Mee Goreng Mamak (Mamak-Style Fried Noodles)

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            MEE GORENG MAMAK  (MAMAK-STYLE FRIED NOODLES)




"Mee Goreng Mamak" means stir frying in malay language. It is a special stir-fried noodle dish sold at Mamak eateries in Malaysia. It's is spicy, savory, sweet and tangy with a hint of nuttiness. A street food that hardly any locals had never tried before. Any street food, of course, comfort food!

The main ingredients are yellow noodles, tomatoes and eggs. Other ingredients may include prawn fritters (a popular ingredient), boiled potatoes chunk, squid, chicken, prawns, fried tofu and vegetables. When made at home, Mee Goreng Mamak usually consist whatever at hand. Though there's no exact rules about  what goes in, the combination I have used in this recipe is pretty common. Feel free to switch around the protein and vegetables.

The key to the dish lies in the paste  - a concoution of sauces and a combination of several ingredients. Makes this dish authentic and incredibly delicious.

Let's get cooking!


INGREDIENTS

- 500g fresh yellow noodle ( blanch in hot water for a few seconds)

- 2 pieces firm tofu (beancurd) pan fried and cut into pieces.

- 8 prawns (shelled and deveined)

- 2 eggs

- 1 cup bean sprouts

- 150g choy sum ( mustard leaves) cut into 4cm lenght)

- 4 clove garlic ( pound into paste)

- 1 tbsp dried prawns ( pound)

- 1 tomato ( cut into slices) 

- 1 big onion ( thinly slice)

- 1 green chili (slice)

- 2 tbsp home made dried red chili paste (adjust accordingly to your heat preference) 
( You can find dried chili paste recipe in my blog)

- 2 tbsp pounded peanuts

- 1 tbsp meat curry powder

- 3 tbsp dark soy sauce (Malaysian kicap pekat) ( which is neither salty nor sweet but very thick)

- 2 tbsp tomato sauce/ketchup

- 2 tbsp white vinegar

- few calamansi lime 

- salt to taste





METHOD

- Loosen up the noodles and blench in boiling water for a few seconds. Set aside

- In a wok, pan fried tofu until golden brown. Slice and set aside





- In the same wok. Add extra oil and saute onions, garlic paste, dried prawns paste and  green chilies until aromatic.

- add dried red chilli paste, meat curry powder and pounded peanuts.  Reduse the heat to medium low, cook for 5 minutes or until oil seperates from the paste. Stir occasionally.





- Add prawns, choy sum,  tomatoes , tomato sauce, dark soy sauce and salt.  Add water if 
paste is too dry.





- Stir in yellow noodles. Mix evenly, then move the noodles to the side of the wok. Add 1 tbsp of oil and crack the eggs on top of the oil. The eggs should be nearly cook before folding into the noodles.




- Add fried tofu pieces, bean sprout and vinegar. Continue stiring and flipping until sauce, noodles and other ingrediants are evenly mixed. Give a taste, add salt if necessary.

- Dish out. Squeeze some fresh calamansi lime juice to the noodles right before serving to add another dimension of flavour to this amazing dish. Don't forget to serve some extra calamansi lime on the side.




- Enjoy!


 Follow my Instagram @_casualcook_ for more recipes. Don't forget to tag me in your wonderful creation.



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