Day 2 – Mee Goreng ala Thai

2 Ramadhan 1439H. One of the many flexible dishes that one can varied by the choice of ingredients and aromatics. For this Mee Goreng recipe which uses our #ObuSegalaRempah is flavoured with prawn and squid. To make it Thai styled I used fish sauce as one of the seasoning and kaffir lime leaves for the aromna,

Day 2 - Mee Goreng ala Thai

Servings 20 pax


  • 2 kg Yellow noodle
  • 4 stems Chye Sim
  • 200 gm Beansprouts
  • 200 gm #IbuSegalaRempah
  • 200 gm Sliced squid
  • 3 pc Fish cake Sliced
  • 500 gm Shrimp Skin off, tail on and seasoned with a little salt
  • 1 large Onion sliced
  • 1 tbs Chopped Garlic
  • 4 pc Tomatoes Sliced
  • 1 pc Anchovy stock cube
  • 4 tbs Fish Sauce
  • 8 pcs Kaffir Lime leaves
  • 5 tbs Cooking Oil
  • Salt & Sugar to taste


  • Heat oil in a large wok. Fry the shrimp in small batches and set aside. Next fry the squid and set aside.
  • With remaining oil in the wok, add in the chopped garlic. Sauteed till fragrant then add in the sliced onion. Continue to saute until onion softens.
  • Add in the sliced fish cake and stir. Next add in the chye sim, tomatoes, #IbuSegalaRempah and Anchovy cube.
  • Tear the kaffir lime leaves and add in to the wok.
  • In a large basin give the yellow noodle a quick wash and add to the wok. Season with fish sauce and mix well. Add Salt and Sugar to taste.
  • Stir in the rest of the seafood.
  • Add the beansprouts. Give a couple of stir and turn off the heat. The Mee Goreng is ready to be served.


Served with calamansi (small lime) and garnished with parsley and fried shallots.
Tried this recipe?Let us know how it was!

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