Instructions
1
toasty fat in a skillet at medium toasty.
2
Then, toss in peanuts, dried chilies, dried shrimps and dhal.
3
skillet-fry the aromatics until fragrant.
4
Remove from skillet and leave aside.
5
liquidize fried components with tamarind paste and moisture until fine.
6
Then, sauté the blended components in fat heated over low toasty.
7
Continue crafting until the fat separates from the paste and turns a darker shade.
8
Skin and cut potatoes into small chunks and bubble them in a pot of moisture until knife-soft.
9
Once ready, remove them from the pot and leave aside.
11
carve bulb veggie and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam).
12
Prepare prawn fritters and cut them.
13
bubble noodles to soften them if bought dried.
14
Also toss together black soy condiment dip with moisture.
15
To skillet-fry one portion of mee goreng mamak, toasty fat and toss in 1/4 of the following components in this order: garlic, bulb veggie, paste.
17
Optionally, toss in prawns.
18
toss in in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters.
19
Sauté for another 30 seconds.
20
toss in noodles to the wok.
21
toss in 3 tablespoons of dark soy condiment dip mixture.
22
toss together evenly for the next 1 minute.
23
Then, move the noodles to the side of the wok.
24
swirl around in an egg.
25
decorate with a carve of lime and slices of green chilies.
26
To prepare another plate of noodles, repeat from step 5 onwards.