Mi Mamak or Mee Goreng Mamak is a stir-fried noodle dish that is very popular with all Malaysians and sold at all Mamak stalls and restaurants throughout Malaysia. What is special about this recipe is the homemade chilli paste which Datin Adek used. Her special guest is Mei Ling Ludi, former Miss Universe Malaysia 2000.
The recipe is in “Malaysia’s Culinary Heritage” by Kalsom Taib and Hamidah Abdul Hamid (Datin Adek)
Get the copy of ‘Malaysia’s Culinary Heritage’ book at https://shop.icookasia.com/
400 g yellow noodles, rinsed
4 tbsp oil
2 cloves garlic, peeled and chopped
2 tbsp chilli paste or to taste
For the seasoning sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp bottled chilli sauce
3 tbsp tomato ketchup
½ tsp salt or to taste
3–4 tbsp stock
50 g Chinese flowering cabbage (chai sim), cut into 3 cm lengths
2 firm soya bean cakes, fried and sliced
1 large potato, boiled, peeled and sliced
100 g bean sprouts, tailed
4 tbsp skinned groundnuts, roasted and pounded
50 g fried shallots
1 fresh green chilli, sliced
1 fresh red chilli, sliced
2 stalks spring onion, cut into 3 cm lengths
2 key limes, halved
1. Heat the oil in a wok. Add the garlic and chilli paste, then the seasoning sauce. Fry until fragrant.
2. Add the noodles and flowering cabbage and fry over high heat for a few seconds, stirring continuously.
3. Add the soya bean and potato slices. Stir to mix well.
4. Lower the heat and move the noodles to the side of the wok, making a well in the centre. Add 2 tbsp oil, then crack the eggs into the well. Stir to scramble the eggs and cook for a few seconds.
5. Add the bean sprouts and give the noodles a quick stir before transferring to plates.
6. Sprinkle with the groundnuts and top with the fried shallots, red and green chillies, chopped spring onion and halved key lime on the side.
Note: If desired, top with sliced pendaram and a few pieces of dried cuttlefish sambal tumis.
This recipe is brought to you by Sime Darby Oils and Kalsom Taib Publishing.