When I was young, a long, long time ago my mother used to cook this dish for us five siblings. Sometimes she cooks with prawns and sometimes with lobsters. Growing up in Kuching, Sarawak these used to be very fresh from a friend of my father’s. We all loved this sauce a lot although our lips would be stinging right after. We still eat it with that ‘sishhhh sishhhh sisshhhh’ sound and drown our pain with cold iced drinks. Blissful days.

This is often not only from the chilli sauce but rather from the ginger as well. Mother used lots of ginger. I still remember her telling me, ‘it is only easy to cook just 3 equal types of your favourite plum, tomato and chilli sauce’. I could not recollect where and whence she told me and neither could she now but when my mother said in her ‘that’ tone starting with “It is only easy……” one had better remember and not ask again – kekekekekekeke

Today I am starting to clear my freezer. There is a special box of seafood incoming next week and I need some freezer space for some very sexy Spanish’s Iberico Pork.

I decided to cook my crab claws my mother’s way. I do not cook this often for as I aged I find this dish a tad on the sweet side even though I have lessened the use of plum sauce, which I find to be too sweet.

Anyway this is a guide and this sauce is really easy and nice to make if you have to feed a family. With the amount of ginger it goes well with any seafood, prawns, fish, squids etc.

Have a go and adjust the taste to suit you and your family’s taste.

Note – I used Lingham’s chilli sauce with garlic. The plum sauce was a generic Thai brand and Heinz tomato sauce in equal portions.

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.