The one Malaysian street food that one can never find in any South East Asian restaurant in western countries is Indian Mee Mamak - fried yellow noodle, mamak style. Mamak are Indian muslims in Malaysia and they have a secret way of producing the best plate of pipping hot spicy tangy fried noodle with potato slices, tofu and squid (or cuttlefish). I especially love the noodles that are 'coated' with eggs.
I don't have tofu or squid on hand (and actually have no idea where to find squid in Copenhagen, seriously), and I also do a 'short-cut' version of chilli paste due to time constraint, so this is a modified/improvised recipe. For a complete recipe, please go to Rasa Malaysia, an inspiring blogger & chef's website where I originally adopted the recipe from. If you are also stuck without squid or would like to check out the improvised version anyway, then please read on.
The whole cooking process takes less than five minutes; so prepare all your ingredients to prevent chaos and here's what you need (for two portion):-
Ingredients:
I don't have tofu or squid on hand (and actually have no idea where to find squid in Copenhagen, seriously), and I also do a 'short-cut' version of chilli paste due to time constraint, so this is a modified/improvised recipe. For a complete recipe, please go to Rasa Malaysia, an inspiring blogger & chef's website where I originally adopted the recipe from. If you are also stuck without squid or would like to check out the improvised version anyway, then please read on.
The whole cooking process takes less than five minutes; so prepare all your ingredients to prevent chaos and here's what you need (for two portion):-
Ingredients:
Cooking Oil
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste (recipe below)
1 lb of Yellow Noodles (can also be found as ramen in Japanese stores)
1 small potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
A handful of bean sprouts
Lettuce leaves (for garnishing)
Sauces:
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce
3 tablespoon of tomato ketchup
Sugar and salt to taste
2 cloves garlic (chopped)
3 tablespoons of chili paste or to taste (recipe below)
1 lb of Yellow Noodles (can also be found as ramen in Japanese stores)
1 small potato (boiled, peeled, and sliced)
2 eggs
4 squids (cleaned and cut into rings)
A handful of bean sprouts
Lettuce leaves (for garnishing)
Sauces:
2 tablespoon of soy sauce
2 tablespoon of dark soy sauce
3 tablespoon of tomato ketchup
Sugar and salt to taste
Chili Paste:Mix 1tablespoon of chilli powder to 2 tablespoon of water (or adjust the spiciness to your taste). I also added some chicken bouillon to the paste.
Method:
Heat the wok and pour in the cooking oil. Add garlic, chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped lettuce. Squeeze some lime juice over the noodles before eating for the extra 'zing'. Enjoy.
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