iii. Pity for PT3
Recently we have been doing quite a lot of travelling; and during those travels we stopped at quite a few eating places for lunch. One of the dishes that we never missed to order was anything related to 'goreng mamak'.
On one occasion, my missus would order Kuey Teow Goreng Mamak. On another occasion I would order Mee Goreng Mamak and on one stop we would order Maggi Goreng Mamak. December was the month we had more than our fair share of noodles fried Mamak style.
So, it was an inevitable choice when one day, when the whole house had a lot of spring cleaning to do (nothing to do with spring incidentally), that I suggested to my missus that we should not spend too much time cooking. An easy choice was Mee Goreng Mamak or Yellow Noodles fried Mamak Style. And to my amazement, the home-cooked version of this Mamak-style fried noodles was lip-smacking and I found myself having more than one plate of it!
- 500 g yellow noodles, blanched and drained
- 1/2 a cabbage, shredded
- 2 fish cakes, sliced
- 3 chicken thighs, deboned and sliced into 2 cm cubes
- 5 shallots, pounded
- 5 garlic cloves, pounded
- 2 tbs dried chili paste
- 3 tbs thick soya sauce
- 3 tbs oyster sauce
- 3 tbs tomato ketchup
- 1/4 chicken stock
- 2 eggs, lightly beaten
- 4 tbs cooking oil
- Some sliced spring onions and shallot crisps
Head the cooking oil in a wok, then saute the garlic, shallots and chili paste. Once aromatic, stir in the chicken pieces and fish cake, until the chicken pieces are cooked. Add in the seasonings (thick soya sauce, oyster sauce, tomato ketchup and chicken stock) and bring to a boil. Next add in the noodles and shredded cabbage. Cook until almost all the moisture is absorbed by the noodles. Push the noodles to one side of the wok, pour in the beaten eggs and stir until cooked. Then mix the noodles and scrambled eggs and cook for a further three to four minutes, Serve hot with a garnishing of sliced spring onions and shallot crisps.