MEE GORENG MAMAK / SPICY FRIED-NOODLES


MEE GORENG MAMAK
    
     Malaysia is a haven for food and there is no shortage of spicy fried noodle varieties. Quite a number of versions, wet, dry, spicy, saucy Noodles or locally called Mee recipes are prevalent throughout Malaysia and in its neighbouring countries. 
     The first time I tasted it was from our nearby Pasar Malam (Night Market). Since then, I have tasted more than a dozen different versions of Mee Goreng(Stir-fried Noodles), but MEE GORENG MAMAK, the Indian-inspired stir-fried noodle dish caught my tongue instantly.  But I have never tasted this version in India. 'Mee' means 'Noodles' and 'Goreng' means 'Stir-Fried' in Malay.  This is a version mostly cooked by Indian Muslims in Malaysia and Indonesia.    
     This is one of the easiest Mee Goreng Mamak recipes with the taste much closer to the food stalls. But I feel there is no standard taste for this recipe. Every restaurant or food stall will have some uniqueness in the condiments they use and with the ingredients they add. This is absolutely a noodle dish with flexibilities.  This Mee Goreng Mamak/spicy fried noodles is a perfect mixture of salt, spice and sauces, tossed with cabbage, bean sprouts, chicken pieces, sawi (mustard greens) and egg.  What I love the most is the garnish, fried onions and peanuts with a drizzle of calamansi over it.  It enhances the taste of the dish instantly.     
     Initially, I was quite doubtful whether I could cook the same way as in restaurants.  But after some time I thought why not give a try. But it took few attempts for me cook Mee Goreng Mamak in a perfect way.  I have slightly tailored it to suit my family’s taste buds as usual without compromising to the authentic taste. 
Cuisine - South-East Asian
Course - Main
Spice Level - Moderate
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time -  20 - 30 Minutes 

INGREDIENTS :  

Yellow Noodles - 500 Gms
Chicken Breast Meat  -1/2 Cup
Eggs - 2 Nos.
Prawns -10 -12 Nos.
Fish Cakes / Soft Tofu - 100 Gms
Bean Sprouts - Handful
Cabbage -Few Shreds
Carrot - Few Shreds
Sawi (Mustard Greens) - Handful
Oil - 3 Tbspn
Salt - To Taste
Sugar - 1 Tspn

 

For Sambal Paste :

Dried Chillies - 8-10 Nos.
Toasted Belacan (shrimp paste) - 1/2 Tbsp
Shallots  - 6-8 Nos.
Garlic - 6-8 Cloves
Ginger - 1/2" Piece
 

For the Sauce Mix:

Tomato Ketchup - 3 Tbspns
Chilli Sauce - 2 Tbspns
Dark Soy Sauce/ABC Sauce - 1 Tbspn
Light Soy Sauce - 1 Tbspn
Turmeric Powder - 1/2 Tspn
Curry Powder - 1 Tspn (Optional)

For Garnishing:

Cucumber Slices 
Coriander Leaves /Spring Onions
Fried Onions
Dry Roasted Peanuts (ground)
Lime or Calamansi (Limau Nipis) 

 

METHOD :

  • De-seed the Dry Chillies and boil them in hot water for five minutes. Strain the water and remove any remaining seeds.
  • Dry toast the Dry Shrimp Paste (Belacan).
  • Dry roast the peanuts and grind them into a coarse powder.
  • Blend the Chillies, Shallots, Garlic, Ginger, toasted Belacan with some water to a smooth and thick paste.
  • Mix all the items under Sauce Mix and keep it aside.
  • Shred the Cabbage and cut it into thin strips.
  • Pee, wash and Cut the Carrots into thin strips. 
  • In the meantime, heat a small frying pan with oil and shallow fry the Fish Cakes/ Tofu.
  • Beat the eggs slightly with a pinch of salt and scramble it.
  • Shallow fry the Chicken pieces and Prawns with a pinch of salt until they are cooked.
  • If using Yellow Noodles, dip them in hot water for few minutes. Drain and discard the water.
  • Heat Oil in a wok and fry the Sambal with a dash of salt.  
  • Saute it until the oil separate from the mix and turns fragrant.
  • Once the sambal is cooked, add thin strips of Carrots, shallow fried Chicken Pieces and Prawns to it.
  • Pour in the Sauce Mix to the above and give a quick stir.
  • Top it up with the Noodles and gently mix all the ingredients until well combined.
  • Gently toss the ingredients in the wok and let the noodles cook on a high flame for a few minutes.
  • Finally, add shredded Cabbage, Sawi/Choy Sum, Bean Sprouts and mix well.
  • Add scrambled Egg to the above and give a quick stir.
  • Switch off the flame and serve Mee Goreng Mamak hot.
  • Garnish Mee Goreng Mamak with Cucumber Slices, Lime wedges and sliced Red Chillies.
  • Sprinkle crushed Peanuts and Fried Onions.
  • Serve Mee Goreng Mamak along with Tomato/Red Chilli Sauce.

 

NOTES :

  • Ensure sambal is not too watery.  If it is watery,  Mee Goreng can turn soggy.
  • Can add fried anchovies into the sambal and grind it coarsely.
  • I didn't add anchovies in this recipe.
  • Adjust the spiciness according to your preference.
  • De-seeding and discarding the water used to boil the chillies is to ensure that the dish is not very hot.  
  • If you prefer a bit of sweetness in Mee Goreng Mamak recipe, can add sugar.  
  • Adding  Sugar is purely optional
  • ABC Sauce and Red Chilli Sauce on its own give a bit of sweetness to the dish, so adjust accordingly.

 

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