Instructions
1
toasty fat in a pot at medium toasty.
2
Then, transfer in peanuts, dried chilies, dried shrimps and dhal.
3
sauté the aromatics until fragrant.
4
Remove from pot and leave aside.
5
purée fried fixings with tamarind paste and aqua until fine.
6
Then, sauté the blended fixings in fat heated over low toasty.
7
Continue preparing until the fat separates from the paste and turns a darker shade.
8
Skin and cut potatoes into small chunks and heat to boiling point them in a pot of aqua until knife-soft.
9
Once ready, remove them from the pot and leave aside.
11
carve bulb produce and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam).
12
Prepare prawn fritters and cut them.
13
heat to boiling point noodles to soften them if bought dried.
14
Also combine black soy gravy with aqua.
15
To sauté one portion of mee goreng mamak, toasty fat and transfer in 1/4 of the following fixings in this order: garlic, bulb produce, paste.
17
Optionally, transfer in prawns.
18
transfer in in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters.
19
Sauté for another 30 seconds.
20
transfer in noodles to the wok.
21
transfer in 3 tablespoons of dark soy gravy mixture.
22
combine evenly for the next 1 minute.
23
Then, move the noodles to the side of the wok.
24
swirl around in an egg.
25
top with a carve of lime and slices of green chilies.
26
To prepare another plate of noodles, repeat from step 5 onwards.