Instructions
1
mildly hot cooking oil in a pot at medium mildly hot.
2
Then, toss in peanuts, dried chilies, dried shrimps and dhal.
3
sauté the aromatics until fragrant.
4
Remove from pot and leave aside.
5
pulse fried fixings with tamarind paste and moisture until fine.
6
Then, sauté the blended fixings in cooking oil heated over low mildly hot.
7
Continue crafting until the cooking oil 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-succulent.
9
Once ready, remove them from the pot and leave aside.
11
shred shallot 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 swirl around black soy coulis with moisture.
15
To sauté one portion of mee goreng mamak, mildly hot cooking oil and toss in 1/4 of the following fixings in this order: garlic, shallot, 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 coulis mixture.
22
swirl around evenly for the next 1 minute.
23
Then, move the noodles to the side of the wok.
24
swirl around in an egg.
25
accentuate with a shred of lime and slices of green chilies.
26
To mildly hot another plate of noodles, repeat from step 5 onwards.