Mee Calong

Mi calong is always a choice whenever I want to eat soup with noodles. It is called mi calong because of the fish ball that you make to eat with the noodles. I don't know the origin of the recipe but it's famous in the East Coast of Malaysia. In fact, if you were to go to Kuantan, the area in Beserah is the place/location where you can get the 'original' mi calong- so called. I learned this recipe from my late mother. She was from Terengganu. And in the state, it's a quite popular dish for breakfast or afternoon tea (Malaysians like to eat. I guess mi calong is perfect for any time). The ingredients for mi calong are:

Ingredients A

1. 1 packet of Long Fong mi (or called as mi batang/ mi lidi)

Ingredients B

Ingredients to make fish balls

1. 1/2 kg of tamban fish (family of sardin). You can have a kilo if you want [no harm ;-) ]

Ingredients C

These ingredients are used to make the gravy: 

1. 3 cups of water (depending on how much you want the soup)

2. 2 onions

3. 1 garlic 

4. 1 tsp of pepper 

5. a little bit of oil to saute ingredients 2 to 4

6. Chinese mustard as much as you like (you can also have other vege. you like- perhaps cabbage)

Procedure to prepare the gravy:

1. Heat the oil

2. Saute onions, garlic and pepper

3. Few second then, pour the water (once you can smell the aroma of garlic, onion and pepper being sauted)

5. Add the Chinse mustard

6. Cook for about 10 minutes then switch off the stove

Procedure for serving:

1. Put the mee calong in a plate

2. Add in the gravy