We have two more exams to go before the end of the school year. The school whatsapp group is buzzing with notes exchanges and exam paper doubt clarifications between mothers. We have a study holiday in between. Afternoon I was scrolling through SPI cinema to see which movies I’d watch next week after the final exam. I can’t wait. I need to watch a movie to mark the successful completion of the school year, to unwind, to feel alright, to reward myself. I came home from work and Yuvi tells me this – “Shall we please watch a movie tonight? I just feel like it. Viswasam?”
He is my son alright. Am I a good mother? I don’t know.
We watched Viswasam, on Amazon Prime. There are some scenes that were a real treat. There weren’t a whole lot of them but I really liked those. Ajith is the George Clooney of Indian Cinema and there is absolutely no doubt in my mind that nobody else can rock grey hair or an unfit body like he does. What I loved about the movie was how Ajith does all the right things, says all the right things and makes it look good. He has quit drinking and he beats up anybody else who dare drink when he doesn’t. He is wearing his helmet when he swerves and does his stylish bike wheeling, he wears his seat belt when he sits in the car, he smiles and brushed aside his wife’s reprimand saying that’s the world order. Ajith commands respect, but Vijay steals my heart and Jagan is waiting on the phone.
I’ve got to go. So I’ll quickly share with you a lipsmacking recipe for Mee Goreng with you my dear readers.
As you’d have it, I didn’t have kecap Manis, the key ingredient in Mee Goreng and most other Malaysian dishes. I am an Indian and I know there is a substitute for everything. So I made my own Kecap Manis. I simmered soy sauce, brown sugar and star anise till it reduced to a thick syrup and used that as Kecap Manis. Mee Goreng is a hot and sweet kinda noodle dish, bursting with flavours and packed with all the good stuff – eggs, chicken and your favourite veggies. Top with a fried egg to really take this Mee Goreng over the top. Hasini and Yuvan loved this Mee Goreng. I bet you’ll love it too.
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- 1 pack Noodles
- 250 gm Chicken, cut into bite sized pieces
- 1 Capsicum, chopped into strips
- 1 Carrot, cut into strips
- 3 Eggs, beaten
- 2 cloves garlic, minced
- 5 spring onions, chopped (white part and green part kept separate)2
- 2 tbsp Red chilli paste
- 3 tsp Light soy sauce
- 3 tbsp kecap Manis (¼ cup brown sugar + ¼ cup water + star anise)
- 1 tsp White pepper powder
- Salt to taste
- 2 tbsp Sesame oil
- Take the chopped chicken in a medium bowl. Add 1 tsp soy sauce, mix well and set aside for 15 minutes.
- Break the noodles up into separate strands. Bring a large pot of water to a rolling boil. Switch off and add the broken up noodles into the pot. Let stand for 5 minutes or until the noodles are softened. Strain the water and rinse the noodles in cold water. Strain the water and set aside the noodles.
- Heat a large wok and add 1 tablespoon of sesame oil. When the oil turns hot, add the beaten egg and scramble. Remove the scrambled egg onto a plate. To the same wok, add the rest of the sesame oil. When the oil turns hot, add the minced garlic and fry for a minute till the garlic browns. Add the white part of the spring onion and fry for another minute. Add the chopped carrot and fry for 2-3 minutes. Add the chicken marinated in soy sauce and fry until the chicken is cooked through.
- Add soy sauce, kecap manis, red chilli paste, white pepper powder and salt. Mix well. If you don’t have kecap manis, prepare your own by simmering soy sauce, brown sugar and the star anise till it reduces and turns syrupy.
- Add capsicum and boiled noodles to the wok. Add back the scrambled eggs. Toss with the vegetables and chicken. Taste and adjust seasoning. Switch off. Top with chopped green part of the spring onion. Serve with a fried egg. Dig in!