Mi Goreng Mamak

Name: Mi Goreng Mamak
Total time: 30 min
Yield: 2
Cuisine: Malaysian (Indian-Muslim / mamak)
Ingredients: 400 g Fresh yellow noodles; 1 Potato, boiled and cubed; 150 g Firm tofu, cubed and fried; 2 Eggs; 100 g Cabbage, shredded; 80 g Bean sprouts; 1 Tomato, wedged; 3 cloves Garlic, minced; 2 tbsp Chilli paste (sambal); 3 tbsp Tomato ketchup; 2 tbsp Sweet soy sauce (kicap manis); 1 tbsp Light soy sauce; 2 Calamansi or lime; 2 tbsp Fried shallots

Mi kuning goreng ala kedai mamak dengan kentang, tahu, dan telur dalam saus cabai yang manis dan asam.

Sumber

Resep oleh Malaysian mamak stalls · 🏺 Tradisional · Indian-Muslim (mamak) stall cooking — Malaysia's 24-hour street kitchen

Malaysian mamak (Indian-Muslim) stall cooking — An ownerless stall dish, so no cook is credited. The reference confirms mee goreng mamak is associated with mamak stalls run by Muslim Indian communities, that it was developed by Indian immigrants (often Tamil Muslim) drawing on other cultures, that the style cannot be found in India itself, and that the Indian-style version uses spices, tomato sauce, potatoes, cabbage and sweet soy sauce with a calamansi slice. Quantities are this book's own.

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Langkah

Rinse the yellow noodles in hot water, drain them well and loosen the strands with your fingers.
Stir the ketchup, both soy sauces and the chilli paste together in a small bowl. Having the sauce premixed matters — once the wok is hot there is no time to measure.
Heat 3 tbsp oil in a wok over high heat. Fry the garlic for 15 seconds, then add the potato, tofu and cabbage and toss for a minute.
Push everything aside, crack the eggs into the empty space and let them set for 10 seconds before scrambling them roughly and mixing them in.
Add the noodles and the premixed sauce. Toss hard for 2 minutes, letting the noodles rest against the hot metal between tosses, until they are evenly red-brown and glossy.
💡 If it looks dry, add a tablespoon of water rather than more sauce — the sauce is already balanced and extra will make it cloying.
Throw in the tomato and bean sprouts, toss 30 seconds, and plate it. Scatter fried shallots over the top and serve with calamansi halves.
💡 The squeeze of calamansi at the table is what lifts a heavy plate. Serving it without is like serving fish and chips with no vinegar.

💡 Tips

Vegetarian as written. Stalls very often add prawns, squid or mutton — good additions, but they end the vegetarian claim, so decide before you cook.
Its close cousin mee mamak goreng basah is the same plate loosened with a thickened gravy instead of served dry.