Mee goreng mamak

From Unknown

Forked from Recipe via nyonyacooking.com / TheMealDB

Original recipe

MalaysianSeafood

Prep

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Cook

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Total

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Serves

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Method

Seafood

Ingredients

Units

Peanuts — 50 g

Chilli — 15 g

Prawns — 10 g

Oil — 5

Water — 750 ml

Tamarind Paste — 1/2

Potatoes — 250 g

Red Onions — 2

Garlic Clove — 4

Cabbage — 30 g

Chinese Broccoli — 30 g

Tofu — 1

Soy Sauce — 1

Noodles — 4

Egg — 1

Method

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.

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.

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.

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Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current

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.