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Mee Goreng Mamak

Name: Mee Goreng Mamak
Cuisine: Malaysian
Ingredients: 200 grams yellow noodles; 100 grams tofu puffs; 100 grams shrimp; 2 large eggs; 3 cloves garlic; 2 medium shallots; 2 tablespoons chili paste; 2 tablespoons soy sauce; 1 tablespoon tomato ketchup; 1 tablespoon lime juice; 2 stalks spring onions; 2 tablespoons oil

Mee Goreng Mamak is a flavorful Malaysian fried noodle dish characterized by its spicy, tangy, and savory taste, often enriched with tofu, eggs, and seafood or chicken. It is a staple in Mamak stalls, reflecting the multicultural tapestry of Malaysian street food culture and the Indian Muslim community's culinary influence.

12 ingredients

spicysavorytangyumami

Culinary DNA Preview

Malaysian60%

Indian25%

Chinese15%

Ingredients

yellow noodles
200 grams
tofu puffs
100 grams
shrimp
100 grams
eggs
2 large
garlic
3 cloves
shallots
2 medium
chili paste
2 tablespoons
soy sauce
2 tablespoons
tomato ketchup
1 tablespoon
lime juice
1 tablespoon
spring onions
2 stalks
oil
2 tablespoons

Method

Steps not available

Origin Story

This dish originates from the Indian Muslim (Mamak) community in Malaysia, blending Indian and Malay cooking styles and ingredients, becoming a beloved street food since the mid-20th century.

Culinary DNA

Ingredient ancestry breakdown

Malaysian60%

ingredients+techniques

Indian25%

ingredient_origin

Chinese15%

ingredients+techniques

Techniques

stir-frying scrambling sautéing

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Southeast Asiacuisines →Foodways connections →