When I go to mamak shop, their fried noodles is a must-have for me. From the time I knew about the existence of this noodle, it has always been my top 5 must eat in a mamak shop.
When the noodle is served, squeeze some lime juice all over the freshly fried noodles and with a fork, give it a rough stir so that the lime juice can climb all over the noodles. As you stir, you will salivate. That is perfectly normal because the smell from the lime mixing with the smell of the slightly spicy fried noodles is too inviting.
The noodles’ taste are complex. Every bite until the last bite is inviting and you wish it never ends. It is spicy, sour and sweet. The texture of the noodle must be soft. We don’t do firm with mee goreng mamak. We do it soft and just take a few chews before it gets down the throat.
The noodles are coated with peanut dried shrimp chilli paste. It is spicy and it burns my tongue and throat a little. Take a big bite. Sometimes you got to do that. It is very pleasurable and satisfying. Makes you think it is good to be in this world, it is good to be able to gulp a big mouthful of fried noodles. You can try doing with your favorite comfort food. Such as a big gulp of cheesy fries. Trust me, it is A bliss!
This recipe took me sometime to find. I have tried some recipes from some websites but none of them produce the taste that I wanted. I found this page by accident and when I started trying this, I am still not convinced with the taste. But when I tried the first bite, I almost cried. THIS IS the taste I am going after, mee goreng mamak by the mamak in mamak shop.
I am just thinking, sometimes when I have the luxury to have this anytime I want back at home, I didn’t pay attention to how it’s made. When I am now far away from home and missing this type of dish and tried making it, it ended up with disappointment because I just can’t get the taste I wanted and it is frustrating. That’s why the first familiar bite has got me tearing. The key ingredients to the mee mamak goreng is peanuts and dried shrimps. Surprise? I am when I first looked at the ingredient list. Trust me, when you make this, dearly Malaysians, you will find home.
Fried Noodles – Malaysian Mamak Style “Mee Goreng Mamak” (serves 2 person)
Adapted from mamak’s site
- 50g of crushed peanuts
- 15g of red dried chillies, remove seeds and soak in hot water for 30 minutes (seeds removed to reduce spiciness)
- 10g of dried shrimps
- A pinch of dal/yellow split peas (about 1g)
- ½ cup of water
- 1 tablespoon of tamarind water – combine 5 cents coin sized tamarind pulp and 1 tablespoon of water
- 2 teaspoon of brown sugar
- 1 ½ teaspoon of salt
- ¼ cup of oil
*Note: if you want your noodles to be more spicy, add some bird eye chili when you are frying noodles later. That’s how the mamak doing it when you order extra spicy from them.
- 3-4 handful of yellow noodles, blanch with hot water until slightly soft
- ½ tablespoon of oil
- A handful of choy sum
- A handful of bean sprouts
- 5 pieces of fried tofu, sliced
- 4 cloves of garlic, finely chopped
- 1 shallot, thinly sliced
- 3 eggs (because I like more eggs)
- 1 tablespoon of dark soy sauce
- 1 teaspoon of salt, adjust according to your taste
- Garnish: Chopped coriander leaves, sliced chilli and lime slices
*Note: My pan is small and I divided the portion into half and fry.
- Combine peanuts, dried chillies, dried shrimps and dal in a blender. Add in water and blend into paste.
- In a small pot, heat up with medium heat, pour in the oil. Cook the chilli paste until it becomes darker in color and red oil starts to form on the surface of the chilli paste. Takes about 30 minutes.
- Add in tamarind water, sugar and season with salt. Adjust accordingly. The paste will be ready for frying the noodles.
- Let’s start frying noodles. Heat up your pan with high heat then pour in the oil. Put in onion and garlic, give it a quick stir. Smell the good fragrance of onion and garlic. YUM!
- Add in choy sum, bean sprouts and fried tofu. Stir fry for about 20 seconds until the vegetables turns slightly soft.
- Add in noodles and the chilli paste. Stir fry for about 10 seconds. Add in dark soy sauce. Make some space to fry the eggs. Add in the eggs and cover the eggs with the noodles. Adjust taste with salt.
- Garnish with coriander leaves, sliced chilli and lime slices. Good to serve.