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| Ingredients | | 3 tablespoons oil | | 2 cloves garlic, minced | | 200g medium prawns | | 100g diced chicken | | 60g firm tofu (bean curd), cubed | | 1-2 tablespoons sambal ulek | | 400g fresh Hokkien noodles | | 1/2 onion, sliced | | 2 tablespoons light soy sauce | | 2 teaspoons dark soy sauce | | 1 tablespoon tomato sauce | | 1 medium tomato, cut into wedges | | 1 spring onion, chopped | | 1 long red fresh chilli, sliced | | 1 cup bean sprouts | | 1 egg, beaten | | salt and freshly ground black pepper | | 1 lime, cut into wedges, optional |
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| Mee Mamak (Indian-Muslim Fried Hokkien Noodles) |
| 01 / 03 / 04 Tony Tan |
| Photography by Peter Mack |
| This is a Malaysian hybrid cooked by the Mamaks Ð Indian-Muslims from south India. It is multi-cultural in composition: the noodles are Chinese, the tomato sauce a British legacy, the sambal ulek Malay in origin, but the combination of the three is Indian. Surprisingly, it works! This wonderfully playful dish comes from chef Halim Mohd Zain at the Concorde Hotel in Kuala Lumpur. |
Method |
Heat the oil in a wok. Add the garlic, prawns, chicken, tofu and sambal ulek. Fry 2 minutes then add noodles, onion, soy sauces and tomato sauce. Fry over medium heat for 3 minutes, adding a sprinkling of water if necessary. Finally, add the tomato, spring onion, chilli, bean sprouts, beaten egg, salt and pepper. Cook another 20 seconds and serve at once with wedges of lime, if preferred. Serves 4. 
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| To Serve |
| 4 | |
