My Penang special recipes started when my Penang-ite ‘big baby’ (code name for my husband) started to crave for hawker delights from Penang, the food haven of Malaysia. This was my humble attempt to recreate the Bangkok Lane Penang Mamak Mee Goreng without making the 5 hour trip up north everytime the craving hits. Happy trying!
https://www.instagram.com/p/BhvnZp3HQxg/?taken-by=malath1_
Ingredients:
- One packet of yellow noodles – 450gms
- 3 tbsp red onion,shallots and garlic paste – blended
- 4 tbsp chilli boh / dried chilli paste (do add more if you like it spicy)
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp chilli sauce
- 1 tbsp tomato sauce
- 1 tsp Maggi Cukup Rasa *do adjust the seasonings according to personal taste and as you taste along*
- 3 eggs
- Sawi / Mustard greens
- Fishcake
- Fishball
- Fried tofu bentong bulat
- Chicken breast – diced and marinated with turmeric and salt *You can add any other ingredients as you wish; prawns, squid*
- 2 tomatoes – diced into 4
- 1 potato – diced into 8
- Water
- One limau kasturi / calamansi lime
- Sugar and salt to taste
- 2 tbsp cooking oil
Method
- Heat up wok with some oil and fry the blended onion and garlic paste till fragrant.
- At the same time, bring about 300ml of water to boil in a pot and place the potatoes in to boil until they are soft.
- Add chilli boh in the wok and cook for about 7 to 8 minutes until the oil splits.
- Add in the chicken and cook for about 5 minutes.
- Add in the thick soy sauce, light soy sauce, oyster sauce, chilli sauce and tomato sauce and cook for few minutes. Add water if you would like the mee goreng to have more sauce.
- Add in tomatoes and boiled potatoes and cook until the tomatoes turn slightly mushy.
- Throw in the noodles and sawi and cook until the noodles have a nice bite to it, don’t cook it too long or it will be too soggy.
- Crack in 3 eggs at the side of the wok and mix in slowly with the noodles once slightly set.
- Add salt (if needed), Maggi Cukup Rasa and sugar to taste.
- Finally, squeeze in one limau kasturi juice right before removing the noodles from the fire.
Tips:
- Wash the yellow noodle with hot water to remove the ‘raw’ smell.
- Don’t add too much of thick soy sauce at one go or it will become too bitter, add along as you taste.
- If you want your mee goreng to be spicier, pound a few bird’s eye chillies / cili padi before adding them in.
- For added kick, squeeze in half limau kasturi juice right before serving.