Mee goreng mamak

Instructions

1- Heat oil in a pan at medium heat.

2- Then, add peanuts, dried chilies, dried shrimps and dhal.

3- Fry the aromatics until fragrant.

4- Remove from pan and leave aside.

5- Blend fried ingredients with tamarind paste and water until fine.

6- Then, sauté the blended ingredients in oil heated over low heat.

7- Continue cooking until the oil separates from the paste and turns a darker shade.

8- Skin and cut potatoes into small chunks and boil them in a pot of water until knife-tender.

9- Once ready, remove them from the pot and leave aside.

10- Discard water.

11- Slice onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam).

12- Prepare prawn fritters and cut them.

13- Boil noodles to soften them if bought dried.

14- Also mix black soy sauce with water.

15- To fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste.

16- Sauté until fragrant.

17- Optionally, add prawns.

18- Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters.

19- Sauté for another 30 seconds.

20- Add noodles to the wok.

21- Add 3 tablespoons of dark soy sauce mixture.

22- Mix evenly for the next 1 minute.

23- Then, move the noodles to the side of the wok.

24- Stir in an egg.

25- Garnish with a slice of lime and slices of green chilies.

26- To cook another plate of noodles, repeat from step 5 onwards.