Hi Everyone, Once you try this recipe, there is no turning back. Sis is confident 😁. Always soak your mee hoon in luke warm water, not hot water. If you soak in hot water, your mee hoon will turn soggy and become idiyappam goreng or uppuma. I love my mee hoon long, and I will never cut it eventhough its easier to stir when you cut it while kinderan, no dont do tht, but if you like tht way, than its fine. Selamat mencuba 🤗🤗🤗 Mee Hoon Goreng By Sheena Ingredients :- Half packet mee hoon (soaked in luke warm water) 1 onion 5 cloves garlic Handful dried shrimp (soaked in water and pounded) 2 tbs dried chili paste 1 tbs dark soya sauce 1 tbs light soya sauce 1 tbs chicken stock powder Handful mustard leaves Handful tauge Fish cake/fisb ball(as much preferred) 2 eggs beaten (pinch of salt added) 1 red chili Some chinese parsley (daun sup) Method :- 1. In a pan/wok heat up oil, and in eggs and fry till its done. Set aside 2. Add in more oil into same pan, add in garlic and onion 3. Saute well. Add in dried shrimp 4. Mix well and add in dried chili paste 5. Saute well and let oil split 6. Add in chicken stock powder and give it a stir 7. Add in fish cake, mix well 8. Next, add dark soya sauce and light soya sauce. 9. Give it a stir, add in mustard lef and mee hoon. Add some water only if needed, just few spoons, nt more than that 10. Add salt if needed (most you dont have to) 11. Mix well and till all comes together 12. Add in tauge, fried egg and red chili. 13. Mix all together and finally sprinkle dau n sup and we are done. 14. Off the heat and ready to serve. #Foodie #foodstagram #foodblogger #sheenarecipes #sheenascookingpassion #instafood #instareels #MalaysianFood #instablogger #reelsofinstagram #foodreels #cookingislove #homecooked #instablogger #malaysianblogger - @sheenacookingpassion