Mamak Mee Goreng – Malaysian Indian style fried noodle

We have a Gordon Ramsay’s GREAT ESCAPE – South East Asia cook book at home. Obviously I didn’t buy it. Before moving to Maastricht, I bought Har a Malaysian Kitchen cook book, I had carefully picked one that has most of the recipes of my favourite food.

My Dutch partner loves Gordon Ramsay, maybe if he is to become religious, that Gordon Ramsay cook book would be his bible. I feel insulted that he rather refers to the recipe from a guy who might have only eaten the Malaysian dish once instead of me who has eaten them all my life!

Mr Ramsay has a recipe for the Mamak mee goreng (mamak refers to the Indian muslim; mee goreng = fried noodle) in this book. I had never thought of having to cook this dish myself because you can buy them for less then Euro1 in Malaysia. They are one of the cheapest meal you can get in a “mamak stall“, second to Indomee goreng (stir fried instand noodle). In Mr Ramsay’s cook book, he has a not-so-correct interpretation of “mamak”, hello (!) wikipedia “mamak” if you are not sure! It makes me wonder if he has the same attitude towards the whole book and the recipes – in Malaysia we call this “agak-agak saja” meaning “only approximate”.

A mamak mee goreng was made following Mr Ramsay’s recipe and it didn’t taste close to my expectation.

The actual mamak mee goreng has chicken breast, dried tofu and eggs in it. Nothing fancy to keep the cost low.

I never like the dried tofu in mamak mee goreng nor eating chicken breast. After being bugged to make mamak mee goreng, I decided to make my own by googling the basic ingredient for the sauces, this is what I have come up with.

Ingredients (for 2):

  • 2 cloves garlic – roughly chopped
  • 1 shallot – chopped
  • 6 dried prawns – soak to soften and chopped
  • 1/2 onion – cut into slices
  • 1 red/green chili – deseeded and chopped
  • 1 chili padi (optional) – deseeded and chopped (this will increase the spiciness in the dish)
  • Tomatoes – 1 big tomato, cut into dice
  • 8 prawns, shell and head removed and gut cleaned
  • 2 eggs
  • Yellow noodle – enough for two (I used another type of noodle as yellow noodle is not available in Maastricht. My noodle requires boiling to soften before stir fry)
  • Cooking oil

For the sauce you need:

  • 1/2 tablespoon oyster sauce
  • 1/2 tablespoon sweet dark soy sauce (Indonesian type)
  • 1/2 tablespoon light soy sauce
  • 1 teaspoon Sugar
  • 3 tablespoons tomato sauce (Ketchup)

Heat up the wok with some oil, add the dried prawns and stir fry until fragrance. Then add tomatoes, garlic, shallot and onions. Stir fry them until soft in medium heat. Add the green chili and chili padi. Add the sauce ingredients with tomato sauce as the main dominate taste. Adjust the quantity if need to. Add in the prawns, make sure it’s 80% cooked before adding the noodles.

Mix the sauce and noodle well. Push them aside and add 1/2 tablespoon of oil onto the wok. Break the eggs and let it cook in the oil for about 15 seconds, put the noodles on top of the eggs and mix them well.

Mamak mee goreng although means fried noodle, it’s supposed to be “wet fry” so add 1/2 cup of water if the noodle is looking very dry. It should be “saucy”.

About MyTasteHisTaste

Love eating and wine drinking.
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4 Responses to Mamak Mee Goreng – Malaysian Indian style fried noodle

  1. It looks yummy, but I’m sure Gordon knows what to do generally. He’s a pretty good chef :P

  2. Chris says:

    interesting
    I will try your recipe tmrw!
    Can you do the same with rsmsays pad thai?

    • I had tried pad Thai several times in my old kitchen using induction cooking top, was not happy with the result. I think the right flat noodle is very important in this dish which I can’t find in the Netherlands. But Thanks, you have just reminded me that I haven’t cooked this for a while and I should try it in my new kitchen soon.

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