Mee Goreng Mamakby Will Chew
Mee Goreng Mamak is a popular dish that is almost everywhere in Malaysia. I normally have this close to midnight when I'm out and about with my friends with a cup of teh tarik (Malaysian pulled tea).
Mee Goreng Mamak
Rated 4.7 stars by 3 users
250g fresh egg noodles
1/2 onion (chopped)
100g firm tofu (cubed)
2.5 tablespoon Mak Tok's Signature Chilli Paste
1.5 tablespoon oil
3 fritters (sliced) - recipe for fritters below
Mee goreng sauce - recipe below
1/2 cup plain flour
1/2 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 tablespoon sugar
1/4 teaspoon salt
1 cup water
Oil for deep-frying
1 tablespoon Mak Tok's Satay Chilli Paste
1 tablespoon light soy sauce
1 tablespoon Mak Tok's Sweet Soy Sauce
1 tablespoon ketchup
fresh chilli slices
Mee goreng sauce
Start by making the fritters. Add the plain flour, cornstarch, baking powder, sugar and salt in a mixing bowl. Next, pour in the water and mix well to create a sticky batter.
Pour enough oil for deep-frying in a deep pan and heat it up. Test the oil if its ready with a tiny bit of the batter. If it sizzles and floats, the oil is now ready for deep-frying.
Put about 1 big tablespoon of the batter into the hot oil and deep fry until golden brown. It usually takes around 4-5 minutes on medium heat. Once done, set aside and allow to cool.
Mee goreng sauce
Mix Satay Chilli Paste, light soy sauce, sweet soy sauce and ketchup in a bowl. Set aside.
Mee goreng mamak
Pour 1.5 tablespoon of oil onto a pan or wok and heat it up. Once ready, add the tofu pieces in and cook until all sides are lightly golden brown.
Add the onions and stir fry it with the tofu.
Push the tofu and onions to the corner and add Mak Tok's Signature Chilli Paste in the pan or wok. Reduce the heat to low and sauté the paste for 30 seconds.
Next, add in the fresh egg noodles and give it a good stir with all the ingredients in the pan or wok. Now, add in the kale, beansprouts, the mee goreng sauce, fritters before finally, the eggs. Give everything a good stir on high heat for 3 minutes.
Plate and garnish with fresh chilli slices, fried shallots and a wedge of lime or lemon. Squeeze the citrus onto the mee goreng before tucking in.