Brilliant! Nice and easy. Tastes just like the ones sold in Malaysia - minus the nasties such as preservatives.

Made sugar syrup separately, before the soya bean milk. That way, it's easier to control the sweetness.

Made very little though. Not enough for the 5 of us. About 1L from 100 g of beans.

Need to strain it well. I used a cloth strainer and just needed 1 round of straining.

This is one of the many popular street food in Penang, usually fried by very experienced weather-beaten Indian hawkers. It is a delicious fried noodles, with lots of depth in flavour.

I like mine hot but you can control the heat by the amount of Sambal (chilli paste) that you use.

Not sure if I'm able to convert the cooking to a TMX. This is fried in the wok. Recipe is adapted from "Famous Street Food of Penang"


Name of Recipe:  Penang Mamak Mee Goreng

Number of People: 4

Ingredients:

2 to 4 tbsp oil
2 tsp chopped garlic
1 to 2 tbsp sambal paste, less for non-spicy version
50 g choy sum, cut into 3 cm lengths
500 g yellow noodles, rinsed
1 piece firm beancurd, fried until golden brown & sliced
1 large potato, boiled, peeled and sliced
3 eggs
100 g beansprouts

Options
Squids
Fish cake

Seasoning Sauce
2 tbsp light soya sauce
1 tbsp dark soya sauce
2 tbsp tomato paste
1/2 tsp salt, or to taste
1 tsp sugar

Sambal Paste

10 dried chillies, large. Soak in hot water before processing.
1 onions
2 cloves garlic
1/2 tsp salt

Garnishes (Optional)
Fried shallot crisps
1 fresh red chilli, sliced

Preparation:

1. Whizz Sambal ingredients in the TMX. Heat the oil in a wok. Add sambal paste, if usiing. Fry until fragrant and oil separates from the paste on low heat. Otherwise, sauté garlic.

2. Add greens and fry for a few seconds.

3. Add noodles and fry over high heat for a few seconds, stirring continuously.

4. Add 3 tbsp of seasoning sauce, beancurd and potato. Stir to mix well.

5. Lower heat. Spread out the noodles and make a well in the centre. Add 1-2 tbsp oil. Crack eggs into the oil. Stir to scramble the eggs and cook for a few seconds until the eggs are somewhat set.

6. Add beansprouts and spring onion. Mix well. Dish out when beansprouts are wilted.




Tips/Hints:

The noodles shouldn't be dry nor wet with gravy.
The taste is a balance of salty, sour (from the tomato sauce), spicy and slightly sweet.
I've used a combination of tomato paste and ketchup before.
If adding protein, mix them in and cook before adding the greens.
I like to marinate sliced squid in Thai Fish Sauce for this dish.

Photo: