take-u-away

Ok, firstly, the egg shouldnt be like dat, i’m quite good with frying egg ok. Just that the wok i used is already a bit cannot make it with all the scratchings, which result in the stickyness of the egg to the wok.

This is my first attempt to cook maggie mee goreng, and first failure ok. Don’t believe can see this -> http://takeuaway.wordpress.com/2007/02/07/dennis-fried-noodles/. I tried the same old way too many times le, so want to try something different.

Ingredients: garlic, onion, potato, luncheon meat, tomato, ketchup and a pinch of salt.

I think i shouldn’t put in the garlic first, it got “chau ta” v fast. I previously thought it would turn golden brown and stay there :p

Then i add the potatos (with skin) into the wok. I tried to remove the skin with my dining knife, but as you might have guessed, it doesn’t work out well. So with the thought that potato wedges also comes with skin, i decided not to try peeling the potato anymore. I added more oil so that it would be more cooked with it’s thickness. Hmm….. too oily i think

Then when the potatoes turned golden brown, i added the other ingredients to fry. After which is the noodles. I only have ketchup to season the noodles. Found it too bland, and added a pinch of salt.

Result:

Noodles still too bland, tomato doesn’t go well with the ketchup, taste horrible. Garlic is totally black. Only the luncheon meat is edible.

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