How to Cook Penang Mee Mamak

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF

Penang Mee Mamak, aka Mee Goreng, has its own nuances compared to the Mee Goreng I grew up with down in the southern part of Malaysia.

Click here to watch on YouTube >> https://www.youtube.com/watch?v=P-WS9fGdSLA

Subscribe for more Malaysian cooking videos – Youtube.com/JackieM

Penang Mee Mamak typically uses thin egg noodles (not too dissimilar to Maggi Mee ie. instant noodles) whereas I’m more familiar with the version that uses thick hokkien noodles.

This demonstration by Chef Siva of Hotel Jen, Penang, also uses a sauce that serves a dual purpose as the sauce base for Sambal Sotong ie. Squid Sambal.

This is the third video in the Fay and Jackie Tour series where we went on the hunt for Penang’s best eats.

Recipe –

Mee Mamak (Fried Noodles)
(Serves 1 Person)

Ingredients

Prawn Meat 60gm
Beansprout 30gm
Choy Sum 30gm
Potato Boiled & Diced 20gm
Tomatoes Diced 20gm
Egg 1
Chili Paste sambal 15gm
Yellow Noodle 150gm
Chili Sauce 20gm
Dark Soya Sauce 10gm
Light Soya Sauce 15gm
White Bean curd (deep fried diced) 20gm
Chopped garlic 5gm
Cooking oil 30ml
Lime 1
Cucumber 20gm

Follow my social pages for more updates:

https://plus.google.com/+JackieM
https://www.facebook.com/jackiemFood
https://twitter.com/jackiemsydney
http://instagram.com/jackiemsydney

Hotel Jen Logo

Don't Miss Any of My Recipes, Exclusive Giveaways, News and Updates, including about Wok Around Asia, my new online cooking course. SIGN UP HERE -


Related Posts Plugin for WordPress, Blogger...