Uncle’s Fried Noodles?–Mee Goreng Mamak (印度炒面）

Mee Goreng Mamak or literally translated as Uncle’s Fried Noodles” is an Indian Muslim type of noodle dish commonly found in hawker centre in Singapore and Malaysia. Mamak means uncle in the Tamil language. Indian being the third largest racial group in Singapore and Malaysia do have an important influence in the local cuisines.

For the benefits of readers, Per Wikipedia:

“The Malaysian Mamak are Tamil Muslims of Malaysian nationality, whose forefathers mostly migrated from South India to the Malay Peninsula and various locations in Southeast Asia centuries ago. They are regarded as part of the Malaysian Indian community. Indian Muslims are believed to have first arrived at Samudera (now Aceh in Sumatra, Indonesia) in the early 10th century. The word ‘Mamak’ is from the Tamil term for maternal uncle, or ‘maa-ma’. In the context of Singapore and Malaysia, it is used by children as an honorific to respectfully address adults such as shopkeepers. Mamak stalls and Hindu stalls are alike except the Mamaks, who are Muslims, do not serve pork but serve beef, whereas Hindus serve neither beef nor pork. There are also similar stalls run by local Malays, also not to be confused with the Mamak.’ (Source: http://en.wikipedia.org/wiki/Mamak_stall)

There are many Mee Goreng Mamak recipes in the internet but I found that this recipe is one of the easiest recipe but the taste is rather closed to what I have tasted in the outside stalls. But if you asked me if there is a standard taste of Mee Goreng Mamak, in my humble opinion, there is none as most stores will have some uniqueness in the condiments and side ingredients. This is understandable as this is a noodle dish that are full of flexibilities and is consistent with other stir fried noodles dish for Malay or Chinese. Every stall will have its uniqueness.

I have get this recipe from one of my Google Plus friends, Ms Azlin Bloor who is a Singaporean now residing in United Kingdom and is a rather high profile cookery teacher. I always have trust on her recipe consider her huge exposure in worldwide cuisines and being born and raised in Singapore. Family members like this noodle dish very much, possibly I have slightly tailored to suit my family’s taste buds by not putting too much chilli and use less of spices. You can do the same too. But if you want a more authentic one, follow the recipe closely and you will be able to tell if it is the same to the dish that you have tasted before.

WHAT IS REQUIRED

Recipe adapted from : LIN’S FOOD – MEE GORENG MAMAK INDIAN FRIED NOODLES

Servings: 4-6 adults

500 grams of yellow noodles （黄面）
Handfuls of beansprouts (depend on liking) （豆芽）
2 small tomatoes (quartered) （番茄）
2 small onions (chopped) （大葱）
Handful of chicken breast meat (thinly sliced) or minced beef （鸡胸肉或牛肉碎）
2 eggs (lightly beaten) （蛋）
1 potato (boiled and cut into cubes) （马铃薯）
1 small size dry bean curd (cut into small pieces) （豆干）
3 tablespoons of cooking oil (食用油）
1 tablespoons of minced shallots and garlics （蒜蓉）
2 fish cakes (sliced) – optional （鱼饼）
Handful of prawns (de-shelled and de-veined) – optional （虾）
1 green chilli or some bird eye chilli or red cut chilli – optional and not in picture （青辣椒/红辣椒/指天椒）

3 tablespoons of tomato ketchup （茄汁）
3 tablespoons of chilli sauce or chilli paste (if you prefer spicier) （辣椒酱）
1 tablespoon of dark soya sauce （酱油）
1 tablespoon of light soya sauce （酱清）
1 teaspoon of garam masala/curry/turmeric powder (optional) – not in picture (黄姜粉）

For garnishing (optional not in picture)

Some cucumber slices (黄瓜片）
Some fresh coriander leaves or spring onion （芫茜或青葱）
Some lime or Calamansi (cut into half) （酸柑）
Some deep fried shallots （油葱）
Some grounded peanut + sugar mixture （花生粉加糖）

STEPS OF PREPARATION

Assemble all the ingredients that need to chopped or sliced. In a big frying pan, sauté the onion and minced garlic until fragrant. Add in turmeric or Garam Masala (if preferred). Add the chicken breast/minced beef, stir fry for 1-2 minutes. Add the dry bean curd, fish cakes and potato cubes.

Add in the yellow noodles and stir fry until well mixed. If the yellow noodles is too dry, add about 1/4 cup of water. Add the tomatoes, prawns, tomato ketchup, chilli sauce or paste, freshly cut green/red chilli (if any). Stir fry until well combined (about 2-3 minutes)

Add in the beaten egg, sugar and salt to taste, followed by the beans sprout. Stir fry until the beaten eggs dries up. Off the heat and transfer to the serving plate.

Garnish with lime or calamansi cut into halve, sliced cucumber, sliced tomatoes, additional tomato ketchup or chilli sauce. Dust sparingly with deep fried onion, some coriander leaves or spring onion. Grounded peanut can be sprinkle on top of the noodled dish if desired.

CONCLUSION

Hope you like the post today. Not a difficult recipe but feel free to tailor to suit your family’s taste buds. This served as a reference and as mentioned before, every stall will have its uniqueness. Lastly, I have to thank Mos. Azlin Bloor for sharing this simple recipe with awesome taste.

Have a nice day. Cheers.

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