top of page

Mamak Mee Goreng

Preparation

20 minutes

Cooking

10 minutes

Servings

2

Introduction

In this recipe, I will show you how to make your own mamak mee goreng at home. The secret is in the mamak sauce. It is worth that extra effort to create an authentic flavour for the mee goreng by making your own mamak sauce. A stir fry noodle dish that is deliciously packed with sweet, mildly spicy flavour and a hint of nuttiness from the mamak sauce.

Mamak Mee Goreng

Steps

A. Mamak Sauce

  1. fry lentils and dried shrimps for 2-3 minutes until fragrant

  2. remove and place in a spice grinder or blender. Add the chillies and 2-3 tablespoons of oil (from the pan). Blend until paste is almost smooth

  3. fry the paste. Then add sugar and crushed peanuts. Continue to fry

  4. add tamarind paste and 1 cup of water. Mix through. Gently simmer until sauce thickens

  5. remove and let the sauce cool down

B. Mee Goreng

  1. fry the sliced shallots and chopped garlic for 2-3 minutes until fragrant

  2. add the bite size pieces of potato and tomato. Stir fry for 1-2 minutes

  3. add the firm and puff tofu. Continue to stir fry for 1-2 minutes

  4. add the mamak sauce. 3 tablespoons or more. Mix through and continue to stir fry 2-3 minutes

  5. add noodles. Mix through and continue to stir fry 2-3 minutes

  6. create a well in the middle of the pan or wok. Add some oil. Break an egg into the well. gently scramble then wrap the noodles with the egg and stir fry for 2-3 minutes

  7. add bean sprouts, light soy and dark soy. Mix through and continue to stir fry 2-3 minutes

  8. remove and plate. Garnish with some slices of fresh chillies and dried shallots. You can also add some shredded green lettuces and squeeze some fresh lime juice all over the noodle

How to make

A. Preparation
Place the potato whole in a pot of boiling water. Cook for 20 minutes or until the potato is cooked through. Remove and cool down in cold water to stop it from further cooking. Once it is cooled down, peel the skin and cut into bite sizes
Cut the tomato into bite sizes
Peel and slice the shallot
Peel and mince the garlic cloves
Soak a thumb size of tamarind pulp in warm water to turn into tamarind paste
Soak the dried shrimps to soften slightly and then rinse in water a few times. Set aside to let dry
Cut the chillies into thin slices
Fry the firm tofu on both sides until slightly golden brown. Cool down. Cut into bite sizes
Cut the puff tofu into bite sizes
Blanch the hokkien noodle in a pot of boiling water (follow instructions on the packet). Remove and cool down in cold water to stop it from further cooking
Ground the roasted peanuts using a mortar and pestle, or spice grinder or blender

B. Cooking - Mamak Sauce
In a preheated wok or pan, add 1 cup of cooking oil on medium heat
Add lentils and stir fry for 1 minute (on low-medium heat)
Add dried shrimps. Continue to stir fry for 1-2 minutes (on low-medium heat) until fragrant. Do not overcook or burn the lentils and dried shrimps
Remove and let cool
Place in a blender or spice grinder. Add the chopped chillies. Add 2-3 tablespoons of the oil from the wok or pan that was used to fry the lentil and dried shrimps. Blend until quite smooth
In the same wok/oil, toss in the blended spice. Stir fry until fragrantly aromatic
Add the sugar. Mix through. Then add the crushed/grounded peanuts
Mix through and continue to stir fry. Add 1 cup of water. Lower the heat to gentle simmer until the mamak sauce thickens
Remove and let the sauce cool down

C. Cooking - Mee Goreng
In the same wok, add 1 cup of oil. Turn up the heat to high
Add shallots and garlic. Fry 1-2 minutes until fragrantly aromatic. Do not burn the garlic
Add the potato and tomato. Mix through and continue to stir fry for 1-2 minutes
Add the tofu. Mix through and continue to stir fry for 1-2 minutes
Add the mamak sauce. Mix through and continue to stir fry for 2 minutes
Add the noodles. Mix through and continue to stir fry for 2 minutes
Create a well in the middle. Add an egg (or two if you prefer). Lightly scramble then fold in the noodles and mix through. Continue to stir fry for 2 minutes
Add bean sprouts and the light and dark soy sauces. Mix through and continue to stir fry for 2 minutes
Turn off the heat. Remove and plate. Garnish with some chillies, dried shallots and a squeeze of fresh lime juice. You can also add some shredded lettuce leaves if you have any in the fridge. It adds a bit of colour to the dish

Video

Subscribe

Share Recipe

Ingredients

A. Mamak Sauce

  • lentils 1 tablespoon

  • dried shrimps 1/4 cup

  • sugar 4 teaspoons

  • fresh chillies 2 red and 1 green

  • roasted peanuts 1/2 cup (ground the peanuts until almost fine or coarsely fine)

  • tamarind juice 1-2 tablespoons (pinch of tamarind pulp mixed with water)

  • pinch of salt (optional to taste)

B. Mee Goreng

  • hokkien noodle 200-250g (blanched by following the packet instruction)

  • tofu firm 1 square piece (cut into halves horizontally, pan fry and cut into bite sizes)

  • tofu puff 2 large pieces (cut into bite sizes)

  • bean sprouts 1 handful bunch

  • potato 1 (precooked in boiling water, remove skin and cut into bite sizes)

  • tomato 1 (cut into bite sizes)

  • garlic cloves 3 (finely chopped)

  • shallots 1-2 (sliced thinly)

  • egg 1

  • lime 1/2

  • light soy 1 tablespoon

  • dark soy 1 tablespoon

bottom of page