Mamak basically means ‘uncle’ in the Tamil language. Dotted all over Malaysia are Indian stalls selling all sorts of Indian cuisines. Among the most favoured is Mamak mee goreng. It is a spicy, sour and pungent tasty noodle dish that really warms up the belly and so moorish. If you live in a foreign land like me and desperate for a good mamak style mee goreng sometimes, you just have to cook it yourself.
Mamak mee goreng is not something you can order from an Indian restaurant here in the UK. It is as I have discovered a fundamentally Malaysian Indian Muslim dish so there is no pork involve and mostly using seafood and potatoes plus firm tofu (beancurd). Hence most Indian restaurant do not know what I am talking about when I ask for Mamak Mee Goreng.
Mamak ‘style’ Mee Goreng for me because I am using a reduced carbohydrate noodles which when cooked spicy taste no different than the ordinary egg noodles and I do not have potatoes in my portion. I have also added spring onions cause I just love the taste.
Updated 29th September 2020 – Pics with potatoes (Yeah) – the REAL mamak mee goreng!
The taste with potatoes bits that stick to each strands of flavoured mee is so good.
However today’s I do not have beansprouts so I have to do without. I have also updated some new pics of the steps by steps.
Update with TIPs 7th November 2022
I like to use the egg noodles from Aldi. In UK there is not much choice. The ones from the Asian/Chinese shops are often too soft and I do not like to eat soggy lumpy sticky mess.
Mamak style Mee Goreng (Fry Egg Noodles)
Ingredients
Ingredients
- 2 tbsp oil
- 1 Onions sliced
- ½ tbsp Garlic minced
- 8 – 10 Prawns choice
- Squids choice
- Fish cakes choice
- 1 – 2 Boiled potatoes sliced
- 1 Firm tofu sliced
- 3 – 5 Red chillies chopped
- 200 g Noodles
- 3 Eggs one egg per portion
- 1 bowl Beansprouts choice
- 1 juice of lime or limau kastauri
- 1 bunch Spring onions cut
- salt and pepper to season
- sugar optional
Sauce Ingredients mix in a bowl
- 1 tbsp Tomato sauce
- 1 tbsp Chilli sauce
- ½ tbsp Caramel soy sauce
- ½ tbsp Light soy sauce
- ½ tsp Turmeric
- ½ tsp Curry powder
Topping
- Crispy shallots (optional)
- Ground peanuts (optional)
- Lime or Calamansi
Instructions
- In a hot smoking wok, heat in 2 tablespoon of oil. Then fry your garlic and onions, your first 2 ingredients.
- Next add in the rest of the 5 ingredients and give everything a good stir before adding the noodles and sauces. OR you can fry the noodles first (you need to be fast so as not to break your noodles if you do this way)
- Make a space in the middle or side of your noodles and add in the beaten eggs. Give everything a good turn of the spatula to mix.
- If too dry add a touch of water. In the last minute stir in your beansprouts just before serving if using.
- Sprinkle with ground peanuts (optional), crispy shallots, fresh coriander and limes if desire. I do prefer mine a tad more sour.
Notes
