Name: Mee goreng mamak
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 50g Peanuts; 15g Chilli; 10g Prawns; 5 tbs Oil; 750 ml Water; 1/2 tbs Tamarind Paste; 250g Potatoes; 2 Red Onions; 4 Garlic Clove; 30g Cabbage; 30g Chinese Broccoli; 1 Tofu; 1 tbs Soy Sauce; 4 Noodles; 1 Egg

Seafood

4 servings

630 cal/serving

Instructions

Step 1

Heat oil in a pan over medium heat, add peanuts and chillies, fry until fragrant then remove and set aside

OilPeanutsChilli

Step 2

Blend the fried mixture with tamarind paste and water until smooth

Tamarind PasteWater

Step 3

Sauté the blended paste in oil over low heat until the oil separates and the paste darkens

Oil

Step 4

Peel and cut potatoes into small chunks, boil in water until knife-tender, drain and set aside

PotatoesWater

Step 5

Slice red onions and fried tofu, mince garlic, chop cabbage and Chinese broccoli

Red OnionsTofuGarlic CloveCabbageChinese Broccoli

Step 6

Prepare prawn fritters and cut them into pieces

Prawns

Step 7

Boil noodles until softened

NoodlesWater

Step 8

Mix soy sauce with water to make the dark soy sauce mixture

Soy SauceWater

Step 9

Heat oil, add garlic, onion and a quarter of the paste, sauté until fragrant, optionally add prawns

OilGarlic CloveRed OnionsPrawns

Step 10

Add a quarter of the tofu, boiled potatoes, cabbage, Chinese broccoli and prawn fritters, sauté for 30 seconds

TofuPotatoesCabbageChinese Broccoli

Step 11

Add noodles and the dark soy sauce mixture, mix evenly for 1 minute, push noodles aside and stir in an egg

NoodlesEgg

Step 12

Garnish with lime slice and green chilli slices

Step 13

Repeat the frying sequence for each additional portion as needed