Mee Goreng Mamak (Fried Mamak Noodles)
A recipe for Mee Goreng Mamak (Fried Mamak Noodles) from the cookbook, Malaysia: Recipes from a Family Kitchen, by Ping Coombes.
Servings 4 Servings
For the sauce:
- 1 tablespoon sweet soy sauce kecap manis
- 2 tablespoons oyster sauce
- 3 tablespoons tomato ketchup
- 1 teaspoon dark soy sauce
- ¼ teaspoon salt
- 1 teaspoon crispy prawn chilies optional
For the chili paste:
- 3 fresh red chilies
- 1 tablespoon water
For the Mee Goreng Mamak:
- 3 tablespoons vegetable oil
- Half an 8-oz block firm tofu cut into 1 1⁄4-inch cubes
- 2 cloves garlic finely chopped
- 8 ounces raw peeled tiger prawns
- 1 tomato cut into 6 wedges
- 2 stalks choy sum roughly chopped
- 14 ounce package fresh yellow noodles
- 2 green onions sliced
- 4 ounces bean sprouts
- Salt to taste
- 4 lime wedges
- 3 tablespoons crispy shallots
Mix all the ingredients for the sauce in a small bowl.
Put the chilies and water for the chili paste in a small blender and blitz to form a paste.
Heat the oil in a wok or large frying pan and fry the cubed tofu for about 15 minutes, until browned all over. Remove and drain on paper towels.
Using the same wok, add the garlic and chili paste and fry for 1 minute. Add the prawns and fry until they start to turn pink, then add the tomato and choy sum and stir-fry for a minute more. Add the noodles, browned tofu, and sauce, then the green onions and bean sprouts. Mix well and make sure the prawns are cooked through.
Check the seasoning and add salt to taste, then serve at once, with lime wedges and crispy shallots. Squeeze over the juice from the lime before eating.