Mee Goreng (Mamak Fried Noodles)
Mamak is a term used in Malaysia to describe the Indian / Malay mixed community and culture. A Mamak is an Indian Muslim whose forefathers migrated from South India to the Malay Peninsula many many years ago.
A popular dish found in a Mamak stall is Mee Goreng. It’s a version of fried noodles using tomato ketchup as the main ingredient that distinguishes it from other local versions of fried noodles.
- 100 gm goat meat (cubed and boiled in salted water for 45 minutes or till tender)
- 1 potato (cubed and microwaved in a bit of water for 5 mins till tender)
- 225 gm of Hokkien noodles
- 2 tablespoons of cooking oil
- 1 tablespoon garlic (minced)
- 1/2 small onion (chopped)
- 1 tomato (diced)
- Handful of Chinese cabbage (sliced)
- 2 small eggs (lightly beaten)
- 4-5 small pieces of fried bean curd (I have used fried bean curd in place of fried dough)
Sauce (mix in a small bowl):
- 2 tablespoons tomato ketchup
- 2 teaspoons sambal chilli
- 1/2 teaspoon salt
- 2 teaspoons sugar
- Pinch of turmeric powder
- 1 tablespoon fried onions
- 2 limes (cut in half)
1. Cook goat meat and potato and get them ready for use.
2. Heat oil in the frying pan, add garlic and onion and fry till fragrant.
3. Add egg and scramble for a couple of minutes.
4. Add noodles and fry for another couple of minutes.
5. Add all remaining ingredients and stir to combine.
6. Add sauce and stir to coat well. Cover the pan and cook for 5 minutes till the noodles have absorbed all the sauce.
7. Lastly add fried onions and serve with cut lime.