Mamak Mee Goreng Recipe

Recipe by Rohani Jelani & Photography by Law Soo Pye

Mamak Mee Goreng Recipe

Sauce mixture:

2 Tbsp tomato ketchup

1 Tbsp light soy sauce

1 tsp dark soy sauce

1 tsp sugar

¼ tsp salt

¼ cup (60 ml) water

Remaining ingredients:

2 Tbsp oil

1 medium size onion, cut into thin wedges

3 cloves garlic, roughly chopped

2 Tbsp ready-bought chilli paste

1 small tomato (60 g), cut into wedges

2 firm tofu, pre-fried and cut into 3 cm pieces

60 g cabagge, coarsely sliced

100 g mustard greens (cut into 4 cm lengths, stalks & leaves separated)

2 eggs

Additional ½ tbsp oil

200 g fresh “yellow noodles”, rinsed & drained in a colander

150 g beansprouts (1 ½ cups)

Garnish:

2 green chillies, sliced

2 stalks spring onion, sliced

2 tbsp crisp fried shallots

3 calamansi limes, halved

Method:

1. Stir together ingredients for sauce mixture in a small bowl and set aside. Heat oil in a wok and fry onion and garlic over high heat for 3 minutes. Add chilli paste, fry another 3 minutes before adding tomato wedges. Cook on high heat till tomato is soft, then add tofu, cabbage and mustard green stalks. Stir-fry a few minutes, sprinkling in 2 – 3 tablespoons of water to create steam.

2. Add noodles and drizzle in half the sauce mixture. Stir-fry on medium heat for 5 – 6 minutes till noodles are tender. Push noodles to the sides of the wok, leaving a roomy cavity in the middle. Heat ½ tablespoon oil in the cavity and crack eggs into it. Stir egg and allow to set before combining with the noodles.

3. Add mustard green leaves, stir-fry on high heat for 2 minutes, before adding the beansprouts and remaining sauce mix. Cook briefly before taking pan off the heat. Serve hot, topped with garnish ingredients