After last week's little hint about what we had in store this week, I am so pleased to have a guest post and amazing recipe from Yen for you today. I've got my recipe appearing on Goodyfoodies today too so if you want to see which British dish I gave an international WORLDFOODS twist to, pop over and take a peek. But without further ado, over to Yen...
Hi everyone, my name is Yen (aka Baby Sumo) and I am happy to be guest posting on Rebecca's blog today as part of the WORLDFOODS International Fusion Recipe Swap Challenge.
But before we begin, a bit about myself. I blog at Goodyfoodies, sharing my dining experiences, travel adventures, as well as tried and tested recipes with my readers. Other than my blog, you can also find me on Twitter, Facebook and Instagram for daily updates.
nasi lemak, a fragrant rice dish with a variety of condiments.
I love cooking for my family and have been using WORLDFOODS products for over a year now as it is convenient and easy to use. For my guest post, I would like to showcase mee goreng, a Malay-style stir-fried noodle dish.
For this challenge, we have to incorporate WORLDFOODS sauces into a favorite or typical dish from our country and I have chosen the "WORLDFOODS Indonesian Fried Rice 'Nasi Goreng' Paste". Having used this paste before to make fried rice, I was confident that it would taste good in this mee goreng recipe.
Mee goreng is commonly served with a fried egg, or you can also have it with some spicy egg sambal. We love mee goreng so much that we wouldn't mind having this for breakfast, lunch or dinner. :)
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12 minutes
300g yellow noodles
2 heaped tbsp WORLDFOODS Indonesian Fried Rice 'Nasi Goreng' Paste
2 cloves garlic, finely chopped
2 tbsp cooking oil
2 fish cakes
80g chicken breast, sliced
3 stalks choy sum
1 cabbage leaf
1 tsp dark soy sauce
1 tsp light soy sauce
1 tsp cili giling (chilli paste) (optional)
1. In a large saucepan or wok over medium high heat, add the oil and garlic, and cook for 1 1/2 minutes, until fragrant and lightly browned.
2. Add chicken and cook for 2-3 minutes, then add the WORLDFOODS paste and fry for a further 1 minute, until fragrant. If adding chilli paste, you can add it at the same time as the WORLDFOODS paste. Add the fish cakes and cook for another minute.
3. Add the noodles, and toss until evenly coated with the sauce. Add the choy sum greens, cabbage and prawns, and season with dark and light soy sauce. Cook for another 2-3 minutes, until greens, prawns and noodles are cooked through.
4. Serve immediately with some sambal on the side or topped with a fried egg.
Note: You can substitute the yellow noodles with spaghetti. Cook the spaghetti until al dente, then add in as you would if using yellow noodles.
WORLDFOODS sauces are available worldwide, with a different selection available in each country. To find out the selection of sauces available in your country along with stockist details please visit: http://www.worldfoods.com.my/wf/where_to_buy/index.php
Here's what WORLDFOODS have to say:
WORLDFOODS is a range of ready-made sauces that are 100% fresh, natural and authentic, with no unnecessary additives and no GM (genetic modified) ingredients. WORLDFOODS sauces combine quality ingredients to help you create your favourite Asian dishes at home, quickly and easily. Each bottle of sauce is designed with convenience in mind so you can enjoy the wonderful flavours of authentic Asian food without having to make everything from scratch. You can rest in the knowledge that we have done the groundwork, gathering oriental herbs and spices and authentic ingredients and preparing them for you. With WORLDFOODS sauces, you can be sure that you are getting only the very best for your health. Every bottle is made with the freshest and highest quality ingredients. All our sauces are 100% natural, which makes us the ideal choice if you are health-conscious and a gourmet at heart. Vegetarians, vegans and coeliacs will be pleased to know that our products are specially made to meet your needs too.
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That recipe looks amazing Yen. We are going to give it a try ourselves. Thank you so much for your guestpost.