Preparation time: 10 minutes
Cooking time: 20 minutes
Do not get any dirty ideas 😉 – I just could not figure how to translate it to English. Back home, this meal is known as Mee Basah or Mee Goreng Basah; basah (wet) because it has some sauce but not too much that it becomes soupy.
Spaghetti (or egg noodle)
1 fresh tomato – sliced
3 cloves of garlic
1 tablespoon dried shrimp (optional)
1 tablespoon oyster sauce
1 teaspoon chilli powder
4 fish balls – halved
4 fried tofu – sliced
Choi sum – cut
8 peeled raw king prawns
1 heap teaspoon corn flour – mix with 2 tablespoons of water
- Boil the spaghetti as per the packet instruction. While the spaghetti is boiling, prepare the gravy.
- Pound the garlic, shallot and dried shrimp using mortar and pestle or simply thinly slice the garlic and shallot.
- Fry the pounded mixture until fragrant, then add oyster sauce, chilli powder and the sliced tomato. Fry for few seconds.
- Add water, fish balls and tofu and let it boil. Then add the prawns, choi sum and corn flour mixture. Stir until the gravy thickens this should take about 1 minute.
- Finally, add the spaghetti into the gravy and cook for 1 minute to allow spaghetti to soak the gravy.