Mee goreng mamak

Begin by heating the oil in a pan over medium heat, allowing it to shimmer gently before introducing the peanuts, dried chilies, dried shrimps, and dhal. Fry these ingredients until they release a fragrant aroma, indicative of their toasted, nutty essence. Once achieved, remove this mix from the pan and set it aside to cool slightly. Combine the fried ingredients with tamarind paste and water in a blender, pulsing until the mixture becomes a smooth and fine paste. Return to the pan and sauté this paste on low heat, stirring continuously until the oil begins to separate and the color deepens to a rich, darker shade—this step intensifies the flavors and ensures a luscious sauce. While the paste cooks, peel and dice the potatoes into small chunks, then boil them in water until they are tender when pierced with a knife. Drain and set aside. Prepare your vegetables by slicing the onions and fried tofu, mincing the garlic, and cutting the cabbage and Chinese broccoli into bite-sized pieces. Prepare the prawn fritters by slicing them and, if using dried noodles, soak or boil them until soft. Mix the black soy sauce with water for later use. To prepare one portion of mee goreng mamak, heat oil in your wok or large frying pan and add a quarter of the minced garlic, sliced onion, and the blended paste. Sauté this mixture gently until it becomes fragrant, releasing the combined aromas of garlic, onion, and the rich sauce. At this stage, you may add prawns for extra protein and flavor. Next, introduce a quarter of the tofu chunks, boiled potatoes, cabbage, Chinese broccoli, and prawn fritters to the wok. Toss and sauté these ingredients together for about 30 seconds, allowing the flavors to meld without overcooking the vegetables, which should remain slightly crisp. Add the noodles, then pour in three tablespoons of the black soy sauce mixture you prepared earlier. Stir thoroughly to coat the noodles evenly, continuing to cook and mix for another minute to ensure all elements are heated through and well combined. Push the noodle mixture to one side of the wok, creating space to crack in an egg. Stir gently until the egg is cooked and integrated seamlessly into the dish. Finally, garnish your serving with a fresh slice of lime and a few slices of green chilies for a burst of color and vibrant heat. Repeat the frying process from sautéing garlic onwards for each additional portion you wish to prepare. For best results, cook noodles fresh and serve hot to enjoy the full spectrum of textures and flavors in this iconic Malaysian street food.