Mee Hoon Goreng/Rice Vermicelli Stir Fry ( Indo-Chinese Style)

Mee Hoon Goreng/Rice Vermicelli Stir Fry ( Indo-Chinese Style)

Here we go again, showing off beautiful, mouthwatering dishes as millions around the world set off with the Bahai Fast today, March 1st.


My blog has no recipes related to Malaysia. Yeah been living in Malaysia for almost 9 years I do make recipes that has its roots from there. I make them on a weekly basis. Yet not even one has gotten its way in the blog. Those are Maggi Mee Goreng, Nasi Lemak, Nasi Goreng, Nasi Minyak,  ……. the list goes on. “Mee” in Malay Language is “Noodles” and “Mee Hoon” is nothing but “Rice Vermicelli”. I learnt to cook this in Malaysia. There is also a type of fresh noodles which is sold in the markets and shops that is yellow and thicker in size, it is fresh and soft unlike the dried noodles. Another one is a fresh rice noodles called Kway Teow, it is more flatter and broader than the dried rice noodles. But it is very soft when cooked.


Many might be thinking what am I talking about here, it all sounds new to many am…

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