If you're a fan of seafood and Asian cuisine, you'll love this Mie Goreng Seafood Singapore recipe. This dish is a classic noodle stir-fry that's popular in Singapore and Malaysia, and it's easy to see why. With its combination of savoury and spicy flavours, it's the perfect comfort food for any occasion.
To make this dish, you'll need yellow noodles, fresh green vegetables or cabbage, beansprouts, fishcake, fresh prawns, squid, tomato, onion, and tomato sauce. If you can't find some of these ingredients, you can substitute them with similar items. For example, you can use chicken instead of prawns or tofu instead of fishcake. The key is to use fresh ingredients and to cook the noodles until they're slightly crispy.
Once you've gathered your ingredients, it's time to start cooking. The cooking procedure is relatively straightforward, and you'll have your Mie Goreng Seafood Singapore ready in no time. Just follow the recipe instructions carefully, and you'll be rewarded with a delicious and satisfying meal.
Ingredients and Substitutions
Noodle Selection
The key ingredient in Mie Goreng is the noodles. You can use a variety of noodles to make this dish, including yellow noodles, egg noodles, fresh or dried, vermicelli, rice noodles, or even instant noodles. Yellow noodles are the most commonly used noodles in Singaporean cuisine and are a great option for Mie Goreng. However, feel free to experiment with different types of noodles to find your favourite.
Seafood and Proteins
Seafood is an essential ingredient in Mie Goreng. You can use prawns, squid, sliced fish cake, or any other seafood of your choice. Alternatively, you can use chicken, beef, or tofu as a protein source. Fried tofu is a popular choice among vegetarians.
Vegetables and Garnishes
Mie Goreng is a versatile dish that can be made with a variety of vegetables and garnishes. Some popular options include cabbage, bok choy, bean sprouts, green vegetables, coriander leaves, cucumber, and lime wedges. Feel free to add your favourite vegetables to this dish.
Sauces and Seasonings
The sauce is what gives Mie Goreng its unique flavour. You can use soy sauce, sweet soy sauce, dark sweet soy sauce, ketchup, tomato sauce, oyster sauce, or sambal to add flavour to your dish. Sambal is a chilli paste that is commonly used in Singaporean cuisine. You can use sambal oelek or dried chilli paste as a substitute.
Aromatics and Oil
Aromatics like onion, garlic, shallots, and ginger are used to add flavour to Mie Goreng. You can use vegetable oil, canola oil, or sesame oil to cook your dish. Vegetable oil is the most commonly used oil in Singaporean cuisine.
Cooking Procedure
Preparing the Ingredients
Before you start cooking, it's important to prepare all the ingredients. Begin by chopping the onions and slicing the vegetables, such as carrots and cabbage, into thin strips. Dice the tomatoes and set aside.
Next, prepare the seafood by cleaning and deveining the prawns and cutting the squid into rings. You can also use other types of seafood, such as mussels or clams, if you prefer.
Stir-Frying Techniques
Heat up your wok on high heat and add some oil. Once the oil is hot, add the sliced onions and cook until softened. Add the blended ingredients and cook until fragrant.
Next, add the oyster sauce, tomato sauce, diced tomato, and broth. Stir and mix well, then simmer for 1-2 minutes.
Add the prawns, squid, and vegetables, and stir-fry until the seafood is cooked through and the vegetables are tender. Be sure to keep the heat high and stir constantly to prevent burning.
Assembling the Dish
Once the stir-fry is cooked, plate the noodles and top with the seafood and vegetable mixture. Garnish with chopped coriander and a squeeze of fresh lime juice for added flavour.
Serving Suggestions
Mie Goreng Seafood Singapore is a comforting and satisfying dish that can be enjoyed for lunch or dinner. It's a popular dish in hawker centres, restaurants, and even sold by street vendors by the roadside. Serve with a side of prawn crackers or a fried egg on top for an extra touch. Enjoy!
Frequently Asked Questions
What ingredients are needed for a classic Singaporean seafood mee goreng?
To make a classic Singaporean seafood mee goreng, you will need fresh seafood such as prawns, squid, and fish cake, yellow noodles, vegetables like cabbage and beansprouts, eggs, tomato sauce, and spices such as sambal and kicap manis. You can also add other ingredients like tofu, chicken, or beef to suit your taste.
How can I incorporate chicken into a seafood mee goreng recipe?
If you want to add chicken to your seafood mee goreng recipe, you can use boneless chicken breast or thigh, cut into small pieces. Marinate the chicken in spices like turmeric, coriander, and cumin before stir-frying it with the seafood and noodles.
Could you suggest the best places to find seafood mee goreng in Singapore?
There are many places in Singapore where you can find delicious seafood mee goreng. Some popular hawker centres that serve this dish include Maxwell Food Centre, Old Airport Road Food Centre, and Tiong Bahru Market. You can also find seafood mee goreng at Malay and Indian Muslim food stalls or restaurants.
What are some tips for enhancing the flavour of my mee goreng dish?
To enhance the flavour of your mee goreng dish, you can add more spices like garlic, ginger, and chilli, or use a combination of sauces like oyster sauce, soy sauce, and fish sauce. You can also garnish the dish with fresh coriander, lime wedges, and fried shallots for added flavour and texture.
What distinguishes mee goreng from nasi goreng?
Mee goreng and nasi goreng are both popular fried noodle dishes in Southeast Asia, but they differ in their main ingredient. Mee goreng is made with yellow noodles, while nasi goreng is made with fried rice. Mee goreng also has a spicier and tangier flavour compared to nasi goreng.
How does Singaporean mee goreng differ from Malaysian versions?
Singaporean and Malaysian mee goreng are similar in terms of ingredients and cooking method, but they differ in their seasoning and flavour. Singaporean mee goreng is typically spicier and sweeter, while Malaysian mee goreng has a stronger savoury flavour due to the use of belacan (shrimp paste) and tamarind.