Mee Goreng Mamak

Steps

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1. 1
   Heat some oil in a pan over medium heat
   ▶ ≈0:47
2. 2
   Add dried prawns, dhal beans, peanuts, and dried chilies, fry until fragrant and the ingredients darken slightly
   ▶ ≈0:55
3. 3
   Remove the fried ingredients and place on kitchen paper to absorb excess oil
   ▶ ≈1:47
4. 4
   Blend the cooled ingredients with water and tamarind paste until very fine and smooth
   ▶ ≈2:01
5. 5
   Heat oil in a pan, add salt and sugar, then stir in the blended paste, cooking until the oil separates from the paste
   ▶ ≈2:41
6. 6
   Prepare all ingredients: boil and cube the potatoes, mince the garlic, slice the onion, chop the cabbage and choi sum
   ▶ ≈4:05
7. 7
   Heat a cast iron wok over medium-high heat, add oil and fry the minced garlic
   ▶ ≈5:18
8. 8
   Add the prawn fritters, choi sum, and boiled noodles, stir-fry quickly
   ▶ ≈6:47
9. 9
   Pour in the prepared paste, dark soy sauce, and a little water, mix well
   ▶ ≈7:15
10. 10
    Add the potatoes, onion, cabbage, tofu, and prawns, continue stir-frying until everything is well combined
    ▶ ≈7:45
11. 11
    Crack an egg into the wok and quickly toss everything together until the egg is fully cooked (optional if allergic)
    ▶ ≈7:53
12. 12
    Turn off the heat, transfer to a serving plate, and garnish with prawn fritters before serving
    ▶ ≈8:10