Mauritius Fried Meefoon (Rice Vermicelli)

Fried Meefoon (Rice Vermicelli), a popular takeouts in restaurants and always cooked when expecting families & friends. I am fond of Meefoon because it is a light meal and always tender. 

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Servings: 4-5

Ingredients:

  • 2 packet Meefoon (Rice Vermicelli)
  • 500g boneless chicken breasts, cut into small pieces and marinated with garlic paste and soy sauce.
  • 4 carrots, finely grated
  • 200g of cabbage, shredded
  • 4 pak choy, shredded
  • 1 can of corns
  • 4 eggs, beaten with a pinch of yellow food colouring, salt and pepper
  • 1 packet of shitake mushrooms, soaked overnight or 4 hours before cooking and cut into slices
  • 1 packet black cloud ear Mushrooms (optional), soaked in water overnight or 4 hours prior to cooking preparations
  • 2 tbsp of dark soy sauce
  • 1 tbsp of fish sauce (optional)
  • 2 tbsp of oyster sauce 
  • 1 tsp of honey
  • 1 tsp of garlic paste
  • 1/2 tsp of ginger paste
  • Sesame oil
  • Salt and pepper

Preparations:
1. Soak the meefoon into water for 30minutes. 
2. Heat the wok with 4 tbsp sesame oil on medium heat. Add the chicken pieces into the wok until chicken is cooked and lightly browned. Reserve in a bowl. Into the same wok, add the beaten egg for another 2 minutes. Reserve and cut into strips.
3. Fry the mushrooms, cabbage, carrots and corns for 3-4 minutes. Reserve. 
4. Into a bowl, combine all the sauces, honey, ginger and garlic paste. Throw the meefoon into the wok, add the sauces gently until everything is well combined for 2 minutes. 
5. Add the chicken pieces, mushrooms, cabbage and carrots into the meefoon. Stir well and allow to cook for 10 minutes. Pour the pak choy and mix together for another 2minutes.
6. Garnish on top with eggs. Serve with garlic sauce and chilli paste. 

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Mauritius Fried Noodles (Mine Frite)

Fried Noodles – Mine Frite – Mine Frire (In Mauritius Creole) – Chow Mein is popular in the Mauritius cuisines, especially on a Saturday or Sunday and also a famous takeouts in restaurants. It’s best to use fresh noodles from the market “bazaar” to make a delicious Fried Noodles. Some people even opt for egg noodles from the supermarket instead of fresh noodles. I prefer the taste and fragance of fresh noodles being cooked, fresh noodles are made with flour, vegetable and sesame oil, salt and pepper. 

Fried noodles can be made with chicken, prawns, lamb and beef. The fragance of delicious fried noodles can be perceived in the streets of cities and at the beach, from the food hawker stalls.

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Servings: 4-5

Ingredients:

  • 1kg of Fresh Noodles (from the market “bazaar”)
  • 500g boneless chicken breasts, cut into small pieces and marinated with garlic paste and soy sauce.
  • 4 carrots, finely sliced into strips
  • 200g of cabbage, shredded
  • 50g bean sprouts
  • 4 pak choy, shredded
  • 4 eggs, beaten with a pinch of yellow food colouring, salt and pepper
  • 2 cans mushrooms, sliced
  • 2 tbsp of dark soy sauce
  • 1 tbsp of fish sauce (optional)
  • 2 tbsp of oyster sauce 
  • 1 tbsp of honey
  • 1 tsp of garlic paste
  • 1/2 tsp of ginger paste
  • Sesame oil
  • Salt and pepper

Preparations:

1. Untangle the noodles, season them with salt and pepper and leave to rest.

2. Heat the wok with 4 tbsp sesame oil on medium heat. Add the chicken pieces into the wok until chicken is cooked and lightly browned. Reserve in a bowl. Into the same wok, add the beaten egg for another 2 minutes. Reserve and cut into strips.

3. Fry the mushrooms,cabbage and carrots for 3-4 minutes. Reserve. Add the bean sprouts and stir for 1-2 minutes.

4. Into a bowl, combine all the sauces, honey, ginger and garlic paste. Throw the noodles into the wok, add the sauces gently until everything is well combined for 2 minutes.

5. Add the chicken pieces, mushrooms, cabbage, carrots and bean sprouts into the noodles. Stir well. Pour the pak choy and mix together for another 2minutes. Add the chives and stove off.

6. Garnish on top with eggs. Serve with garlic sauce and chilli paste. 

Special Holiday season: Baked Prawns and Cheesy Pasta

Pasta pasta… who does not love pasta… we all do if we know how to cook different dishes with Pasta. Not many ingredients are required but if you cook pasta, you can’t just eat it without cheese. Pasta and cheese they are the ideal couple 🙂 haha….. I love baked pasta filled with a seafood blend, creamy sauce, cheese and the smell of freshly sprinkled herbs. A COMPLETE MEAL!!!!! 

I serve mine with some homemade green chillies & garlic and lemon paste. Give yours a try, it is such an easy recipe. After the Noodles, I call the Pasta a second reason to eat with a fork at home because in our little island Mauritius most of the people eat with a spoon. Hahahahahaha 

NOTE: I have not added salt in this recipe because the cheese already contains much of it and while you boil or cook your prawns and mushrooms just add your desired amount of salt. 

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Servings: 4-5 
Ingredients:

  • 1 packet of Pasta, cooked
  • 500g of Prawns, without shells and cooked
  • Mushrooms, finely chopped and cooked
  • Beans, cooked
  • 1/2 cup of Cheddar cheese, grated
  • 1/2 cup of Mozarella cheese, grated
  • 1/4 cup of Parmeasan cheese, grated
  • 1 cup of fresh cooking cream (I use Elle & Vire brand)
  • 2 tbsp of Tomato puree
  • 1 tsp of  Garlic paste
  • 1 tsp of Paprika powder
  • Coriander and Parsley leaves, finely chopped

Preparations:

1. In a baking tray, mix the tomato puree together with the cooked pasta, prawns, mushrooms and beans. Set aside. Meanwhile preheat your oven to 180 C. 

2. In a pan, pour the fresh cooking cream , together with the papripa powder and garlic paste and simmer for 5minutes on low heat. Stove off and add the parmeasan. Mix well so that the cheese incorporates with the sauce. Cover the lid so that the cheese melts. 

3. Pour the creamy sauce onto the pasta and combine together. Sprinkle on top with cheddar and mozarella cheese and pepper. Bake for 5-8 minutes.

4. Garnish with finely chopped coriander and parsley leaves. 

Bouillon Chinoise Meefoon (Chinese Soup with rice vermicelli)

Cooler days call for warming soup and with this winter, we need a soup packed with great ingredients and flavors.  In Mauritius, Chinese soups are often accompanied with plenty of ingredients, now I know there are various types of chinese soups.

This recipe is simply my version of cooking a fabulous bowl of Mauritius Chinese Soup with rice vermicelli (Meefoon). I know chinese soups often involve Chicken carcass but I have chosen to skip that part, but you can substitute with chicken stock as well.  When I head into any Chinese restaurants, the soup is a must as a starter, filled in a small bowl. At home and in many other Mauritius cuisines, this recipe has a great accompaniment and that amazing accompaniment is Mauritius Tomato and Chilli Chutney “Chatini Pomme d’amour“. Pour 2 to 3 spoons of that chutney into the Chinese Soup and the taste goes beyond heaven 🙂

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Servings: 10

Ingredients:

  • 1 packet of Meefoon (Rice Vermicelli), soaked in water for 30 minutes
  • 2 large steamed Teokon/Tofu, cut into pieces of cubes.
  • 15-20 pieces of Fish balls, soaked in water 30 minutes prior to cooking preparations
  • 2 bunch of bredes Tompouce (Pak-Choy leaves and stem), washed and soaked into water
  • 2 small can of Corn (425 grams), cut into your desired shapes
  • 10 pieces of whole chinese black Mushrooms Shiitake, soaked in water overnight and cut into slices
  • 15 pieces of black cloud ear Mushrooms (optional), soaked in water overnight or 4 hours prior to cooking preparations
  • 4 eggs
  • 8 garlic cloves, grated
  • 2 tbsp of oyster sauce
  • 2 tbsp of fish sauce
  • 1  tbsp of mushrooms flavoured soy sauce
  • 1 tsp of soy sauce
  • 2 Maggi cubes
  • 3 litres of water (Optional – you can also use Chicken Stock instead of water)
  • 2 tbsp of vegetable oil (Quantity based as per your preferences)
  • Salt and pepper

Preparations:

1. In a small bowl, mix all the sauces with 5cl of water and 1 tsp of grated garlic. Allow to rest.

2. Preheat a bottomed pot with vegetable oil and add 1 tsp of grated garlic on medium heat. Once the garlic starts sizzling, add the black mushrooms siitake and mix well for 2 minutes simply to add flavor to the mushrooms.

3. After 2 minutes, remove the mushrooms and add the remaining grated garlic, 3 litres of water or (chicken stock if you are not using water) alongside the soaked meefoon (rice vermicelli) and black cloud ear mushrooms. Pour the mixed sauces and cook for 5 minutes, lid half covered.

4. Add the fish balls and corns. Cook for another 3 minutes.

5. The bredes tompouce (pak-choy leaves and stem) and steamed Teokon/Tofu pieces go into the pot 2 minutes before the soup is fully cooked. Season with salt and pepper (quantity based as per your preferences). Stove off and crack-open each eggs one by one into the hot water soup then cover the lid.