Mee Goreng Mamak

This style of fried noodle was taught to me by a colleague. I was actually visiting & she was about to cook her signature fried noodle mamak style. So, there I was in her kitchen with hands-on lesson. For the record, mamak is Indian Muslim. This style of fried noodle is dry compared to Chinese style. OK, let's get to my kitchen...

First is to fry sliced tomatoes with cooking oil until softened. I normally use 3-4 depending on size for a packet of 450gm yellow noodle.

Next is to add in beef. I normally boil my beef first before the cooking process. I hate the long wait. But since not much water is used in this recipe, I boiled the beef in ample water. You can also add in chicken but the boiling process is not required. The amount of beef and/or chicken is really up to you.

Wait for the beef and/or chicken to tender. After that join in sliced shallots (2-3 cloves), sliced garlic (1-2 cloves) & chilly paste (2-3 tbs). Stir together.

Cook for 5 minutes & join in sawi (chinese mustard) stems.

Next, add in oyster sauce & soy sauce (1-2 tbs each)

Combine the sawi leaves in the wok.

Once the sawi is well stirred, add in 2-3 eggs. Mamak style fried noodle uses a lot amount of eggs but I choose to use only 3 for 1 cooking.

Add salt to taste.

Next is to put in cut fried tofu. If you have the mamak cake which is used for rojak, add that in
too.

Before joining in the yellow noodle, run hot water onto the noodle to get rid off the chalky taste. Stir well.

Add in another 1-2 eggs. If you like you may add some sweet soy sauce.

Join in sliced fresh chillies & continue stirring.

If it is less salty, you can add in salty soy sauce.

Mee Goreng Mamak . Serve while it's hot.

Garnish with coriander leaves or chinese celery & spring onions.