Mee goreng mamak

Ingredients

• 50g Peanuts
• 15g Chilli
• 10g Prawns
• 5 tbs Oil
• 750 ml Water
• 1/2 tbs Tamarind Paste
• 250g Potatoes
• 2 Red Onions
• 4 Garlic Clove
• 30g Cabbage
• 30g Chinese Broccoli
• 1 Tofu
• 1 tbs Soy Sauce
• 4 Noodles
• 1 Egg

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the oil in a pan and fry the peanuts with the chilli until fragrant, then lift out and set aside.
2. Blend the fried peanuts and chilli with the tamarind paste and a little of the water until smooth.
3. Cook this paste in a little oil over low heat until the oil separates out and the mixture turns a darker colour.
4. Peel the potatoes, cut into small chunks and boil until a knife slides through easily, then drain and set aside.
5. Slice the onions, mince the garlic, shred the cabbage and Chinese broccoli, cube the tofu, and soften the noodles in boiling water if using dried. Stir the soy sauce into a little water.
6. For each portion, heat some oil and fry the garlic and onion, then stir in a spoonful of the tamarind paste and the prawns until fragrant.
7. Add a share of the tofu, cooked potatoes, cabbage and Chinese broccoli, and stir-fry for 30 seconds.
8. Tip in the noodles and the soy sauce mixture, tossing everything together for 1 minute.
9. Push the noodles to one side of the wok, crack in the egg, let it set slightly, then fold it through the noodles.
10. Repeat the frying steps for each further portion, cooking one plate at a time.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.