Just a couple of days after our country’s National Day (Singapore), came news of the passing of our ex President. Once again, we are reminded how amazing our country is with various races living in harmony. And how this influences our local food in Singapore that made us Uniquely Singapore.

Mee Goreng Mamak is an Indian Muslim type of noodle dish commonly found in hawker centre in Singapore and Malaysia. Indian being the third largest racial group in Singapore and Malaysia do have an important influence in the local cuisines.

There are many Mee Goreng Mamak recipes around but I found that this recipe is easy and the taste is good.

I have slightly tailored to suit my family’s taste buds (We love spice) and you can adjust to yours too.

INGREDIENTS : Servings: 4-6 adults
1kg of yellow noodles
400g beansprouts (depend on liking. I personally love lots of it) 

4 tomatoes (quartered) 

3 onions (sliced) 

2 chicken breast meat (thinly sliced) 

4 eggs (lightly beaten)

2 small size dry bean curd (cut into small pieces) 

5 tablespoons of cooking oil 

2 tablespoons of minced shallots 

6 clove garlics chopped

2 fish cakes (sliced) – optional

500g prawns (de-shelled and de-veined) – optional 

4 bird eye chilli or red cut chilli – optional（adjust to your level of spiciness)

6 tablespoons of tomato ketchup

6 tablespoons of chilli sauce or chilli paste (if you prefer spicier) 

1 tablespoon of dark soya sauce 

1 tablespoon of light soya sauce 

1 teaspoon of turmeric powder (optional)

For garnishing

Some cucumber slices 

Some fresh coriander leaves or spring onion Some lime or Calamansi  (cut into half)

DIRECTIONS

1. In a big frying pan, add oil then add in the shallots and garlic. Next, sauté the onion until fragrant. Add in turmeric (if preferred). Add the chicken breast, stir fry for 1-2 minutes. Add the dry bean curd and fish cakes.

2. Add in the yellow noodles and stir fry until well mixed. If the yellow noodles is too dry, add about 1/4 cup of water.

3. Add the tomatoes, prawns, tomato ketchup, chilli sauce or paste, freshly red chilli (if any). Stir fry until well combined (about 2-3 minutes)

4. Add in the beaten egg, followed by the beans sprout. Stir fry until the beaten eggs dries up. Off the heat and transfer to the serving plate.

5. Garnish with lime or calamansi, sliced cucumber, sliced tomatoes, additional tomato ketchup or chilli sauce.

6. Top it up sparingly with deep fried onion, some coriander leaves or spring onion.