I have never made Tom Yum from scratch. It was always a tom yum paste which I would tweak to my liking. But seeing this post on #highheelgourmet.com, I was tempted to try making it from scratch and boy was I happy or what with the results! i’m not going to post the recipe here since Miranti has done an amazing job explaining to finite detail on how to make this. Do go and try!
This is a Malaysian favourite and it’s pure sin on a plate as it’s full of carbs, oil and would easily total up to 700 calories per serving. If you are too concerned about the dial on the weighing scale, then don’t even bother trying this.
The term “mamak” is referred to the Indian Muslim clan that created this dish. “Mamak” can be a derogatory term if used in that manner but somehow when you say “mamak” and “mee goreng” it is completely acceptable. The indian muslims in Malaysia are exceptional entrepreneurs. If you had been to Malaysia, you’ll know why. There’s a “mamak” restaurant or stall almost in every part of Malaysia. It’s the biggest food chain business and soon you know it, it’ll be heavily franchised too. One of my fav mamak shop called Ali Maju can be found in most township and is running 24/7 and even at 3am, their business is running well with the shop swamped with customers. And the guy making the mee goreng is constantly at his station, frying up plates and plates of mee goreng all night long…
Now that you know how famous this plate of noodles is, maybe you’d like to try it. The original mamak mee you get from the stalls is just plain noodles with fried prawn tofu, sawi and egg. My version of course has the goodies – prawns and fishballs or fishcakes (whichever that is in the fridge).
1 packet of yellow noodles (If you are buying this in a chain store, it would say Singapore noodles)
2 cloves of garlic sliced thin
6~8 prawns, shells removed and deveined
4~6 fishballs sliced to 3 (that’s 2 hemisphere and 1 flat circle)
4 stalks of sawi cut into 3in lengths (If you can’t get sawi, you can use Kailan or choy sum)
4~6 small sized pre-fried tofu sliced to halves or threes (you can alternatively deep fry regular tofu if you can’t prefried tofu. It’s just a lot of work and oil required. I would recommend buying this ready made from the asian shop)
2 tbsp of sambal chili with prawn (This is the most important ingredient. If you can’t find this, you might not get the similar taste. Use ground chili instead)
Dark soy sauce for colour
Salt to taste
Fry the garlic in a wok with some oil before adding the prawns and fishballs
Add the sambal chili with prawn and fry some more
Once the prawns and fishballs are cooked, add the noodles and top it with the dark soy sauce
Using your mad skills, stir in the noodles in the wok like a pro till the noodles is covered with all the sambal and dark soy sauce. The noodles takes about 5~10mins to cook. You can add in your salt now or wait after step #5 to salt
Once noodles is cooked, beat 2 eggs in a bowl. Make some space in the centre of the wok and pour in the egg mixture. Give it some 10 seconds before stirring the noodles with the egg. The idea is to coat all the noodles with egg.
Once egg is cooked, add in the tofu and sawi. Give it another minute for the sawi to get some heat. Don’t forget to check for seasoning one last time. And then you are done. Get ready with the fork to dig in! Yummm…