MAMAK FRIED NOODLE MALAYSIAN STYLE

-
MAMAK FRIED NOODLE MALAYSIAN STYLE

Ingredients
1. 1 packet Yellow Noodle (tossed)
2. 2 cubes tofu diced
3. 2 fish cake diced
4. 1/2 prawns / chicken breasts diced (optional)
5. 1 cup beans sprouts / veges (optional)
6. Onion sliced
7. 2 cloves crushed
8. red / green chilies slit
9. 2 eggs beaten


For sambal paste
1.5 dried chilies ( you can reduce the number of chilies according to you needs)
2. 3 cloves of garlic 
3. 3 shallots chopped
4. 1 tbsp. dried prawns (washed)
5.1 tbsp oil
6. 1 tsp sugar
7. salt to taste

For seasoning
1. 1 tbsp dark soy sauce
2. 1 tbsp oyster sauce
3. 2 tbsp chili sauce ( preferred maggi sauce)
4. 1 tbsp white vinegar
5. 1tsp sugar
6. salt to taste

Preparation
1. Fry tofu and set aside.
2. Toss noodle in hot water and rince with cold water and set aside
3. Blend the sambal ingredients smoothly
4. Heat oil in wok. Add the blended sambal into wok and stir with medium heat.
5. Cook until the oil separates and floats on the surface . Remove from wok and set aside.
6. Add crushed garlic and stir until fragrant. Add chopped onions and saute till golden brown.
7. Add prawns / chicken and stir for 5 minutes in high heat.
8. Add fish cakes and cook for 2 minutes
9. Add sambal paste and continue to stir. Add beans sprout / veges, green chilies. Keep stirring the mix on high heat add noodles and mix it thoroughly.
10. Add seasoning and mix well. . Add fried tofu at this stage.
11. Turn the heat to medium. Make a well in the centre wok , add little oil and pour the beaten eggs. Let it cook for 2 minutes. Turn the heat high and coat the noodle with the eggs. Mix well and turn of the stove.
12. Serve hot with cucumber and hot coffee/ tea.

Tips
You can have it for breakfast , lunch or dinner.

Comments

Post a Comment

Popular posts from this blog

SAMBAL IKAN BILIS (spicy fried dried anchovies gravy)

-
Image
SAMBAL IKAN BILIS (Spicy fried dried anchovies gravy) 1.100 gram peeled ikan bilis (dried anchovies)  2. 4 shallots chopped 3. ginger garlic paste 1 tbsp. 4. Tamarind 1 tbsp. (soaked in 1/2 cup hot water to extract the juice) 5. Babas Chili powder 6. Turmeric powder 1/2 tsp 7. Curry leaves 1 sprig 8. Mustard seed 1/2 tsp 9. Cumin seed 1/2 tsp 10. Pepper 1/2 tsp 11. Green chili 3 slit 12. Tomato 1 chopped 13. Salt to taste 14. Sugar (optional) 15. 1/2 cup hot water Preparations 1. Fry ikan bilis until crispy in low heat (dried anchovies) . Sieve the fried ikan bilis (anchovies) and save the remaining oil. 2. Heat up the oil (use back the remaining oil), add mustard seed, cumin seed and pepper stir for 1 minute. 3. Add shallots, curry leaves and green chilies and saute till shallots become golden brown. 4. Add ginger garlic paste and saute till raw smell goes off. 5. Add tomatoes, salt and mix with the ingredient. Cover the lid. Onc
Read more

CHICKEN PERATAL (dry chicken curry)

-
Image
CHICKEN PERATAL   Dry chicken curry Ingredients 1. Chicken 1 kg 2. Red chili powder 2 tbsp. 3. Turmeric powder 1/2 tsp 4. King Curry powder 11/2 tbsp. 5. Babas Meat curry powder 1tbsp 6. Coriander powder 1tsp 7. Garam Masala powder 1 tsp 8. Green chilies 7 slit 9. Ginger garlic paste 1 tbsp. 10. Curry leave 1 sprig 11. Clove 3 12. Cumin seeds 1tsp 13. Fennel seeds 1tsp 14. Cinnamon stick 1/2 inch 14. Pepper powder 1tsp 15. Tomato 1 medium chopped 16. Vinegar 1tsp 17. Shallot chopped 3 18. Lemon juice 1 tbsp. 19. Oil Preparations 1. Wash the chicken clean and marinate with vinegar, salt, turmeric, babas meat curry powder and set aside. 2. Heat oil in wok. Splutter cumin seeds, fennel seeds, clove, pepper and cinnamon stick. 3. Add shallots, curry leaves, green chilies and saute until shallot turns golden brown. 4. Add ginger garlic paste and saute again until the raw smell goes off. 5. Add tomatos, salt and saute well. Cl
Read more

KEERA THORAN

-
Image
KEERA THORAN Thoran is a coconut based vegetable Keralite dish. This dish can be made out of any leafy vegetables. I have used Sawi / Choy Sum / Chinese soup green. Ingredients 1. Choy Sum/Sawi 2 bunches (washed and chopped) 2. Shallots 3 chopped. 3. Ginger garlic paste 1tsp 4. Dry Chilies 2 (broken into halves) 5. Mustard seeds 1 tsp 6. Curry leaves 1 sprig 7. Grated coconut 3 tbsp. 8. Cumin seeds 1/2 tsp 9. Green Chilies 3 slit 10.Turmeric powder 1/2 tsp 11. Salt to taste 12. Oil 1 tbsp. Preparations 1. Wash Choy Sum/ Sawi and let it dry thoroughly. Chop finely and set aside. 2. Grind coconut, green chilies, turmeric powder and cumin into a coarse paste. 3. Heat oil in a pan and splutter mustard seeds, add chopped shallots, ginger garlic paste, dry chilies, curry leaves and saute for a few minutes. 5. Add chopped Choy Sum/Sawi and mix everything and reduce the heat to medium, cover the lid and let it cook for 2 minutes. 6. Add the coconut mixture and mix well
Read more