The Best Homemade Mee Goreng Mamak! | Fried Noodles - Vegan Malaysian Food
Mee Goreng Mamak has a complex flavour and texture, but few people know why! The secret is actually the mix of peanuts and lentils in the sauce. It gives the whole dish a creamy, nutty flavour that coats every single strand of noodle. So let's explore this method in this video ✨ Scroll down for ingredients ????
Cucur Sayur (Vegetable Fritters) Recipe -
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Cucur Sayur (Vegetable Fritters) Recipe -
Mee Goreng Mamak (Mamak Style Fried Noodles)
Serves 4
40g or 1/4 cup raw peanuts
45g or 1/4 cups yellow split peas/lentils (dahl)
1/2 sheet seaweed, optional (for the fishy flavour)
2 tbsp chilli paste or cili boh
4 cloves garlic, sliced
2 red onions, sliced
1 tbsp Malaysian meat curry powder
2 tbsp tomato sauce (ketchup)
2 tbsp sweet soy sauce
1 tbsp soy sauce
1 vegetable stock cube, optional
1 - 1 1/2 cups water (according to how dry or wet you like the noodles to be)
Salt to taste
450g yellow noodles
2 vegetable fritters, roughly chopped
1 tomato, quartered
1 large potato, boiled and cubed
4 squares vegetarian seafood tofu, sliced
4 tofu puffs, cut into chunks
1 bunch mustard greens (sawi)
1 cup bean sprouts (taugeh)
Method:
- Fry raw peanuts and lentils until browned then blend to a powder along with seaweed (if using).
- Fry onions and garlic until caramelised, then add the peanut powder, chili paste, and curry powder. Add some water and cook until the oil starts to separate.
- Add the stems of the mustard greens and fry. Then add tofu, vegetarian seafood tofu, vegetable fritters, tomatoes and lastly the greens
- Toss the noodles in and mix to coat in the sauce. Add soy sauces and beans sprout. Stir together, turn off the heat and serve immediately with sliced chilies, lime and fried shallots.
Gettin jiggy with it: How to Cook Super Flavorful Tofu, fried crisp, with lots of commentary
Have ever put tofu in the fridge to marinate, maybe for days on end, and then you cook it and it is still super bland? Or maybe you baked it and it was too salty or not flavorful enough? Well, I have a technique for you! This method will make your tofu POP! It's easy, dolly.
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Gado Gado Ketupat and Ketoprak
GADO-GADO KETUPAT Indonesia Salad with Peanut Sauce
*Ingredients:
- lontong/ketupat (steamed rice cake), this is the carb
- hard-boiled eggs, the protein
- fried tofu.
- Toge (Bean spouts), Tofu, cabbage, corn, spinach, silverbeet, cucumber, green beans, English spinach, carrots
- bawang goreng (fried shallots)
-spicy peanut sauce.
* PEANUTS SAUCE
Ingredients to prepare Indonesian gado-gado peanut sauce;
-fried peanuts,
-red chilies,
-garlic,
-palm sugar,
-salt,
-terasi/belacan/shrimp paste, -tamarind, lime, and kecap manis.
* Method:
1. Using a food processor, grind peanuts, garlic, palm sugar, chilies, terasi/belacan/shrimp paste, and salt. Try to stop when the peanuts still have some chunks and not completely turned into a smooth paste.
2. Transfer the peanut mixture into a mixing bowl, add tamarind juice, lime juice, and sweet soy sauce.
3. Then add enough hot water to the mixture while stirring to get the consistency of the peanut sauce that you like.
* ASSEMBLE THE GADO-GADO KETUPAT SALAD
1. Arrange ketupat, top with all vegetables are cooked, Top with fried tofu, and fried shallots. Serve with the peanut sauce and boiled Egg.
2. Just prior to eating the salad, pour the peanut sauce and mix well.
KETOPRAK ( VERMICELLI AND TOFU SALAD )
* Ingredients
- 2 block firm tofu (about 300 gram), drained and cut into 1/2 inch x 1/2 inch x 1 inch
- 100 gram bean sprouts (Indonesian: taoge)
- 200 gram vermicelli (Indonesian: bihun), soaked in cold water until soft
* Peanut sauce
- 100 gram peanut with skin on (Indonesian: kacang tanah kulit)
- 5 cloves garlic
- 5 Thai chilies (Indonesian: cabe rawit)
- 1 tablespoon palm sugar (Indonesian: gula Jawa)
- 1 teaspoon salt
- 175 ml - 200 ml warm drinking water
* Accompaniments
- sweet soy sauce (Indonesian: kecap manis)
- fried shallot (Indonesian: bawang goreng)
Method:
* Salad
1. Heat enough oil in a pot for deep frying.
2. Deep fry peanuts until a shade darker.
3. Deep fry tofu until lightly golden brown.
4. Deep fry garlic until lightly golden brown.
5. Deep fry Thai chilies until a shade lighter.
6. Boil a pot of water and blanch bean sprouts. Remove with slotted spoon and set aside.
7. Blanch vermicelli, drain and set aside.
* Peanut sauce
1. Grind peanut, garlic, Thai chilies, palm sugar, and salt until becoming a thick paste.
2. Add water and mix well.
* Assemble the salad
1. Arrange vermicelli. Top with fried tofu, bean sprouts, and fried shallots. Drizzle with sweet soy sauce. Serve with the peanut sauce.
2. Just prior to eating the salad, pour the peanut sauce and mix well.
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