Instruction

• Heat oil in a pan at medium heat
• Then, add peanuts, dried chilies, dried shrimps and dhal
• Fry the aromatics until fragrant
• Remove from pan and leave aside
• Blend fried ingredients with tamarind paste and water until fine
• Then, sauté the blended ingredients in oil heated over low heat
• Continue cooking until the oil separates from the paste and turns a darker shade
• Skin and cut potatoes into small chunks and boil them in a pot of water until knife-tender
• Once ready, remove them from the pot and leave aside
• Discard water
• Slice onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam)
• Prepare prawn fritters and cut them
• Boil noodles to soften them if bought dried
• Also mix black soy sauce with water
• To fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste
• Sauté until fragrant
• Optionally, add prawns
• Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters
• Sauté for another 30 seconds
• Add noodles to the wok
• Add 3 tablespoons of dark soy sauce mixture
• Mix evenly for the next 1 minute
• Then, move the noodles to the side of the wok
• Stir in an egg
• Garnish with a slice of lime and slices of green chilies
• To cook another plate of noodles, repeat from step 5 onwards