Mee Goreng Mamak

Mee Goreng Mamak

Adapted recipe from: Sheiry Wee 

INGREDIENTS:

SAMBAL 

10 medium dried chilies (I used 15) 

10 shallots (bawang merah kecil) 

3 cloves of chopped garlic  

2 1/2 tablespoons of assam jawa (tamarind) 

1 1/2 tablespoons of dried belacan + 4 tbspoons of water

Maggie tomato ketchup

Sugar 

Oil 

STEPS

1. Boil dried chilies in hot water until soften, approximately for 3-5 minutes medium fire.
2. Roast dried belacan over the stove to make it fragrant (I really think this step is not so essential).
3. Sieve the pulp of the assam jawa and use only the juice. 
4. Blend soften dried chilies, shallots, garlic, assam jawa juice and dried belacan together. Add some water, just enough to get the blender moving. 
5. Blend until everything is smooth. 
6. Heat up 4 tablespoons of oil. 
7. Add in the blended chili paste. 
8. Stir fry the chili paste until it becomes fragrant and oil turns red. 
9. You may add extra oil to ensure that you can see the excess oil which cannot be absorbed by the chili is red in colour. You simply need to add lots of oil into the sambal paste for it to taste really good. Don't save your oil on this. You can save oil later when you are frying your mee. 
10. When the oil turns red, add in a dash of sugar (approximately 1/2 teaspoon - I don't like sweet chili paste). Feel free to taste it while you are cooking to ensure you get the right taste.
11. Add 1 tablespoon of tomato ketchup. 
12. Stir fry for another 1 minute and remove from heat. 
13. Your sambal is ready to be used for your mee goreng. 
14. It can be stored in the fridge for maybe.. 1 week? 

INGREDIENTS:

MEE GORENG
1 Chinese bowl of mee kuning without kee (without the yellow colouring)
1 shallot
1 clove of garlic
1/2 teaspoon of oil
Fishcake / any meat
Sawi
Taugeh (bean sprouts)
Sambal (according to your personal preference)
1 egg
Kicap manis

SPICES
Serbuk jintan manis (anise powder)
Serbuk ketumbar (coriander powder)
Curry powder
White pepper
Salt

STEPS

1. Heat up 1/2 teaspoon of oil over medium fire. 
2. Stir fry garlic and shallot until fragrant.
3. Add in fishcake/meat. 
4. Add in sambal. 
5. Add in sawi and taugeh. 
6. Add in an egg and scramble it.
7. Add in the mee kuning. 
8. Sprinkle all the spices (I didn't measure, I put in a dash / secubit of every spices). 
9. Continue to stir fry until everything is cooked. 
10. You may add extra sambal while cooking. 
11. Serve with limau kasturi.