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Eating This Everyday! Celery, Dates, Almonds & Parmesean Salad

26 Jun


  • ½ cup raw almonds (can substitute walnuts, pecans etc.)
  • 8 celery stalks, thinly sliced on a diagonal, leaves separated
  • 6 dates, pitted, coarsely chopped
  • 3 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 ounces Parmesan, shaved (or microplaned)
  • ¼ cup extra-virgin olive oil (I love Bom Dia)
  • Crushed red pepper flakes




  • Preheat oven to 350°. Spread out almonds on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.

  • Toss almonds, celery, celery leaves, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently; season with red pepper flakes.

Thank you

Havin’ a Hankerin’ for Mee Goreng

10 Apr

Adam Liaw’s Mee Goreng

Mee Goreng

  • 3 tbsp garlic oil or 3 cloves garlic, peeled, chopped and fried in 3 tbsp vegetable oil
  • 2 chicken thigh fillets, skin off and thinly sliced
  • 12 raw prawns, peeled and de-veined
  • 2 pak choy, trimmed and cut into bite-sized pieces
  • 4 spring onions, trimmed and cut into 5cm lengths
  • 2 tomatoes, roughly chopped
  • 8 fried tofu puffs, halved diagonally
  • 1kg fresh thick yellow egg (Hokkien) noodles
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 3 tbsp kecap manis
  • 1 tbsp tomato sauce
  • 1 tsp curry powder
  • 3 eggs
  • Cucumber and tomato slices, to serve
  • Lemon or lime wedges, to serve
  • Sliced bird’s-eye chillies in soy sauce, to serve

Heat a wok over very high heat and add the garlic oil. Add the chicken and fry until just browned. Add the prawns, pak choy and spring onions and toss to coat in the oil. When the prawns change colour, add the tomatoes and tofu puffs. Toss for about 2 minutes, or until the tomatoes and tofu soften.

Add a little more oil if necessary and add the noodles, soy sauce, oyster sauce, kecap manis, tomato sauce and curry powder, tossing in the wok for about 3 minutes until the noodles are softened.

Adam Liaw’s Mee Goreng


Mee Goreng (Southeast Asian Fried Noodles)

  • YIELD: 6 servings
  • TIME: 30 minutes


  • 1 pound fresh yellow egg noodles (such as hokkien mee, yakisoba or lo mein)
  • ½ cups sambal tumis (see recipe)
  • 2 tablespoons canola oil
  • 1 pound shrimp, peeled and deveined, tails intact
  • 1 cup cubed fried tofu puffs or firm tofu in 1/2 inch chunks
  • 3 small bok choy, ends trimmed, chopped
  •  Kosher salt, to taste
  • 1 ½ cups fresh bean sprouts
  • 2 tomatoes, cut into wedges
  •  Sweet soy sauce (kecap manis), to taste
  • 2 limes, cut into wedges (if available, calamansi are best)
  •  Dried shallots or fried onions, to taste
  •  Red Serrano or Fresno chiles, thinly sliced, for serving
  • 1/2 lemongrass


  1. Cook noodles according to package instructions.
  2. Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
  3. Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
  4. Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.

Note: started with a cup or so of tomato puree, a bit of sugar and fish sauce then added sambal to taste. I used store bought sambal oelek. Let that simmer with plenty of lemon grass. Splash of fish stock if the sauce gets too dry. The tofu puffs added to the sambal base were rubbery so next time I will fry the puffs. Besides the shrimp you can add other cooked meat such as chicken. I used some left over barbecued pork rib meat. With the kecap manis you should have a nice hot chile sweet balance.


Ottolenghi’s Mee Goreng


  • 2 tbsp groundnut oil
  • ½ onion, peeled and diced
  • 220g firm tofu (tau kwa), cut into 0.5cm thick strips
  • 100g french beans, trimmed and cut in half on an angle
  • 100g choi sum (or pak choi), leaves and stems, cut into large chunks
  • 300g fresh egg noodles
  • 1½ tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp sambal olek (or other savoury chilli paste), plus extra to serve
  • 2 tsp thick soy sauce
  • 2 tsp light soy sauce
  • 50g bean sprouts
  • 1 handful shredded iceberg lettuce
  • 1 tbsp crispy fried shallots (available from oriental grocers; alternatively, use dry onion flakes)
  • Lemon wedges, to serve
Mee goreng – serves 4

In hawker centres all over Malaysia, a profusion of street foods are served in big, open-air complexes. Various stalls prepare cheap, cheerful and incredibly delicious dishes of Malay, Chinese or Indian cuisines. All you need to do is choose. Since everything is so tempting, you often end up with a table piled with delicacies and no stomach capacity. The attraction in this type of dining is that it is both fresh and complex. Many dishes are prepared from raw in front of your eyes, using great ingredients, making it far superior to many western solutions for quick food. This Malay dish takes only a few minutes to make (once you get a little bit of prep out of the way) and is unique in its many layers and depth of flavours.

  1. Put a wok or large pan over high heat. Once hot, add the oil, then the onion and cook to soften it for a minute. Add the tofu and french beans, and cook to give the tofu a bit of colour – two to three minutes. Stir gently as you cook, so as not to break the tofu.
  2. Add the choi sum and, when it wilts, the noodles. Spread them in the wok using tongs or chopsticks – you want them to get a lot of heat, almost to fry. Mix gently, cooking the noodles for about two minutes. Now add the spices, sambal olek, soy sauce, bean sprouts and a tablespoon of cold water, and toss carefully. Cook for about a minute, or until the noodles are semi-soft.
  3. When ready to serve, transfer the noodles into bowls and top with shredded lettuce and crispy shallots. On the side, serve lemon wedges and a small bowl of extra sambal.


Indonesian Mee Goreng Noodles


  • 3 tbsp vegetable oil
  • 2 eggs
  • 3 tbsp kecap manis (or dark sweet soy sauce)
  • 3 tbsp light soy sauce
  • 2 tbsp ketchup
  • 1 tsp shrimp paste
  • 1 tsp chilli powder
  • 1 tablespoon sesame oil
  • 3 garlic cloves, chopped
  • 200g (7 oz) sliced pork (scotch fillet or fillet is great)
  • 200g (7 oz) peeled and deveined prawns
  • 1/4 cup sliced white cabbage
  • 400g fresh Chinese egg noodles
  • 1/2 cup bean shoots
  • 1/4 cup sliced spring onions (scallions)
  • sliced red chilli to serve
  • lime wedges to serve


Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Heat a wok or non-stick frying pan over medium low heat. Add in 1 tablespoon into the pan. Pour the egg into the pan and swirl to coat the bottom of the pan, using a spatula to spread the egg out. Cook, untouched over low heat until egg sets and releases. Use a spatula to transfer the egg to a cutting board and slice into thin ribbons.

In a small bowl, mix together the kecap manis, soy sauce, ketchup, sesame oil, shrimp paste and chilli powder.

Heat the remaining one tablespoon of oil in a wok or large frying pan over high heat. Add the garlic and cook for 30 seconds. Add the pork and stir-fry until almost cooked. Add the prawns and stir-fry until cooked. Then add the cabbage, noodles, bean shoots and the sauce you made earlier. Stir-fry until well coated. Remove from heat and transfer to serving bowls

Top with chilli and serve with a lime wedge.

Indonesian Mee Goreng Noodles


Mee Nonya Melaka recipe

  • 6 tablespoons cooking oil
  • 3 shallots
  • 2 cloves garlic
  • 2 shallots
  • 1 tablespoon soya bean paste “tau cheo”
  • 150 g prawns
  • 100 g chicken meat
  • 400 g fresh yellow egg noodles
  • 3 stalks mustard green “choy sum”
  • 1 cup bean sprouts
  • 1/2 cup water
  • 1/2 teaspoon dark soya sauce
  • 1 tablespoon light soya sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon ground white pepper
  • Salt
  • Shallot crisps
  • 8 stalks fresh red chilly
  • 3 stalks red chilly padi
  • 40 g toasted belachan
  1. Shallot crisps: Heat oil, fry sliced shallots over low to medium heat until lightly browned. Remove with slotted spoon and place onto paper towels. Set aside. Once cool, you may store in airtight containers and use whenever necessary.
  2. Noodles:
    1. Using the same oil, fry chopped shallots and garlic until lightly browned.
    2. Add in bean paste and stir to sauté for 1-2 minutes until fragrant.
    3. Add in sliced meat, prawns and choy sum. Continue to stir-fry for another 30 seconds over high heat then add stock.
    4. Once it boils, add noodles, adjust seasonings to taste, toss in bean sprouts and turn off heat immediately.
    5. Garnish hot noodles with shallot crisps and serve with some sambal belachan with a squeeze of kalamansi lime juice.
  3. Sambal belachan: Pound the ingredients using a mortar. Store the chilli in a container in the fridge for up to a week.