One of my favorite meal in Malaysia. It so cheap, simple yet delicious.
Stir fried yellow egg noodle with plenty filling and condiments are common ordered in "Mamak Restaurant" (Indian Muslim living in Malaysia), or Nasi Kandar Restaurant.
However since I tried to reduce weight, I couldn't dare myself to order it again cos I'm scared with the amount of cooking oil used to make the dish. And for sure I can't share the meal with my toddler.
Stir fried yellow egg noodle with plenty filling and condiments are common ordered in "Mamak Restaurant" (Indian Muslim living in Malaysia), or Nasi Kandar Restaurant.
However since I tried to reduce weight, I couldn't dare myself to order it again cos I'm scared with the amount of cooking oil used to make the dish. And for sure I can't share the meal with my toddler.
Lucky enough the internet shares us plenty recipe, but I am comfortable most with recipe from this pispterian blog the ingredients and seasoning written complete just like the original recipe in Kedai Mamak.
However I will share my version which less filling (fridge aku tak selalu ada benda semua tu, ha ha) and tiada cili so its friendly enough for 19 Months old baby.
Key Ingredients:
1/2 pack yellow noodle (saya pakai mee kuning cap wau)
1 yellow onion
3 cloves garlic
1 tomato, cut into 4
2 tbs sweet soy sauce
1 tbs oyster sauce
1 tsp light soy sauce
bit of sugar, white pepper.
1 tbs cooking oil
50 ml water
1 egg
White tofu, cut into cubes
1/2 cup cabbage, shredded
boiled potato, prawn, squid, fish cake, sausages as per 'fridge stock'
*potato, sausages, fish cake need to add after sauteed the onion. To make it bit charred and crispy. While prawn and squid only add at the last part before adding water and egg to avoid overcook.
However I will share my version which less filling (fridge aku tak selalu ada benda semua tu, ha ha) and tiada cili so its friendly enough for 19 Months old baby.
Key Ingredients:
1/2 pack yellow noodle (saya pakai mee kuning cap wau)
1 yellow onion
3 cloves garlic
1 tomato, cut into 4
2 tbs sweet soy sauce
1 tbs oyster sauce
1 tsp light soy sauce
bit of sugar, white pepper.
1 tbs cooking oil
50 ml water
1 egg
White tofu, cut into cubes
1/2 cup cabbage, shredded
boiled potato, prawn, squid, fish cake, sausages as per 'fridge stock'
*potato, sausages, fish cake need to add after sauteed the onion. To make it bit charred and crispy. While prawn and squid only add at the last part before adding water and egg to avoid overcook.
1. Heat up half of cooking oil, put in tofu. lightly fried until bit yellow. Add rest of oil, sliced onion and minced garlic.
2. Add in tomato and cabbage. stir fast. Then add in noodle.
3. Keep stiring fast, add in all the sauce, sugar and pepper.
4. Keep stir the noodle until fully covered with the sauce.
5. Add in other ingredients you might want to put, stir for another 30 second.
6. Add in water, stir very quick. Push the noodle at the side, and crack an egg in other side. Scramble it fast, then mix with the noodle.
7. Serve immediately.
2. Add in tomato and cabbage. stir fast. Then add in noodle.
3. Keep stiring fast, add in all the sauce, sugar and pepper.
4. Keep stir the noodle until fully covered with the sauce.
5. Add in other ingredients you might want to put, stir for another 30 second.
6. Add in water, stir very quick. Push the noodle at the side, and crack an egg in other side. Scramble it fast, then mix with the noodle.
7. Serve immediately.
I even have the noodle for Marcella's lunchbox for her to bring to day care :)
The key of good Mee Mamak depend on the size of the wok.
I think the bigger the wok is, make it easier to stir and mix and we don't have to scared if the noodle will splash over the floor (well, it will splash anyway).
Use big fire and stir them fast.
The cooking time shall less than 10 minutes.
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