Malaysian Food – Cook Malaysian Dishes now!|Food from Malaysia

Ingredients :

13 oz Tofu, dried — sliced
9 oz Chinese dried wheat noodles
13 oz Firm tofu — cubed 1/2″
3 tbs Chinese semsaem oil
3 tbs Fresh ginger — minced
1/2 tsp Yellow asafoetida powder*
1 bn Choy sum**, leaves and stalk – chopped in 1″ sections
3 tbs Soy sauce
2 tbs Plain sambal oelek***
3 tbs Fresh lemon juice
2 cup Mung bean shoots

Method :

* Soak dried tofu slices in hot water for 15 minutes. When softened, cut into 1″ squares, drain, and pat dry. Cook the wheat noodles in boiling water until al dente, a little firm. Drain, rinse under cold water, and drain again.
* Heat oil in wok over high heat, and deep-fry the tofu cubes until golden brown.
* Remove from pan and drain. Next deep-fry the squares of dried tofu until golden brown and slightly blistered; remove and drain. Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute. Add the asafoeitda and choy sum and stir fry until soft. Add the soy sauce, sambal oelek, lemon juice, tofu noodles. Stir fry for another 2 minutes or until the noodles are hot. Serve immediately.
* To make your own, pound together 2 red hot chilies and 1/2 tsp salt, making 2 tsp.