caramel soy sauce Archives - Just Julie https://www.julieolive.co.uk/tag/caramel-soy-sauce/ A Malaysian lost in Britain Mon, 07 Nov 2022 14:22:22 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0 134825744 Mamak style Mee Goreng (Fry Egg Noodles) https://www.julieolive.co.uk/2019/01/24/mamak-style-mee-goreng-fry-egg-noodles/ https://www.julieolive.co.uk/2019/01/24/mamak-style-mee-goreng-fry-egg-noodles/#respond Thu, 24 Jan 2019 15:26:12 +0000 https://www.julieolive.co.uk/?p=773 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 …

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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.

Just rinse the noodles with COLD water. When I see a good date I always grabbed a couple of packets.
See all the noodles are in strands

7/11/2022 – Today hubby requested for only toufo and potatoes.
Print

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

Please fell free to add or not some of the ingredients. I do not use sugar in mine and I prefer mine err to the sour side. It is up to you to taste and season. To me as long as your sauce contains chillies sauce, tomato sauce, dark and light soy sauce, turmeric, curry powder and the sour lime juice it is mamak mee goreng.
29/9/2020 – mamak mee goreng
29/9/2020 – mamak mee goreng
29/9/2020 – mamak mee goreng
29/9/2020 – mamak mee goreng
29/9/2020 – mamak mee goreng
29/9/2020 – mamak mee goreng
29/9/2020 – mamak mee goreng
29/9/2020 – mamak mee goreng

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]]> https://www.julieolive.co.uk/2019/01/24/mamak-style-mee-goreng-fry-egg-noodles/feed/ 0 773 Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) https://www.julieolive.co.uk/2019/01/09/braised-pork-rice-bowl-lu-rou-fan-%e6%bb%b7%e8%82%89%e9%a5%ad/ https://www.julieolive.co.uk/2019/01/09/braised-pork-rice-bowl-lu-rou-fan-%e6%bb%b7%e8%82%89%e9%a5%ad/#comments Wed, 09 Jan 2019 21:00:24 +0000 https://www.julieolive.co.uk/?p=913 Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) my way  Recently in the cooking group I am in many mummies and daddies were cooking pork belly until I can’t stand it anymore. Got to eat Chinese/Asian for the Christmas month of December of British meals is getting too much. I don’t think I want …

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Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) my way 

Recently in the cooking group I am in many mummies and daddies were cooking pork belly until I can’t stand it anymore. Got to eat Chinese/Asian for the Christmas month of December of British meals is getting too much. I don’t think I want to see another sausage or bacon strip for at least a month!

This is my take on Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

The most important different way in which I cook my Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) is that I like to fry my pork belly skin first. This gives the skin an extra ummmph. The skin also absorb more taste from your stewing ingredients.

Print

Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

Ingredients

  • 1 kg Pork Belly skin on
  • Shallots
  • Garlic
  • Ginger
  • Bay leaves
  • Cloves
  • Sezhuan peppercorns
  • Cinnamon
  • Dried chillies
  • Star Anise

Seasoning

  • 1 heap tbsp Rock Sugar
  • 3 tbsp Caramel soy sauce
  • 3 tbsp Light soy sauce
  • 1 cup Shaoxing wine
  • 2 cups Chicken stock
  • 8 – 10 Mushrooms (soaked)

Thickening

  • Corn starch and water

Boiled Eggs

  • 4/6 Hard boiled eggs

Instructions

  • Pan seared the skin side until a bit brown. Removed and then sliced into chunky pieces.
  • In the pan add the sugar and the cubed pork belly. Give a good toss until light brown. Then add in the shallots and ginger.
  • If there’s too much oil remove the oil. Add in your bay leaf, cloves, Sezhuan peppercorns, Cinnamon, Dried chillies and Star Anise.
  • Add the mushrooms and all the seasonings plus wine and water. Cover and let everything simmer on low heat for an hour. 
  • Add in your boiled eggs and if you prefer your sauce a bit thicker then add in a mixture of corn starch and water blend.
  • Taste and season with salt, pepper and soy sauce. Taste. Taste. Taste.

Notes

TIP – I like to pan seared my pork skin before cooking. This gives the skin and extra nicer taste. the Q Q chewy taste.
TIP – I prefer to use chicken stock instead of water for my stewing but you can use water.
TIP – The amount of liquid you add in to the stew and the time depends on the cut size of your pork and also the heat.
  • I bought 4 fat strips of pork belly. fry on the skin side.
  • Like so
  • Then cut and place everything back into wok.
  • The ingredients
  • Remove the oil if too much.
  • Updated 3rd November 2019
  • Updated 5/8/2012 using ribs in
  • Frying the skin before braising
  • Ah just fit
  • Done

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