Yesterday, Satay owners Peter Ringold and Patrick McCredie spoke of the hunt for foreign ingredients. Today, the young owners share Satay’s recipe for mee goreng, a Malaysian fried noodle dish served at their restaurant. “People come to this restaurant because [the food here are] difficult foods to prep at home. In many South East Asian places, people specialize in these [dishes]. It’s a labor of love,” explained McCredie. To achieve the same mastery of their dishes, McCredie and Ringold made the same recipe over and over again for the first six to eight months. But, they say that the mee goreng is more accessible. “If you go to an Asian grocery store, you can pick up all of the ingredients,” said Ringold. “This is something that is easier to make at home.” So why not try? Mee Gorengserves 11 tsp minced shallots1 tsp minced garlic1 tsp minced ginger1 Cup rough chopped yu-choy2 tsp black bean sauce6 pieces of fried tofu1 squirt of dark or regular soy mix1/2 Cup of bean sproutquarter slice of lime3 tbsp canola oil 8 ounces of fresh yakisoba noodlessambal olek (chili paste) according to tasteDirections: Pre-heat the wok or skillet and add canola oil.Add shallots, garlic, ginger, and cook until fragrant.Separate the noodles and add to the wok.Add the black bean sauce.

Add the yu-choy, bean sprouts, and fried tofu.Add the dark or regular soy sauce mixtureAdd the Sambal Olek (chili paste) according to taste. Stir or flip the noodles quickly until the ingredients are well incorporated.Plate the noodles. Squeeze a quarter slice of lime onto the Mee Goreng and enjoy!