MAH MEE

Submitted by: Bill Engelbach/New South Wales, Australia (1998)



PREPARATION TIME:
30 minutes

BAKING TIME:
45 minutes - can be prepared the day before except the eggs and noodles.

INGREDIENTS:
3-4 cloves garlic
1 pound lean pork, chopped in 1/2 inch cubes or thin slices 2 inches long
6 slices leg ham
1/2 pound prawns - canned or frozen may be used
Bunch of spinach or silber beets
1 medium onion or handful of chopped shallots
1 pound packet of finest egg noodles, that is the smallest diameter
Soy sauce
1/2 handful of chopped mint
4 eggs
few drops of chili sauce if desired

DIRECTIONS:
Heat electric fry pan on high, just cover base with vegetable oil.
Add finely chopped or crushed garlic, chopped pork and ham, onion/shallots.
Stir regulary until almost cooked, adding soy sauce to taste.
Add prawns and chopped spinach - this looks like alot but it will cook down.
Turn heat to simmer. Put lid on and simmer 30 minutes, checking occasionally.
This can now be left until the next day.

Next Day:
Reheat the mixture.
Boil water and cook egg noodles.
Place egg noodles on flat platter and cover with meat mixture.
Place in medium heat oven to keep hot.
Beat 2 eggs and make flat omlette in approximately 8 inch pan - twice.
Slice omlettes into 1/4 by 2 inch strips and place on top of meat mixture.

SERVE WITH: soy sauce with a little chili sauce, crispy bread rolls and side salad.

MEMORIES/STORIES ASSOCIATED WITH THIS RECIPE:
This is a dish I enjoyed at some friends place while working as a pilot with Malayan Airlines during the 1950's. They gave me the recipe to bring back to Australia, and we have often used it since then. Enjoy!!

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