spring onions (garnish)
  • dried fried shallots (garnish)

Instructions

Tofu puffs

  1. Pre-heat oven to 180c
  2. Chop the tofu into puff size chunks
  3. Mix the canola oil and conflour into a slurry
  4. Toss the tofu lumps in the slurry to coat them
  5. Arrange on a tray and bake for 20 minutes, turning once
  6. Turn out onto paper towels to absorb extra oil

Mee Goreng (cook in 3 batches)

Please assume that you’re using a third of the ingredients for each batch

  1. Prepare/chop all ingredients ready to cook
  2. Mix up portion of the chilli, kecap manis, oyster sauce, soy sauce and tomato paste
  3. Get the wok smoking hot
  4. Add canola oil
  5. Add noodles and stir fry briefly to get a bit of char on them
  6. Add sauce mixture
  7. Add garlic
  8. Add any vegetables that will take a while to cook (e.g. asparagus, mushroom, cauliflower)
  9. Stir-fry for a bit (add a tablespoon or so of stock if it starts to look a bit dry)
  10. Add tomato segments
  11. Add remaining vegetables (e.g. cabbage, corn kernels)
  12. Stir fry until nearly done and then quickly:
  13. Add good handful of bean sprouts
  14. Add dash of sesame oil (less than quarter of a teaspoon)
  15. Add splash of lime juice
  16. Toss a couple of times to mix, then serve onto plate
  17. Top with chopped spring onions and dried fried shallots

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