Mee Goreng Mamak

Mee Goreng Mamak or translated Fried Noodle Mamak style is originated from the indian muslim community. It is a famous hawker food in Malaysia. The dish comes in many version. If one takes a visit to a restaurant, you will be served with a rich mee goreng mamak with prawns, squids, fish cakes, beancurd fried, tomatoes, eggs and spices. In a hawker stall, commonly it contains, potatoes, tomatoes, prawn fritters, tauhu/beancurd fried , mustard green and beansprout. The dish looks brownish or reddish. It all depends on the chili spice and amount of soy sauce used.




(serve 1 person)

150gm yellow noodle
50gm beansprout
30gm mustard green
10 slices of fish cakes
6-7 fresh prawns
1/2 a beancurd (fried and cut small)
some prawn fritters (see recipe below)
some tomatoes, cut  small ( I used cherry tomatoes, therefore halved it)
1 egg
salt and sugar to taste

Chili Paste (ground into a paste)
2 tbsp chili boh/chili paste (soak 8-10 dried red chilies in hot water for 20mins and then drain)
2 shallots
3 nips garlic
1/4 in shrimp paste (optional)

Prawn fritters
2 tbsp plain flour
1 tbsp rice flour
1/4 tsp turmeric powder
3 prawns cut small
2 tbsp chopped chives
salt to taste

Sauces
1/2 tbsp dark soy sauce
1 tbsp light sauce sauce
2 tbsp tomato sauce

Garnishing
halved calamansi limes
slices of red chillies
shallot crisps
julienned cucumber


Prepare Chilli paste: Heat 1/2 cup oil, and saute the chili paste until oil floats in low heat. Dish out and keep aside. Use as needed. You can keep the remaining chili paste in the fridge and use when needed.

For Fritters: Mix all the ingredients with some water. The mixture should be slightly thick in a dropping consistency. I got 5 fritters out of the batter. Deep fry until golden brown.Dish out and cut in half. I used 3 fritters only for this recipe.

Method:


Heat oil, saute chili paste, then add in prawns and fish cakes. Once the prawns are cooked, add in the sauces and stir further. You can add in the stems of the mustard green earlier as it takes time to cook.Add in sugar and salt after mixing in the noodles. Stir to combine all the ingredients. At this stage, if the dish is too dried, you can sprinkle a bit of water.Then mix in mustard greens and beansprout. Stir further. Push aside the noodles to one side of the wok, break the egg on the empty portion of the wok. If too dried, you can add a few drops of oil on the egg. Stir the egg slightly and place all the noodles covering the egg. leave for a few seconds. (You can check the clip below for better understanding). Then stir all the ingredients. Finally, add in the prawn fritters,tomatoes and fried beancurd. Stir to combine for a few seconds. Close fire and dish out. Garnish with slices of red chilies, julienned cucumber, shallot crisps and calamansi lime.