I believe that English is a universal language. But there are words I used in Singapore which are unheard of here. Or at least, there is a different word for it. For example, something as common as the ‘handphone’ is called a ‘cell’ here. If you’re looking for a ’tissue’ use the word ‘Kleenex’. If you’re in need to fill the space in a package you’re about to ship, you’ll be looking for ‘peanuts’ and I don’t mean the kind you pop in your mouth. Similarly, the word ‘mee’ which is synonymous for noodles, is unheard of here. Given that it’s not even an English word,  we use it so often that it almost seems like it is a staple in our Singaporean/Malaysian culinary dictionary. So mee goreng translates to fried noodles. Mee goreng mamak translates to Indian fried noodles and I say they are to pine for when you’re away from home.

picture from http://dotherofficecafebistro.blogspot.com

If you ever visit the hawker centres in Singapore, you will surely notice the mee goreng mamak stall. Although there are other stalls, the Malay and Chinese stalls,  which sell fried noodles, the Indian mee goreng is in a class of its own. While most mee goreng mamak has minced meat, fried bean curd, boiled potatoes, cabbage, diced tomatoes, eggs and an assortment of sauces, there are variations which may have other ingredients or may be lacking in some of these. You can always request the omission of these ingredients to suit your preference. But one thing that stays the same is the color. There is a certain reddish tinge to the mee goreng mamak which I believe can only be the work of food coloring. The color will stain your fingers and of course the clothes. I know this for sure  because I have the gift of the clumsy eater.

While they fry the noodles right before your eyes, it seems the recipe remains impossibly elusive. I think it’s probably one of the best kept trade secrets in the food business in Singapore and Malaysia. How they keep their mee goreng recipe so well hidden is beyond me and keeps me in awe of them.  Inspired by RasaMalaysia, on a day I couldn’t figure what to cook, here’s my version of mee goreng. It does little justice to the real thing, but it still is tasty and doesn’t take too much time preparing and cooking it.

But my search for the recipe for mee goreng mamak continues…hopefully not in vain.

Ingredients:

1 packet of chow mien noodles (yellow noodles if you can find it)
1 cup minced meat
1/2 tbsp meat curry powder
2 gloves garlic
1/2 onion
2 dried chili (seeds removed and soaked in hot water)
1/2 onion - sliced not too thin
2 cups cabbage - sliced
1/2 cup crimini mushrooms (optional)
2 tbsp soy sauce
2 tbsp sweet soy sauce (kicap manis)
3 tbsp ketchup
1/2 tbsp sugar
1 egg
1 tomato cut into 8 cubes
1 lime (garnish)
2 springs spring onion
salt to taste
4 tbsp oil

Method:

1. Pan fry the minced meat without any oil. When the meat turns brown and liquid dries up, add the curry powder, stir fry for a little while to coat the meat properly. Remove and set aside.
2. Blend the chili, onion and garlic. Set aside.
3. Mix the sauces and sugar, set aside.
4. In the same wok used to fry the meat, heat oil. Add the blended ingredients, fry till fragrant.
5. Add the mushrooms, sliced onions and fry for a few minutes till mushrooms are soft.
6. Add the noodles, and mix well. Add the sauces and salt and continue to fry until well combined.
7. Push the noodles to one side of the wok, add the egg into the space and scramble it. Then combine the scrambled eggs with the noodles.
8. Add the cabbage and tomato. Fry for a few minutes until the cabbage softens.
9. Turn off the heat, serve hot with a wedge of lime and garnish with chopped spring onions.

Tips:

• The recipe above is not spicy. Add more dried chilies for a spicier version or serve sambal as a condiment.
• Sliced cucumbers with tomato sauce is usually served with tis dish.