Mee goreng mamak
Mee goreng mamak is a Malaysian classic for good reason — peanuts does most of the work, and the method is rewarding enough for a weeknight. It carries a gentle kick; dial the heat up or down to suit the table. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 50 g Peanuts
- 15 g Chilli
- 10 g Prawns
- 5 Tbs Oil
- 750 ml Water
- ½ Tbs Tamarind Paste
- 250 g Potatoes
- 2 Sliced Red Onions
- 4 Garlic Clove
- 30 g Cabbage
- 30 g Chinese Broccoli
- 1 Tofu
- 1 Tbs Soy Sauce
- 4 Noodles
- 1 Egg
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.
- 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.
- 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.
- Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Sauté for another 30 seconds.
- 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
Tips for the best Mee goreng mamak
- Let the prawn come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Read the whole method before you start and measure out the 15 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Malaysian base takes well to it.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Mee goreng mamak recipe hard to make?
It is rated hard: 15 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for peanuts?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Mee goreng mamak ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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