Mee Goreng Mamak

A classic Malaysian street food - stir-fried yellow noodles with a spicy, tangy sauce.

Ingredients

• 50g peanuts
• 15g chilli peppers (dried)
• 10g shrimps (dried)
• 5 1/2 tbsp oil
• 10g chana dhal
• 1/2 tbsp tamarind paste
• 750 ml water
• 250g potatoes
• 2 red onions
• 4 garlic cloves
• 30g white cabbage
• 30g choi sam/chinese flowering cabbage
• 1 tofu (firm and deep fried)
• 1 tbsp dark soy sauce
• 4 portions yellow noodles
• 2 eggs
• Lime slices, for garnish
• Green chilies, sliced, for garnish

Directions

1. Heat oil in a pan at medium heat. Then, add peanuts, dried chilies, dried shrimps and dhal. Fry the aromatics until fragrant. Remove from pan and leave aside.

2. Blend fried ingredients with tamarind paste and water until fine. Then, saute the blended ingredients in oil heated over low heat. Continue cooking until the oil separates from the paste and turns a darker shade.

3. Skin and cut potatoes into small chunks and boil them in a pot of water until knife-tender. Once ready, remove them from the pot and leave aside. Discard water.

4. Slice onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam). Prepare prawn fritters and cut them. Boil noodles to soften them if bought dried. Also mix black soy sauce with water.

5. To fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste. Saute until fragrant. Optionally, add prawns.

6. Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Saute for another 30 seconds.

7. Add noodles to the wok. Add 3 tablespoons of dark soy sauce mixture. Mix evenly for the next 1 minute. Then, move the noodles to the side of the wok. Stir in an egg. Garnish with a slice of lime and slices of green chilies.

8. To cook another plate of noodles, repeat from step 5 onwards.