Our Lovely ShiniesKitchen Logo 2020
  • Subashini Pallianysamy

Mamak Mee Goreng (fried noodles)

It will be a big surprise if anyone doesn’t know what is Mamak Mee Goreng in Malaysia. Even kids craves for this dish. Its not only famous among Malaysians, also Singaporeans.  ‘Mamak’ refers to Indian Muslims, whereby their grandparents started their business as hawkers.  Those days, they setup their mini kitchen in a cycle equipped with glass window displayed with ingredients such as rojak fritters, tauhu, noodles specifically which i able to recall now. They alerted their arrival with their ‘pon pon’ horn.  They use charcoal to heat the stove. It was one of the secret for authentic taste and aroma besides their secret ‘kuah’ .  Nowadays Mamak stalls transformed into Restoran Mamak with 24 hours services in various places in Malaysia.  Unfortunately  hardly get the authentic taste which im looking for.  There’s few techniques to get perfect Mamak Mee Goreng actually.  It was shared to me by my father. He was quiet close with Mamak hawkers when he worked in Singapore. Frankly my fathers fried noodles really tasty and all the members of family love it too.   Anyway i tried my level best to get the authentic taste in my recipe.  Almost…

What you need,

1 pkt Yellow noodle (preferably wash first before use)

2 cakes of Hard Tofu fried as a whole

1/2 cup Prawns

2 cake of fish cakes (sliced)

1/2 cup Chicken chopped into cubes

1 cup bean sprouts washed

1 Onion thinly sliced

2 cloves garlic crushed

1 nos green chili sliced

4 eggs

For Sambal Gravy:

1 cup Dry chillies

3 cloves of garlic peeled

3 shallots peeled

1 tbsp dried prawns (washed)

1 tbsp of cooking oil

2 tsp of sugar

1 tsp of salt

For Seasoning:

1 tbsp Dark caramel sauce

1 tbsp oyster sauce

2 tbsp chili sauce

1 tbsp white vinegar

1 tsp sugar

1 tsp salt

How to cook:

  1. Fry tofu and cut into cubes.

  2. Blend the sambal gravy ingredients in blender smoothly.

  3. Heat oil in wok. Transfer the blended sambal into the wok.

  4. Cook until the oil separates and floats on top.

  5. Remove from heat and keep aside.

  6. Heat another wok with 3 tbsp of oil.

  7. Add crushed garlic and stir until fragrant.

  8. Add slice onions and saute till transparent.

  9. Add chicken cubes. Stir for 5 minute in high heat.

  10. Add fish cakes, prawns and cook for 3 minutes.

  11. Add sambal gravy; continue to stir.

  12. Now can add bean sprouts, sliced green chili. Make sure  to drip all the water away after wash.

  13. Continue stirring to mix well in high heat.

  14. Add noodles and mix it properly.

  15. Add seasonings; mix well.  May add fried tofu at this stage.

  16. Lightly beat the eggs in a bowl

  17. Slow the fire. Make a well in the center, pour some oil and and the eggs to it.

  18. Cover and let it cooked for 2 minutes.

  19. Put high flame and mix well so that the noodle coated with eggs well.  Turn off heat once done.

  20. Serve hot with cucumber slices, chili sauce.

Have a nice day!

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfImageDisplayStyle = ‘right’;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function() {var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol) {js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’} pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();

Print Friendly and PDF

#Indian #Malaysianfavourites #Noodles