Mee goreng mamak — Malaysian stir-fried noodles in a savoury, tangy tamarind-chilli paste with tofu, potato, prawn fritters and egg. A bold, satisfying street-food classic.
- 50g Peanuts
- 15g Chilli
- 10g Prawns
- 5 tbs Oil
- 750 ml Water
- 1/2 tbs Tamarind Paste
- 250g Potatoes
- 2 Red Onions
- 4 Garlic Clove
- 30g Cabbage
- 30g Chinese Broccoli
- 1 Tofu
- 1 tbs Soy Sauce
- 4 Noodles
- 1 Egg
Video
Preparation
- Heat oil in a pan over medium heat, add the peanuts, dried chillies, dried shrimps and dhal, and fry until fragrant, then remove and set aside.
- Blend the fried ingredients with the tamarind paste and water until fine, then sauté the blended paste in oil over low heat until the oil separates and it darkens.
- Peel and cut the potatoes into small chunks and boil until knife-tender, then drain.
- Slice the onion and fried tofu, mince the garlic, and cut the cabbage and Chinese broccoli. Cut the prawn fritters, boil the noodles if dried, and mix the dark soy sauce with water.
- To fry one portion, heat oil and add a quarter of the garlic, onion and paste in order, sautéing until fragrant, and add prawns if using.
- Add a quarter of the tofu, boiled potatoes, cabbage, Chinese broccoli and prawn fritters and sauté for 30 seconds.
- Add the noodles and 3 tablespoons of the dark soy sauce mixture, mix evenly for a minute, then move the noodles to one side and stir in an egg. Garnish with lime and green chillies. Repeat for each portion.
