After spending the last two days setting up my self-hosted blog, changing my themes and improving the overall quality of my blog I can finally see the finish line in the nearish distance. I am not quite done yet, but the changes which are still to come will be small and not really worth mentioning.
So here’s what I’ve done so far:
As you can see the site layout is completely different. One of reasons I decided to self host my blog is so I would have more freedom in designing and maintaining it. The pages are almost all the same but the color scheme I chose is more my personal taste than the previous flower patterned background I had.
I have also included my own Recipage. As we speak it is still empty but I’m hoping to fill it up with my creations in the future. On several other blogs I had already seen how good the system is of posting and sharing recipes through Recipage and when Emily recently shared her motivation behind creating the recipe platform I thought it would be a good idea to get my own page as well.
Also new and important for those who have already been following my blog through email subscription, if you would like to continue to get updates about new blog post please fill out the email subscription form on the right sidebar.
That’s it for the blog updates now on to the food!
Today’s recipe is Mie Goreng, another Indonesian creation and as the name already reveals it is quite similar to Nasi Goreng. Instead of using rice, Mie Goreng calls for noodles (=mie). Goreng simply means fried.
Mie Goreng is actually similar to a Stir-Fry. It includes lots of vegetables and chicken, tofu or even prawns. We included chicken and rounded everything off with prawns.
makes 3 portions
You will need:
- 250g of Chinese egg noodles, cooked and drained
- 2 tbsp. coconut (or olive oil)
- 2-3 cloves or garlic, crushed
- 200g of chicken or tofu, diced
- 1 medium Chinese cabbage, shredded
- 2 carrots, peeled and grated
- 2 handful of bean sprouts
- Frozen wok/ stir fry vegetables
- 1 packet of Mie Goreng or Nasi Goreng Paste
- Heat up the oil in a large wok. Add the crushed garlic and stir. Then add the chicken or tofu. If you are also adding prawns you can stir them in nowl. Stirring continuously wait for about 5 minutes to let the flavors come together and to let the chicken, tofu or prawns brown a little.
- Then add the vegetables. If you are using frozen vegetables stir those in first. After about 5-7 minutes add in the rest of the vegetables and mix well.
- After another 5 minutes or so add the cooked noodles and stir well so the vegetables mix in with the egg noodles. Add the Mie Goreng paste and if necessary add a little salt. (Due to the fact that the paste is naturally quite salty and spicy I did not add any additional seasonings).
- Serve immediately!