background preloader

Mee goreng

Mee goreng
Vegetable oil for frying4 medium free-range eggs,lightly beaten1 onion, sliced6 garlic cloves, finely chopped40g fresh ginger, finely chopped1 red chilli, finely chopped2 yellow peppers, sliced600g kai lan (chinese broccoli) or choy sum (chinese cabbage), shredded (or see tips)3 carrots, halved and finely sliced1 tsp chilli flakes or sambal paste1 tsp ground coriander1 tsp ground cumin300g pack ready-cooked egg noodles4 spring onions, sliced300g beansprouts60ml dark soy sauce120ml kecap manis (see tips) To serve 4 limes, cut into wedges200g roasted peanutsHandful fresh coriander leaves 01.Heat a splash of oil in a medium frying pan. Pour in the beaten eggs and quickly stir and shake the pan to distribute evenly. Cook until set. Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Prop styling by Tabitha Hawkins, Published by Mitchell Beazley, £25,www.octopusbooks.co.uk

http://www.deliciousmagazine.co.uk/recipes/mee-goreng/

Related:  overspill 3overspill 9overspill 10Overspill 15

Diet Cig: Swear I’m Good at This Album Review The origin story of Diet Cig centers around an interaction in which guitarist Alex Luciano interrupted drummer Noah Bowman during a show to ask for a lighter. This anecdote is an odd way to introduce your band. It suggests a double standard that it’s okay for women to interrupt men while they’re playing but you know if the tables were turned Twitter would be all up in arms. Nevertheless, the pair hit it off and began making music together in their then-hometown of New Paltz, NY.

Lamb koftas with tomato and onion salad recipe • 1 small onion, finely grated • 1 fresh red chilli, deseeded and finely chopped • 10g (½oz) fresh root ginger, peeled and grated • 10g (½oz) mint leaves, chopped The loyal lentil curry 250g puy lentils or beluga lentils1 tbsp coconut or olive oil5-7 shallots, finely chopped4 garlic cloves, crushed with 1 tsp salt1½ tsp ground cumin1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika1 tsp ground coriander1 red pepper, finely chopped1-2 red chillies, deseeded and finely chopped½ x 400g tin chopped tomatoes or 2 plum tomatoes, roughly chopped400g butternut squash, roasted 1 tbsp tahini1 tbsp honey400ml coconut milkJuice 1 lime3 tbsp soy sauce2 tbsp extra-virgin olive oil For the yogurt sauce 200g greek or vegan yogurt1 tsp honey or agave syrupDrizzle extra-virgin olive oil For the cucumber salad ½ cucumber, shaved into ribbons4 tbsp rice vinegar (from the world food section of supermarkets) To serve

Thai Fish Cakes with Sesame and Lime Dipping Sauce To make the fishcakes you first of all need to put the lemon grass, garlic, ginger, coriander leaves, kaffir lime leaves, lime zest, chilli and red pepper into a food processor, then turn the motor on and blend everything fairly finely. After that add the chunks of fish, process again briefly until the fish is blended in, then finally pour in the coconut powder (click here for stockist information) through the feeder tube. Switch on the motor again but be careful at this stage not to overprocess – all you need to do is briefly blend it all for 2-3 seconds.

Shakshuka Panko-coated mac 'n' cheese Chole chickpea masala

Related: