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Monday, March 14, 2011

Mee Mamak (Malaysia Street Food-- Fried Noodle) 嘛嘛档炒面



Mee Mamak was my favorite supper back home. As a college student, I used to spend hours at Mamak stall with friends, we talked, we laughed and we shared so much about dreams.

Those were the days, we were young and innocent, and now we are all scattered at different places, walking different walk of lives... ...

Whenever I miss my friends and my dear homeland. I stir up this tasty noodle, and re-live those memories again.

在马来西亚有着一群很特殊的民族叫嘛嘛族,是印度籍回教徒。他们有着共同的职业 -- 开小食摊,卖的都是清真食品。

这些小摊清一色卖的都是类似的食品 -- 嘛嘛档炒面,嘛嘛档抛饼(Roti Canai),嘛嘛档罗惹面。大多数的嘛嘛档都是24小时营业的,是年轻人宵夜的好去处。

我念书的时候,经常和一群好友到嘛嘛档吃夜宵,天南地北地“车大炮”。说着梦想,说着未来,说着少年不识愁滋味的所谓烦恼。而今,我们都各分东西,各有了自己的家庭和生活。

而成千上万的嘛嘛档,仍旧在我那遥远的故乡,为一代又一代的学子们提供价格廉宜,美味可口的夜宵。

今夜,来一盘著名的嘛嘛档炒面,如何?

Ingredients:
1/2 packet yellow/cooked noodle
1/2 piece of firm tofu
1/2 medium size tomato (cubed)
2 tbsp Sambal Belacan
4-5 medium shrimp(shelled and veined)
7-8 slices of chicken, marinate with pepper and salt(I used Mussel instead)
4-5 slices of fish cake/ sliced fish ball
1 tsp minced garlic
1 tbsp fried shallot
1/2 - 1 cup of moong bean sprout
1 bunch of Chinese mustard (Sawi)
1 egg(Optional)

Seasoning:
2 tbsp Light soy sauce
1/2 tsp Dark soy sauce
1 tsp Sweet chili sauce(Maggie or ABC brand, or substitute with ketchup).
1 tsp Oyster sauce(Optional)
Salt to taste

材料:
1/2 包油面条
1/2 块老豆腐
1/2只中型番茄 (切丁)
2大匙的叁巴辣椒酱
4-5只中虾(剥壳去肠泥)
7-8片鸡肉切片,稍微用盐和胡椒腌一下(我用了淡菜代替)
4-5片鱼片/鱼丸切片
1 小勺 蒜蓉
1 大勺 葱酥
1/2-1杯豆芽
一把油菜心(切段)
鸡蛋一只(可无)

调味:
2 大勺 酱油/生抽
1/2 小勺 黑酱油/老抽/酱油膏
1 小勺 瓶装辣椒沾酱(Maggie或ABC牌子都可以,如果没有,用ketchup代替)。
1 小勺 蚝油(可无)
盐适量(如果酱油够咸了可以不下盐)




1. Fry the tofu till golden in color, let cold and slice into 5mm in thickness. In the same cooking wok, stir fry minced garlic and half of the fried shallot. Add the fish cake/ball pieces, if using chicken, stir together.

2. Now add 2 tbsp of Sambal Belacan,stir for a minute or so, add 1/4 cup of water and bring to boil, add chopped tomato. Season with Sweet Chili sauce/ketchup, light and dark soy sauce.

3. Add shrimp, noodle, tofu, and vegetable (For crunchy/fresher look, add the vegetables later). Stir well,  add mussel, and give it quick stir at high heat. If you like to make it with egg, push the noodle aside, and crack the egg in, and turn the noodle with egg quickly until well coated with egg.

4. Sprinkle chopped spring onion and fried shallot before serving.

1. 先把老豆腐煎至金黄色,冷却切片备用。锅里爆香蒜蓉和一半的葱酥(另外一半装饰用)。然后下鱼丸片炒炒,如果用鸡肉的话,也这个时候一起炒。

2.加入两大匙的叁巴辣椒酱炒炒,倒入1/4杯水煮滚,加入切丁的番茄。加入辣椒沾酱/番茄酱,酱油,黑酱油,煮滚。

3. 加入虾仁、面条、豆腐和青菜(如果喜欢青菜清脆一点的,可以先下面条,翻匀煮煮才下青菜)翻匀,加入淡菜,快速翻炒。如果要加鸡蛋的话,这个时候把面条移到一边,打入鸡蛋,用炒勺打散,然后快速和面条翻匀。

盛起,撒葱花和葱酥,夜宵好罗!在外的马来游子,你可有思念这充满记忆的炒面?




1 comment:

  1. 盈盈: Odelia Cheng 向我推荐你的食谱,的确很好!我是大马的食谱杂志出版社,不知你有意提供你的食谱以刊登在杂志吗?

    ReplyDelete

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