Tuesday, January 28, 2014

Mee Goreng Mamak or Maggi Goreng

Mee Goreng is my all time favourite on mamak food. Whenever I go to a mamak restaurant, I would either order myself a mee goreng or maggi goreng. I am more inclined towards the latter because it is must tastier and it goes really well with seasoned chicken also known as ayam goreng berempah in the Malay language. For this dish, you can either use the yellow noodle or maggi mee. Either one should be fine. To start off, you will need the following ingredients:

  • 500 g fresh yellow noodles or maggi mee
  • 50 ml oil
  • 100 g deep fried tofu
  • 1 teaspoon curry powder
  • 1 medium onion, choppede
  • 1 ripe Tomato, diced
  • 1 tablespoon hot chili sauce
  • 4 tablespoons ketchup
  • 1 1/2 tablespoons light soy sauce
  • 2 eggs, lightly beaten
  • 1 stalk spring onion, sliced
  • 1 large green chili, deseeded and sliced
  • 2 cucumbers, chopped


  1. First, place the noodles or maggi mee into a boiling pot of water. Then quickly drain it and put it aside. Here, you may use cold water to slow down the cooking.
  2. Then heat the oil in a wok. Add curry powder or maggi curry powder and onion and stir-fry over medium heat until soft, about 4 minute.
  3. Add the noodles, tomato, chilli sauce, tomato sauce and soy sauce and stir-fry over medium heat for 3 min, mixing well.
  4. Pour over the beaten egg and leave to set for a min or so, then mix in with the noodles.
  5. Add the tofu, spring onions, cucumber and chilli.
  6. Serve with additional tomato and chilli sauce, and cucumber slices on the side, if desired.

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