Mee goreng mamak

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1. Heat oil in a pan at medium heat. Add peanuts, dried chilies, dried shrimps, and dhal. Fry the aromatics until fragrant. Remove from pan and leave aside.

2. Blend fried ingredients with tamarind paste and water until fine. Sauté the blended ingredients in oil heated over low heat. Continue cooking until the oil separates from the paste and turns a darker shade.

3. Skin and cut potatoes into small chunks and boil them in a pot of water until knife-tender. Once ready, remove them from the pot and leave aside. Discard water.

4. Slice onion and fried tofu, mince garlic, and cut the cabbage and Chinese broccoli (choi sam). Prepare and cut prawn fritters. Boil noodles to soften if using dried ones. Mix black soy sauce with water.

5. To fry one portion, heat oil and add 1/4 of the garlic, onion, and prepared paste. Sauté until fragrant. Optionally, add prawns.

6. Add 1/4 amount of the tofu, boiled potatoes, cabbage, Chinese broccoli, and prawn fritters. Sauté for another 30 seconds.

7. Add noodles to the wok with 3 tablespoons of the dark soy sauce mixture. Mix evenly for 1 minute. Move noodles to the side, stir in an egg, and cook. Garnish with lime and green chilies. Repeat for remaining portions.

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