SPICY STEVE'S SINGAPOREAN MEE GORENG This is a classic dish of Malaysia and Singapore and although its origins are distinctly Indian, it has evolved with the influences of other cultures as well. Many variations exist however, this recipe is quite faithful to the typical dish you would taste prepared by an Indian Mamak in the Hawker Stalls of Singapore. Ingredients: 1 lb fresh yellow 'mee' noodles 2 cups bean sprouts 4 puffed tofu, cut into strips 2 to 4 pips garlic pips, finely chopped 1 medium red or brown onion, chopped and diced 1 medium sized tomato, quartered ½ lb ground beef or mutton (lamb) marinated in 1 Tbsp of Curry Powder 1 tbsp dark soy sauce 1 tbsp light soy sauce ½ tbsp or more, chilli flakes 2 tbsp Ketchup (or 1 tbsp Tomato Paste) 1 egg, beaten 1 medium potato, boiled and diced 2 stalks green onions, or ½ cup chopped Chinese chives - a dash of fresh lime juice (optional) - vegetable oil for cooking - salt & fresh ground black pepper to taste Method: 1. Heat wok and add approx. 2 tbsp oil and add onion, followed by garlic. 2. Stir fry until onion is golden and then add ground meat. 3. Stir fry until beef is browned, then add ketchup, soy sauces and chilli. 4. Add puffed tofu, stir fry for a moment, clear space in the middle of the wok and add beaten egg, slowly fold into mixture. 5. Add noodles, tomato, potato, green onions or chives and mix well. Add salt & pepper to taste. 6. Optional: add a squeeze of fresh lime or lemon juice.