Saturday, December 18, 2010
Another recipe taught to me by Ainur, my Malay Minang housemate back in JB. I wonder when will I do a version of her masak lemak cili api.
She told me her mom always makes this for breakfast when she was still schooling. You can put anything you like in it, no rules!!! Just one rule, be patient when you do this. No high heat, if not the center won’t be cooked when the base is golden. And when you slowly cook it, the pancake will be very crispy.
Noodles Pancake Recipe
2 packs Instant noodles of choice
100gm bacon or sausage
1 small carrot, grated
2 sprigs of spring onion, sliced
2 slices of cheddar cheese, chopped
1 pack of noodle seasonings(from the pack)
Cooking oil or butter
1. Boil a saucepan of water and cook noodles until they just loosen up, no need to be soft. Drain. Snip noodles to shorter lengths (just chop the noodles a few times, or use scissors and snip snip snip)
2. In a pan, fry bacon on medium heat until golden. Dish up.
3. Divide bacon, carrot and spring onions into 2 parts.
4. Combine one piece of noodle with half the bacon, carrots and spring onion. Put in chopped cheese, ½ tsp of seasoning and 2 eggs. Mix it all around.
5. Heat pan and put in oil or butter.
6. Pour the noodle mixture into pan and cook on medium low heat. Cover the lid.
7. When the egg in the middle looks cooked and the sides are golden, flip noodle pancake and cover and cook again until golden.
8. Repeat step 4-7 with the other piece of noodle
9. Serve warm with sweet chili sauce or any other sauces you prefer. I could just eat it like that.