“Mamak” refers to Tamil Muslims of Malaysian nationality. Mamak fare is very popular in Malaysia. One can find mamak stalls sprouting up everywhere, from roadside dining with dining areas extending onto five foot pathways and busy intersections, to spacious and airy restaurants.
Every Malaysian has their favorite mamak stall hang-out where they meet up with friends over some teh tarik and discuss matter of utmost importance, from politics to last night’s bashing of Manchester United… Many stalls are open 24/7 and offers a variety of ‘roti’ and beverages such as roti canai, roti boom, roti planta, roti pisang, roti sardin (whatever you can name, they can make!), puri, thosai, chapati, mee goreng, milo, horlicks, cham… really, the list is non-exhaustive.
When you are away from home for too long, you start having cravings for the simplest things, such as half-boiled eggs with soy sauce and pepper… Yeah, simple food which my mom used to prepare with lots of love..
Anyway, keeping with my concept of fast and easy home cooking, here’s what I whipped up for dinner yesterday – Stir-Fried Mee Hoon ala Mamak. If you are wondering why I always cook Mee Hoon, that’s because I have not found any supplies of Mee (Yellow noodles) yet…
100gm Mee Hoon, pre-soaked in hot water and drained
1 large tomato, diced
1 cup shredded cabbage
1 cup shredded bok choy
1 cup roasted chicken meat, diced
1/2 cup chinese parsley, chopped
1 red chilli, cut
5 shallots, diced
3 cloves garlic, minced
2 tbs oil
1 tbs oyster sauce
2 tbs dark soy sauce
2 tsp fish sauce
1 tbs chilli sauce
2 tbs ketchup
1 tsp sugar
1 tsp cayenne pepper
1 wedge of lemon (about 1/2 tbs of lemon juice)
Mix the oyster sauce, dark soy sauce, fish sauce, chilli sauce, ketchup, sugar and cayenne pepper in a bowl and set aside. Heat oil in wok, fry the shallots and garlic till fragrant. Add the vegetables and chicken meat and stir-fry for a minute. Crack an egg into the wok if you like. Add the Mee Hoon and pour the sauce over the Mee Hoon. Stir-fry to mix. Squeeze the lemon juice over the Mee Hoon and test taste. Add soy sauce and pepper if necessary. Serve hot garnished with fried shallots, cut chillies and a sprinkling of chopped chinese parsley.