No. 29 - Back with a Brunei Bang!

I’m back with Brunei bang as I am sure the anticipation has been killing you!

I’m going to try really hard to get a good few countries Culinised over the next few weeks. Still being on B is depressing. However now that I’m settled into the new flat and college, I should to have more time to get a few more in. Yeah right.

Things are just about to kick off in college so I better Culinise my ass off before I fall into the dark abyss that is my architecture thesis. Alas, don’t worry, I am as determined as ever to culinise the world, one country at a time and one letter at a time. Slow but steady wins the race. Neither the cooking, nor indeed the eating is what is time consuming - it’s all this blogging. But then again, cooking my way around the world and not photographing the dishes seems wrong, like going on holidays and not taking a camera.

Mee Goreng (Spicy “Fried” Noodles)

This is a supposedly a dry noodle recipe although mine didn’t turn out that way because, like most of my cooking endeavors, I didn’t follow the recipe. This is usually because I either a) I don’t like something, b) like something else better, c) just plain can’t afford it d) cut it out for ease. This means that it usually turns out to be, not the same but similar to the original - and in my opinion, often better. I don’t have a wok because I don’t have gas and it turns out in this instance that a wok cannot or rather, should not be substituted with a heavy pot.  This of course I knew already. The pot didn’t cook the chicken fast enough and everything kept sticking etc. so I had to keep adding water. Not exactly a stir-fry master class this, is it?  Still though it was a satisfactory Sunday night dinner – good, sticky, spicy, sweet Chinese, he hem, Brunei.

Serves 2 with leftovers

200g noodles (or what ever your equilivent of two servings is.)

3 tbsp sweet chili sauce

1 tbsp dark soy sauce


3 tbsp oyster sauce


3 tbsp tomato ketchup

tabasco, to taste


2 tbsp oil

2 eggs


5 cloves of garlic, minced

1 handful of bean sprouts

1 handful cabbage, shredded

1 carrot, sliced finely

2 chicken breasts, cut into bite sized pieces

3 scallions, sliced


Note: This method is not what I did, it’s what I should have done.

Cook your noodles in plenty of salted boiling water until just under done. Rinse with cold water to stop them cooking and cool them down.

In a bowl combine your sweet chili sauce, soy sauce, oyster sauce, tabasco and tomato ketchup.

In a wok, add the oil, garlic and chicken and fry until cooked. Then crack in your two eggs and lightly scramble until just set. Then add the noodles, bean sprouts, cabbage, carrots and continue to stir-fry for a few minutes. You may need to add a little water. When everything is cooked stir in the chili sauce. Serve in bowls with the sliced shallots to garnish.