Mee goreng mamak Recipe (Ready in 100 Min)

If you've got peanuts, chilli and prawns, you're most of the way to this Malaysian seafood: about 100 minutes of cooking across 13 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 13 steps.

You'll mainly reach for frying pan / skillet and pan. At involved difficulty across 13 steps, it's worth setting aside proper time for. As written, it's pescatarian — fish but no meat.

How to make it

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 step 5 onwards.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Blender

Tips & common questions

How long does Mee goreng mamak take to make?

About 100 minutes from start to finish — an estimate based on the 13 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of soy sauce?

Try tamari (gluten-free). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.