Mee goreng mamak
Hey there, ready to dive into the delicious world of Mee Goreng Mamak? Let's get cooking! First off, a little personal mishap I had while making this dish - once I accidentally mistook chili powder for paprika and ended up with an extra spicy version of Mee Goreng Mamak! Lesson learned: always double-check your spice jars, folks. Now, here's a unique tip for you: to add an extra crunch to your dish, try tossing in a handful of crispy fried shallots right before serving. Trust me, it's a game-changer! Alright, now onto the recipe. Heat up that oil and get those peanuts, chilies, prawns, and dhal sizzling away. Don't forget to blend in that tangy tamarind paste for that authentic flavor kick. And when you're sautéing the paste, make sure to keep stirring - nobody wants a burnt bottom, am I right? And while your potatoes are boiling away, take a moment to appreciate the amazing aroma wafting through your kitchen. That's the smell of a truly delicious meal in the making. Enjoy every moment of cooking this flavorful dish, and get ready to wow your taste buds with each spicy, tangy bite. Happy cooking, my friends!
Ingredients
- Peanuts50g
- Chilli15g
- Prawns10g
- Oil5 tbs
- Water750 ml
- Tamarind Paste1/2 tbs
- Potatoes250g
- Red Onions2
- Garlic Clove4
- Cabbage30g
- Chinese Broccoli30g
- Tofu1
- Soy Sauce1 tbs
- Noodles4
- Egg1
Nutrition
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, sauté 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. Sauté until fragrant. Optionally, add prawns.
- 6
Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Sauté 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. To cook another plate of noodles, repeat from step 5 onwards.
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