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Mee Goreng Mamak Recipe

Mee Goreng (additionally spell as mi goreng) is totally not quite the same as the Chinese noodles like Chow Mien, and the Malaysian Char Kuey Teow, because of various fixings and flavors.

New yellow noodles are the most well known decision, trailed by dried moment noodles. You can utilize Chinese egg noodles or rice noodles, yet it isn’t the way to cook mee goreng customarily.

Mee goreng has become inseparable from the Mamak shops and numerous Indian Muslim road merchants in light of the fact that each such restaurant will serve these noodles dish no matter what. It is a road food that all local people had attempted previously.

This recipe depends on how the Indian Muslims cooked in Malaysia. You will find other mee goreng recipes from various locales. They are utilizing a similar phrasing, and that implies broiled noodles.

The quality of mee goreng Mamak in Malaysia

Allow me to feature the uniqueness of these noodles. Tofu and potatoes are two essential elements for mee goreng. Ketchup is another high priority fixing. These noodles are zesty, with heaps of stew sauce and sautéed bean stew glue called sambal.

The café will cook it with curry and potatoes. Since we would rather not make a pot of curry simply for setting up the mee goreng, we will utilize curry powder in the recipe, and heat up certain potatoes independently. You ought to have the option to get the curry powder all things considered Asian supermarkets.

Most cafés serve it as a meatless dish, which is the standard approach to serving mee goreng. Be that as it may, you can change everything around by adding shrimps, squids, or meat to the recipe.

Planning mee goreng Mamak

1. Whiten the noodles with high temp water

The yellow noodles are ideal to whiten in steaming hot water for a couple of moments until it relaxes. When the noodles never again remain together, eliminate, channel, and put away. It is more straightforward to sear mee that don’t stay together. New egg noodles can be utilized as a substitute.

2. Set up the fixings

There are a couple of fundamental fixings in this mee goreng Mamak recipe:

Cabbage is an essential element for different seared noodles in various nations. It works in light of the fact that its crunchiness has a sharp difference with the delicate surface of the noodles. There is no special case for mee goreng.

It is ideal to cut the cabbage into dainty strips to abbreviate the cooking time.

Firm tofu is one more customary thing for mee goreng Mamak. Continuously pick the firm one as the delicate tofu can break into little pieces during pan-searing. Assuming you get the customary tofu, I recommend you rotisserie (or sautéed for the less sleek rendition) until it firms up prior to adding it to the noodles.

You can add different wellsprings of protein to the mee. Shrimps, squids, and chicken meat are normal. I add a chicken meat to this recipe, yet kindly exclude it for a vegan dinner.

Cucur udang (prawn squanders) is one more famous element for mee goreng Mamak. The cook will cut a couple of prawn squanders into more modest pieces and broil them along with the mee. Again we are not running an eatery at home so we will exclude it in this mee goreng recipe.Potato is one more fundamental element for mee Mamak. In the café setting, the cook will take the potato from the pot of curry. We will reenact a similar technique by heating up some potato wedges ahead of time.

3. Set up the sauce

There is a major contrast between the flavors utilized for mee goreng versus Chinese, Vietnamese, and Japanese noodles. Kecap Manis (sweet soy sauce) is the expected fixing. It tastes really remarkable and can’t substitute with different kinds of soy sauce. In the event that you don’t have it, you can substitute it with a mix of light soy sauce, dull soy sauce, and some sugar.

Ketchup (pureed tomatoes) ought not be subbed by utilizing tomato glue or new tomato, or it will end up tasting more like bolognese.

Stew sauce is an unquestionable necessity for the customary recipe, yet I comprehend that not every person can take fiery food. Thusly, you need to change the degree of hotness yourself. Local people would like to make it significantly spicier by adding sambal oelek (the nearby sauteed bean stew glue) and slashed elevated chilies to the mee goreng.

Other flavoring things are more normal among various Asian foods. Clam sauce isn’t the ordinary flavoring, however I incorporate a modest quantity for additional character.

When you measure all the flavoring fixings in a bowl, add a water to weaken it so it is simpler to fill the wok while pan-searing. You can add every one of the fixings independently, yet premixed the flavoring can stay away from any exclusion or twofold in the sum coincidentally as there are very numerous things on the

4. Sear the mee-a couple of pointers before you start

Whenever you have arranged the sauce and every one of the fixings, you can get it onto the feasting table in five minutes or less. That is the reason I like pan fried food since it’s the speediest strategy to cook anything.

1. Get a decent wok. The eggs will quite often stick onto the surface, so ensure you utilize a very much prepared huge wok. You may likewise need to utilize an enormous non-stick container or a huge skillet as it doesn’t need incredibly high intensity like other Chinese pan fried food dishes.

2. Cut the stem of the choy total into one cm area. Pan sear along with the cabbage strips briefly prior to adding the verdant piece of the choy aggregate. The stem takes more time to cook until it turns delicate. In the event that you don’t have the choy aggregate, substitute it with bok choy, however the taste will as of now not be genuine.

3. Indian Muslims can take hot food. It is the standard to add stew boh (nearby bean stew glue), sambal (sauté bean stew, garlic, and onion glue), and bird’ s-eye stew into the recipe. Since not every person can endure the degree of zestiness of the first recipe, I have excluded this multitude of things, with just the packaged stew sauce in the recipe. This packaged bean stew sauce isn’t savagely hot and is crucial for keep it near the genuine flavor.

4. Always add the egg last, rather than garnish the mee with a seared egg or an omelet scramble it into little pieces. The eggs ought to be almost cooked prior to collapsing into the noodles. It will cover the noodles to some extent, and consolidate with the sauce while cooking. I like the somewhat wet mee goreng with eggs, which is called mee goreng basah in Malay. That is genuinely the Malaysian style mee goreng you will expect at the nearby stores.

5. Squeeze a new lime juice to the mee just prior to effectively adding one more element of flavor to the mee. (Discretionary)

6. The grouping of adding the fixings isn’t basic, aside from the vegetables should be first, and the eggs are in every case last. The more urgent issue is to equally consolidate the sauce with the noodles. Add some water assuming the sauce is excessively dry to mix well with the noodles. The result ought to be marginally wet, not so dry as most Chinese sautéed food noodles.

7. The noodles and the eggs will quite often adhere to the wok effectively, particularly over high intensity. Utilize medium-high intensity to sauté the noodles. The flavor is the aftereffect of the blend of flavors and fixings. Since it isn’t really subject to high intensity, the idea of wok-hei is assuming an optional part in mee goreng Mamak.


Sauce (A)

•             23g (1.5 tbsp) kicap manis (sweet soy sauce)

•             20g (4 tsp) dull soy sauce

•             10g (2 tsp) shellfish sauce

•             60g (4 tbsp) ketchup

•             75g (5 tbsp) stew sauce

•             1/2 tsp ground white pepper

•             8g (1tbsp) Malaysian curry powder

•             30ml (2 tbsp) water

Others (B)

•             450g yellow noodles

•             3 tbsp cooking oil

•             3 cloves garlic, coarsely hacked

•             1 little onion (70g), daintily cut

•             75g chicken bosom meat, cut into slight cuts

•             150g choy aggregate

•             100g cabbage, meagerly cut

•             150g firm tofu

•             1/2 tomato (50g), diced

•             1 little potato (70g), diced and bubbled until delicate

•             Sambal and elevated stew (to change zestiness)

•             3 eggs

•             1/2 teaspoon salt

•             One lime for juice and adornment


1. Blanch the mee in bubbling water for fifteen seconds. Channel and put away.

2. Combine every one of the fixings in (A).

3. Heat some cooking oil in the wok. Saute the onion and garlic until sweet-smelling.

4. Add the chicken bread meat and season with salt. Broil until it is cooked and marginally brown.

5. Stir-fry the choy aggregate and cabbage with a few oil and season with salt. Add some water assuming it is excessively dry.

6. When the vegetables turn delicate, return the chicken meat to the wok. Then, at that point, add the tofu, tomatoes, potatoes, and the sauce (A).

7. Add the yellow noodles, consolidate with every one of the fixings in the wok. Add some water assuming it is excessively thick.

8. Turn up the intensity to medium/high, pan sear briefly.

9. Reduce the intensity to low. Then, at that point, push the noodles aside of the wok. Add an additional oil to the wok and break the egg on it.

10. Spread out the egg with the spatula and gradually crease into the noodles. It will be tacky, so consistent blending and flipping are fundamental. Eliminate and presented with a wedge of lime.


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