Ingredients
- 50 g Peanuts
- 15 g Chilli
- 10 g Prawns
- 5 tbs Oil
- 750 ml Water
- 1 tbs Tamarind Paste
- 250 g Potatoes
- 2 Red Onions
- 4 Garlic Clove
- 30 g Cabbage
- 30 g Chinese Broccoli
- 1 Tofu
- 1 tbs Soy Sauce
- 4 Noodles
- 1 Egg
Instructions
7 steps · ~62 minutes total
Step 1
Heat oil in a pan at medium heat. Then, add peanuts, dried chilies, dried shrimps and dhal. Fry the aromatics until fragrant. Remove from pan and leave aside.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 2
Blend fried ingredients with tamarind paste and water until fine. Then, sauté the blended ingredients in oil heated over low heat. Continue cooking until the oil separates from the paste and turns a darker shade.
8 minutesMake sure your pan is hot before adding oil — this prevents sticking.Step 3
Skin and cut potatoes into small chunks and boil them in a pot of water until knife-tender. Once ready, remove them from the pot and leave aside. Discard water.
10 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 4
Slice onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam). Prepare prawn fritters and cut them. Boil noodles to soften them if bought dried. Also mix black soy sauce with water.
10 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 5
To fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste. Sauté until fragrant. Optionally, add prawns.
8 minutesMake sure your pan is hot before adding oil — this prevents sticking.Step 6
Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Sauté for another 30 seconds.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 7
Add noodles to the wok. Add 3 tablespoons of dark soy sauce mixture. Mix evenly for the next 1 minute. Then, move the noodles to the side of the wok. Stir in an egg. Garnish with a slice of lime and slices of green chilies. To cook another plate of noodles, repeat from step 5 onwards.
8 minutesKeep your fingers curled under (claw grip) for safety when cutting.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 1 day in an airtight container
Freezer
Up to 1 month — thaw overnight in fridge
Gently reheat in a pan over low heat. Avoid microwaving seafood as it can become rubbery.
What to Serve With
Complete your malaysian meal with these perfect pairings:
About This Dish
Mee goreng mamak is a beloved dish from Malaysian cuisine, originating in Malaysia. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Malaysian cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated hard difficulty and uses 15 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
You can use a variety of seafood such as shrimp, squid, and fish fillets. Feel free to mix and match according to your preference.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
