Mee Hoon Goreng Telur Gulung (Fried Rice Vermicelli with Egg Rolls)

September Birthdays!

Mee Hoon Goreng or Fried Rice Vermicelli, is a celebration dish. Really it is. Malaysia as a nation grew on staple meals such as this. Simple, cheap ingredients pounded into the smallest pieces and cooked in batches. 

In the 1940's, during the Japanese Occupation, it was tapioca that kept the peoples spirit to carry on and fight. In the 1950's rice, grasshoppers and exotic leaves became staple meals. 1960's coffee sold at warungs cost not more than a dime became centres for community leaders to talk about independence and freedom. 1990's during Canteen Day or Sports Day, this fried vermicelli would be hot off the counter. They would be served to students as the most cost effective lunch set, costing only about RM 0.50 for a plate. It is food and dishes as simple as these that made the country. 

Think about it, what did you eat when you were growing up? And has it contributed to your life today?
While you try to figure it out, have someone else read the recipe and cook for you. Perhaps, once you've had a plate of this Mee Hoon Goreng, it would jog your memory. So, here are the ingredients and cooking methods.

TIPS

1. PREP: Soak the rice vermicelli noodles in hot water just till it softens. Say about a minute. Drain the water and set a side. Too long, it'll get soggy and just break in the wok. You will end up eating mushy noodles and that is not a very pleasant. 
2. If it is your first time making this dish, always prepare your ingredients before cooking. This will keep you calm and collected. 
3. Sometimes, being too precise while cooking doesn't really help. Use your instinct and logic when needed. If you are cooking for 5, then use the whole pack of noodles and at least 5 to 7 tablespoon of chilli paste. Because you've already boiled the paste, you've already taken out most of the heat. Adding as much chilli paste should not be a problem. 
4. Always make sure you cook the chilli paste till it splits from the oil and it changes colour. If you do not get it to this stage, the chilli will not be cooked through and can cause stomach aches. It is also best to make your own chilli paste. Store bought may have too much vinegar or preservatives.

INGREDIENTS (Serves 4)

3/4 of the rice vermicelli pack 

Paste (blended together)
5 tbsp of chilli paste 

5 small shallots

2 slivers of garlic
1 teaspoon of belacan (substitutes: dried shrimps or anchovies in can)

1 tbsp of chicken granules

1 tbsp sweet soy sauce

1 tbsp of oyster sauce
4 Choy Sum or any leafy vegetables

2 cups of bean sprouts

2 squares of hard ready fried tofu, cut into bite size cubes

Water

Oil

Salt

Egg Rolls

3 large eggs

Salt to taste 

METHOD

1. Prepare the egg rolls first. Lightly beat eggs in a bowl with a fork. Do not over beat because you don't want air in the eggs or else it will puff up in the pan. You just need it to be runny.
   Using a frying pan, pour in enough of the eggs to make a thin omelette. Cook a minute in each side.
   Repeat till all of the eggs are cooked. Set aside. Once cooled, cut them into thin strips. Reserve for garnish (if you can resist it.)
2. Heat oil in the wok and add in the paste. As the colour of the paste starts to change and splits from the oil. Add to this your sauces and seasoning. 
3. Balancing your seasoning. Now, although I have stated the measurements above. I strongly believe you have to work on gut instincts and gauge. Now, when you cook noodles, it is best to double up on all seasoning. Why? When you add in your vegetables and a bit of water when the paste gets too dry, it alters the taste seasoning in the paste. Best to double on seasoning before all the other dry ingredients are put into the wok. To balance out the seasoning with everything in the wok, will and has been proven difficult. 
4. Ok, so once you've tasted the paste and it's balanced. Add to this the vegetables and tofu. Topping it off with the noodles. Mix well. 
5. Serve up with eggs on top and side serving of sliced red chilli in light soy sauce.