Mee Goreng (Noodles with prawns and beef Indonesian style)
1 large onion, fine chopped
2 cloves of garlic, fine chopped
2 red chillies, seedless and finely chopped
1 piece of 2 cm of fresh ginger, grated
1/4 Cup (60 ml) oil
350 g of hpkkien noodles, separated with care
500 g of peeled prawns
250 g of beef hip, in thin strips
4 spring onions, chopped
1 big carrot, cut into sticks
2 branches of celery, cut into palillitos
1 spoonful of kecap mani
1 tablespoon of soy sauce
1 spoonful of tomato sauce
several spring onions, as a garrison
Whisk together the chopped onion, garlic, chillies and ginger in the crusher or majelos in the mortar. Crush them to short bursts or crush well until smooth pasta is obtained, adding a little oil if necessary to make the job easier, Watch it.
Hot 1 tablespoon oil in a wok or in a large frying pan; sauté the noodles until they're inflated and hot. Put them in a serving dish and cover them to keep them warm.
Put another tablespoon of oil in the wok and saute the pasta you had reserved until it's well browned. Then add both, meat and vegetables and I skipped everything a few 2 o 3 minutes. Add the kecap mani, soy and tomato sauces and sprinkles well.
Carefully pour this prawn mix, veal and vegetables above the noodles and garnish the fountain with the spring onions, Serve immediately.
Hokkien noodles are thick and yellow; if you don't get them, you can use dried egg noodles instead, but you'll have to cook them and drain them very well.
Recipes easy to https://recetasdecocinafaciles.NET /