Scribd
Upload
45 views2 pages

Mamak Mee Goreng

This document provides a recipe for Mamak Mee Goreng, a Malaysian fried noodle dish. It includes a list of ingredients for the noodles, meat, vegetables and a sambal paste made from dried chilies, tomatoes, shallots, garlic, ginger and belacan shrimp paste. The instructions explain how to cook the sambal paste for 30 minutes, then add boiled noodles and fried ingredients like fish cake, chicken and tofu. The noodles are cooked through for 10 more minutes before serving topped with spinach and optional tomato sauce, with green shallots and chili padi on the side.

Uploaded by

hailz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
45 views2 pages

Mamak Mee Goreng

This document provides a recipe for Mamak Mee Goreng, a Malaysian fried noodle dish. It includes a list of ingredients for the noodles, meat, vegetables and a sambal paste made from dried chilies, tomatoes, shallots, garlic, ginger and belacan shrimp paste. The instructions explain how to cook the sambal paste for 30 minutes, then add boiled noodles and fried ingredients like fish cake, chicken and tofu. The noodles are cooked through for 10 more minutes before serving topped with spinach and optional tomato sauce, with green shallots and chili padi on the side.

Uploaded by

hailz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Mamak Mee Goreng

Ingredients:

 Canola Cooking Oil - 1/3 cup


 Yellow Hokkien Noodles - 2kg
 Fish Cake - 200g sliced thinly into rectangular pieces
 Chicken Breast Fillet - 100g diced into bite sizes
 English Spinach - 2 cups (Feel free to substitute the spinach with cabbage, lettuce or
salad mix)
 Soft Tofu - 100g cubed
 Eggs - 4 beaten well
 Salt - To taste
 Soy Sauce - To taste
 Tomato Sauce - To taste * Optional

For Sambal Paste

 Dried Chillies - 30 cut into halves and deseeded


 Tomatoes - 5 medium sized quartered
 Toasted Belacan (shrimp paste) - 1/2 tbsp
 Fried Anchovies - 1 handful
 Shallots (Small red onions) - 15 cut into halves
 Peeled Garlic - 12 cloves
 Ginger - 3cm knob

Instructions:

1. Boil the dry chillies in hot water for five minutes or till you see the chillies appearing al
dente. Strain the water and remove any remaining seeds. Otherwise you will feel your
stomach burning when eating the noodles.
2. Using a blender, blend the chillies, tomatoes, onions, garlic, ginger, belacan with ½ a cup
of water first. Add more water if you find it difficult to blend. However, this amount
should suffice.
3. Once the paste is very smooth and thick (be careful because we do not want a runny
sambal), add the fried anchovies. Just one or two quick blends making sure the
coarseness of the anchovies is retained.
4. Switch your stove on and get your wok ready. Add 1/3 cup of oil. Once oil is heated, add
in the sambal, salt according to taste and on a medium fire cook the sambal covered for
approximately 30 minutes. Cooking time varies depending on individual’s stove. My
sambal usually finishes cooking in 20 minutes. You know your sambal is cooked when
the oil separates and floats on top of the chilli paste.
5. While the sambal is cooking, heat a small frying pan with oil and fry the fish cake, tofu,
chicken and eggs each separately and keep them aside to be added later.
6.  Once sambal is cooked, add the noodles making sure they are well mixed with the
sambal and on a slow fire, cover the wok and let the noodles cook through. The noodles
will expand during the cooking process. This should take about 10 minutes.
7. Finally, add all the fried ingredients and the spinach and mix through.
8. Taste for salt. If you feel it is not enough, add soy sauce accordingly. I usually add it in
because I feel it gives a richer taste to the mee goreng.
9.  If you like your mee goreng to be a tad sweet, you may add tomato sauce.
10. Voila mee goreng ready to be eaten. Garnish it with green shallots, lime wedges and
sliced red chillies with tomato sauce on the side.

Chili Padi
Ingredients:

1. Small green chilies


2. Soy sauce

Chop up desired amount of chilies and put them in a small plastic container. Fill with soy sauce.

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy