Mee goreng mamak

Seafood · Malaysian classic.

Ingredients

• 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

Method

1. Heat the pan — Heat oil in a pan at medium heat. Then, add peanuts, dried chilies, dried shrimps and dhal.
2. Fry — Fry the aromatics until fragrant. Remove from pan and leave aside.
3. Blend — Blend fried ingredients with tamarind paste and water until fine.
4. Heat the pan — Then, sauté the blended ingredients in oil heated over low heat.
5. Continue cooking — Continue cooking until the oil separates from the paste and turns a darker shade.
6. Bring to a boil — Skin and cut potatoes into small chunks and boil them in a pot of water until knife-tender.
7. Continue cooking — Once ready, remove them from the pot and leave aside.
8. Continue cooking — Discard water. Slice onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam).
9. Bring to a boil — Prepare prawn fritters and cut them. Boil noodles to soften them if bought dried.
10. Fry — Also mix black soy sauce with water. To fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste.
11. Add ingredients — Sauté until fragrant. Optionally, add prawns.
12. Bring to a boil — Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters.

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