Mee Goreng Mamak
This Mee Goreng Mamak is a uniquely Malaysian Indian Muslim creation of fried noodles with a special sauce and fritters. A must try!
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup Pasembur sauce ((120ml))
- 1 medium potato
- 4 oz firm tofu ((113g))
- 2 soft squid fritters
- 3 tbsp vegetable oil ((divided))
- 2 cloves garlic ((minced))
- 1 jalapeno pepper (/ green chili, cut at a diagonal into thin slices)
- 2 oz squid ((cut into pieces) (56g))
- 12 oz fresh egg noodles (/ yellow noodles ** (340g))
- 1 tbsp sweet soy sauce (/ kicap manis)
- 1 tbsp tomato ketchup
- 1 large egg
- ½ tsp salt
- ¼ tsp ground pepper
- 1 cup bean sprouts ((trimmed) (100g))
- 2 green lettuce leaves ((cut into strips))
- 1 lime ((cut into wedges))
Instructions
- 1
Prepare Pasembur sauce as per Pasembur recipe.
- 2
Boil potato for 25 to 30 minutes until tender. Peel and cut into ¼ inch slices.
- 3
Drain tofu and cut into 1½ in x ½ in x ½ in strips. Pan fry with 1 tablespoon vegetable oil for 5 to 6 minutes until golden brown.
- 4
Prepare soft squid fritters as per Pasembur recipe. Cut fritters into large cubes.
- 5
Heat remaining 2 tablespoons vegetable oil in a large wok or fry pan. Add garlic and jalapeno pepper. Saute for 20 seconds.
- 6
Pour in Pasembur sauce. Stir fry for 1 to 2 minutes until fragrant.
- 7
Add squid and stir it into the sauce.
- 8
Add prepared potato and tofu. Stir to coat with sauce.
- 9
Then, add noodles, sweet soy sauce, and tomato ketchup. Stir to get all the ingredients well mixed.
- 10
Create a clearing in the center of the wok or large fry pan. Crack in the egg and fold the noodles back onto the egg.
- 11
Add salt and pepper. Continue to stir fry until noodles are well cooked and somewhat dry.
- 12
Add bean sprouts. Stir fry for another 30 seconds. Turn off stove. Transfer to serving dish.
- 13
Garnish with lettuce and serve with lime wedges.
- 14
Serve immediately.