Monday, March 15, 2010
*Mamak is a colloquial reference to the Indian - Muslim community in Malaysia.Sitting at a mamak stall with your friends while ordering and re-ordering your favourite drink is a norm here in Malaysia. It's where the youth and young adults go to enjoy cheap fare and more importantly yak about their country.
I got this recipe from my most beloved Flavours of Malaysia recipe book from which I have also shared this yummy recipe and this semi yummy recipe.
Fried Mamak Mee or Mamak Mee Goreng
Serves: 2 -3 persons
3 Tbsp oil
1 Tbsp Cili Boh (or chilli paste) (Add an additional teaspoon if you like it xtra spicy)
4 cloves garlic, finely chopped or pounded
Combine the following in a bowl:
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp smooth peanut butter
1 Tbsp bottled chilli sauce
3 Tbsp bottled tomato sauce
1 tsp sugar
Dash of white pepper
3-4 Tbsp water
500g fresh yellow noodles, rinsed
2 peices firm beancurd, fried until golden brown and sliced thickly
1 medium potato, boiled, peeled and sliced
1 tomate, cut into wedges
1 cup beansprouts
What to do:
1) Heat the oil in a wok and fry the garlic and chilli boh until fragrant.
2) Add the seasoning sauce combined and fry for a few seconds before adding the noodles and beancurd.
3) Fry over high heat for 2-3 minutes, stirring to prevent noodles from sticking to the wok. Add some water if this happens.
4) Add the potato and tomato. Fry for a minute before adding the beansprouts. Fry for a few more seconds till dishing out.
Garnish with fried shallot crisps, sliced spring onions and sliced red chilli. Add a lime wedge to go with the dish.
Instead of frying the bean curd and yada yada, I just bought tofu puffs from my Pasar Segar (Fresh Market) and sliced in half.
Instead of potato, I used sliced fish cake.
I garnished with fried shallots, spring onions and lime.
Loosen the noodles when you're rinsing them before throwing into wok.
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