I have been hankering for chicken wings for the past month. I have eaten twice outside but they left me wanting.

I did not want the fried ones thickly coated with batter nor do I want the Korean type smothered with sickly sweet sticky sauce. I didn’t feel like the KFC spicy ones either as they seems to make me very thirsty.

Bought a packet of chicken wings yesterday for only 2.70 (pounds) and decided to make my own. However I am torn between roast or fried as I recently bought the smallest deep fat fryer of 1.5L oil only. There is a special reason for buying it. Watch this space!

So I decided to split my chicken wings 50/50 and cook them roast and fried. The roasted wings have an extra touch of maple syrup and the fried ones are just dusted with tapioca and baking powder just before frying.

TIP – I dropped a handful of king prawns into my zip-lock bag, utilizing the marinate already in there and re-dusted with some tapioca flour before deep frying them lastly.

Stir fry rice vermicelli with dried shrimps. My comfort food. While away for the last 3 weeks this is the dish I wanted to eat most. A simple rice vermicelli stir fry.

Woke up early today and could not get back to sleep. So I was already frying this at 7am this morning.

Luckily my hubby is one that is happy to eat this for breakfast, lunch and dinner. He’s extremely good when it come to food. Every so often I asked him if he is just eating to please me and his answer is always ‘not at all’

He eats with such total enjoyment and gusto that I just have to believe him. In fact a friend’s husband, also an Englishman recently commented that if he had not met and seen my hubby eats he would never have believed it, if told an Englishman loves Asian food so much and can eat so spicy. My friend and her husband visited for a weekend and we ate at mine and at restaurants too.

TIP – Do not add water to your noodles as there will be liquid from your fresh vegetables and beansprouts. I hate soggy noodles.

TIP – Only soak the noodles in hot water quick, do not boil them if frying. Again I hate soggy noodles.

TIP – If you like to eat the bottom burnt bit turn your fire to high for a couple of minute at the very end with a a few drop of oil to the side all round the wok. This will give you the happy crispy bottom. These are the cook’s perk!

TIP – If you have pork lard use it!

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.