A stir-fried noodle dish famous in Malaysia, Mee Goreng Mamak is a delicious plate of dry noodles that is sweet and spicy with a hint of nuttiness. The key to this dish lies in the paste –a concoction of sauces mixed with peanuts, dried chillies, dried prawns, dhal and red onion.
RECIPE – FRIED NOODLE MAMAK STYLE
2 1/2 tablespoons cooking oil
2 cloves garlic, minced
1 potato, boiled, peeled, and sliced
4 squid, cleaned and cut into rings
1 Package of MEE SANGGUL IMAN
Paste MDEE Mee Goreng Mamak
2 large eggs
1 cup bean sprouts, rinsed and drained
lettuce leaves, sliced, for garnishing
1 lime, cut into wedges
2 tablespoons soy sauce
2 tablespoons dark soy sauce or sweet soy sauce
3 tablespoons tomato ketchup
HOW TO PREPARE FRIED NOODLES
C.ombine all the ingredients in Chili Paste and blend well using a food processor.
2. Heat a wok and add “tumis” or stir fry the Chili Paste until the oil separates from the chilli. Set aside
3. In a small bowl, combine all the ingredients of the Sauce together. Set aside
4. Heat up a wok on high heat and add 2 tablespoons of cooking oil. Add the garlic, 3 tablespoons of Chili Paste, potatoes, bean curd and squid. Stir fry until fragrant. Add the yellow noodles and the Sauce and continue stirring. Push the noodles to the side of the wok.
5. Add the remaining 1/2 tablespoon of cooking oil and crack the eggs on top of the oil. Scramble the eggs and mix in with the noodles. Add the bean sprouts and quick stir for about 1 minute.
6. Dish out and garnish with sliced lettuce leaves and lime wedges. Squeeze some lime juice all over the noodles before serving
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