Mee goreng mamak Recipe

Combine the fried ingredients with the tamarind paste and 750 ml of water in a blender. Process until the mixture is completely smooth and fine.

Pour the blended paste into a clean pan with a little fresh oil, heating it over low heat. Continue cooking, stirring occasionally, until the oil separates from the paste and the color deepens to a richer, darker shade. This can take some time, but it's crucial for developing the paste's flavor.

Add 1/4 of the boiled noodles to the wok. Pour in 3 tablespoons of the dark soy sauce mixture. Mix everything evenly, tossing the noodles to coat them in the sauce and vegetables, for about 1 minute.

Push the noodles to one side of the wok, creating a space in the center. Crack in the egg and quickly scramble it in the open space until just set, then mix it into the noodles. Garnish your plate with a slice of lime and some green chilies. To cook another plate, simply repeat the process starting from step 5.