Malaysian 'Mee Mamak'by Will Carrey
Ingredients:400g fresh yellow noodles
1/2 small lime
1 tbsp dark soy sauce
4 tbsp ground chilli
4 tbsp tomato ketchup
2 tbsp water
2 pieces of squid
2 pieces of firm tou fu
100g mustard leaves
100g bean sprouts
1 green chilli, seeded and thinly sliced
1 potato, boiled and cut into thick slices
1 tomato, cut into wedges
1/2 a small onion chopped
Preparations:Heat 1/4 cup oil and fry the sliced firm toufu and set aside. Heat the oil again with onion and add in noodles. Then add in soy sauce, ground chilli and tomato ketchup. Add in egg and stir until cooked.
Add mustard leaves and bean sprouts and fry for one minute. Add squid, potatoes, tomato and green chillies.
Squeeze half a small lime into the noodles and continue to fry until dry.
Then, serve with chopped spring onions and fried shallots.
Ingredients:2 tbsp oil
50g (1.7oz) chicken, sliced
220g (7.8oz)fresh yellow (Hokkien) noodles (alternatively, use 2 blocks (120g/4.2oz) dried egg noodles)
100g (3.5oz) bean sprouts
1 bottle WORLDFOODS Malaysian Mee Mamak Noodle Sauce
1 hard boiled egg, sliced
Crispy fried shallots
Preparations:If using dried egg noodles, place noodles in a pot of boiling water and simmer for 3-5 minutes. Drain well and set aside..
Heat oil in a wok or frying pan and pan-fry chicken until browned.
Pour in a whole bottle of WORLDFOODS Malaysian Mee Mamak Noodle Sauce and bring to a boil.
Add noodles and stir well to a dry consistency.
Add in bean sprouts and toss gently. Remove onto plates.
Garnish with egg slices and crispy fried shallots. Serve hot with lime wedges for extra zest.
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