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	<id>https://recipes.barber-family.id.au/index.php?action=history&amp;feed=atom&amp;title=Mee_Goreng</id>
	<title>Mee Goreng - Revision history</title>
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	<updated>2026-04-07T00:32:57Z</updated>
	<subtitle>Revision history for this page on the wiki</subtitle>
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	<entry>
		<id>https://recipes.barber-family.id.au/index.php?title=Mee_Goreng&amp;diff=812&amp;oldid=prev</id>
		<title>Frank: Created page with &quot;== Ingredients ==  === Sauce (A) === * 23g (1.5 tbsp) kicap manis (sweet soy sauce) * 20g (4 tsp) dark soy sauce * 10g (2 tsp) fish sauce * 60g (4 tbsp) ketchup * 1 teaspoon s...&quot;</title>
		<link rel="alternate" type="text/html" href="https://recipes.barber-family.id.au/index.php?title=Mee_Goreng&amp;diff=812&amp;oldid=prev"/>
		<updated>2025-08-11T02:22:08Z</updated>

		<summary type="html">&lt;p&gt;Created page with &amp;quot;== Ingredients ==  === Sauce (A) === * 23g (1.5 tbsp) kicap manis (sweet soy sauce) * 20g (4 tsp) dark soy sauce * 10g (2 tsp) fish sauce * 60g (4 tbsp) ketchup * 1 teaspoon s...&amp;quot;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;== Ingredients ==&lt;br /&gt;
&lt;br /&gt;
=== Sauce (A) ===&lt;br /&gt;
* 23g (1.5 tbsp) kicap manis (sweet soy sauce)&lt;br /&gt;
* 20g (4 tsp) dark soy sauce&lt;br /&gt;
* 10g (2 tsp) fish sauce&lt;br /&gt;
* 60g (4 tbsp) ketchup&lt;br /&gt;
* 1 teaspoon sambal oelek&lt;br /&gt;
* 1/2 teaspoon ground pepper&lt;br /&gt;
* 8g (1 tbsp) Malaysian curry powder&lt;br /&gt;
* 30ml (2 tbsp) water&lt;br /&gt;
&lt;br /&gt;
&amp;#039;&amp;#039;Note: substitute kicap manis with equal parts soy sauce and coconut sugar if you don&amp;#039;t have any. 1 teaspoon of normal curry powder can be used instead of Malaysian curry powder.&amp;#039;&amp;#039;&lt;br /&gt;
&lt;br /&gt;
=== Others (B) ===&lt;br /&gt;
* 450g yellow noodles&lt;br /&gt;
* 3 tbsp cooking oil&lt;br /&gt;
* 3 cloves garlic, coarsely chopped&lt;br /&gt;
* 1 small onion (70g), thinly sliced&lt;br /&gt;
* 100g cabbage, thinly sliced&lt;br /&gt;
* 150g firm tofu&lt;br /&gt;
* 1/2 tomato (50g), diced&lt;br /&gt;
* 1 small potato (70g), diced and boiled until soft&lt;br /&gt;
* 150g bok choy&lt;br /&gt;
&lt;br /&gt;
== Method ==&lt;br /&gt;
* Blanch the mee in boiling water for fifteen seconds. Drain and set aside.&lt;br /&gt;
* Combine all the ingredients in Sauce (A).&lt;br /&gt;
* Heat some cooking oil in the wok. Saute the onion and garlic until aromatic.&lt;br /&gt;
* Stir-fry the cabbage with some oil. Add some water if it is too dry.&lt;br /&gt;
* When the vegetables turn soft, add the tofu, tomatoes, potatoes, and the sauce (A). Finally, add the bok choy.&lt;br /&gt;
* Add the yellow noodles, combine with all the ingredients in the wok. Add some water if it is too thick.&lt;br /&gt;
* Turn up the heat to medium/high, stir-fry for a minute.&lt;br /&gt;
&lt;br /&gt;
== Source ==&lt;br /&gt;
https://tasteasianfood.com/wp-json/mv-create/v1/creations/152/print&lt;br /&gt;
&lt;br /&gt;
[[Category:Recipes]]&lt;br /&gt;
[[Category:Malaysian cuisine]]&lt;br /&gt;
[[Category:Noodles]]&lt;br /&gt;
[[Category:Stir-fry]]&lt;/div&gt;</summary>
		<author><name>Frank</name></author>
	</entry>
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