Simple Homecook Mamak Mee Goreng

The Mamak Mee Goreng

The Mamak Mee Goreng is a uniquely Malaysian noodle cuisine because it is truly a cuisine that originates and only found in Malaysia. Introduced by the Southern India muslim immigrants to Malaysia which invented this recipe in Malaysia a very long time ago. Therefore, the Mamak Mee Goreng was not a cuisine brought to Malaysia by the immigrants from their mother land but created out of fusion between Chinese noodles and the use of spices in Indian cooking after adapting to some of the food culture in Malaysia. And today, the Mamak Mee Goreng is a popular authentic Malaysian noodle cuisine enjoyed by all walks of lives in Malaysia.

Authentic Mamak Mee Goreng

This authentic Malaysian noodle cuisine uses the spaghetti type of noodle as the main component. Or in Vancouver, it is the shanghai noodle (thin shanghai noodle). For one person's serving portion, start with adding two spoons of cooking oil in a hot wok. Followed with some chopped garlic, cut pressed tofu (in half inch cubes), and shrimps. Simmer until the shrimps are cooked. And then, add cut tomatoes, cubes of cooked potatoes and yu choy. Stir fry the vegetables then, add two spoons of tomato ketchup, two spoons of tomato chilli sause and one spoons of dark soy sauce. Quickly throw in a handful of bean sprouts and the noodles. Stir fry until cook, then add some fried shallots on top.

Mamak Mee Goreng

Transfer everything to a serving plate and serve with a slice of lemon, which is supposed to be squeeze onto the noodle before eating. Garnish with some more fried shallots and then with thinly sliced lettuce. The fried noodle would then taste like an authentic plate of the popular authentic Mamak Mee Goreng. The flavour will be uniquely special but there were some components such as prawn fritters and shrimp broth that I did not add into the cooking process because I can do without them. Without these two components, the Mamak Mee Goreng is still authentically good.