Right off the bat, this dish appeared more basah than your typical mee goreng, following the Penang way of cooking. It had an attractive reddish brown colour to it, a product of their top secret ...

1. Blend together dried chillies, shallots and garlic with a little bit of water so it is a paste. 2. In a pan, add olive oil and saute the dried chilli paste first. Stir fry over low heat until ...

Ingredients 80 ml (⅓ cup) vegetable oil 2 garlic cloves, minced 2 red Asian shallots, thinly sliced 1 tbsp chilli paste 1 potato, boiled, peeled and diced 2 pieces fried tofu, cut into 5 cm ...

Bring a full kettle to the boil. Heat a drizzle of oil in a large wok or fry-pan on medium-high heat. Lightly whisk eggs in a small bowl and season with salt. Add eggs to wok/pan, mix with a ...

Dishing out 10,200 plates of mee sotong within 24 hours has booked three generations of a Penang family a place in the Malaysia Book Of Records (MBOR) for the “Most ‘Mee Goreng Sotong ...