Mee Mamak was my favourite supper back home. As a college student, I used to spent hours at mamak stall with friends, we talked, we laughed and we shared so much.
Those were the days... we were so young and innocent...And now we are all at different places, walking different kind of lives...
Whenever I miss my friends, and my dear homeland... I stir up this tasty noodle, and relive those memories again.
1/2 packet yellow/cooked noodle
1/2 piece of firm tofu
1/2 medium size tomato （chopped）
2 tbsp Sambal Belacan
4-5 medium shrimp（shelled and veined）
7-8 slices of chicken, marinate with pepper and salt（I used Mussel）
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)
3 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
Fry the tofu till golden colour, let cold and slice. In the same cooking wok, stir fry minced garlic and half of fried shallot. Add the fish cake/ball pieces, if using chicken, stir together.
Now add 2 tbsp of Sambal Belacan，stir for a minute or so, add 1/2 cup of water, bring to boil, add the chopped tomato. Season with Sweet Chilli sauce/ketchup, light and dark soy sauce.
Add shrimp, noodle, tofu, and vegetable (For crunchy/fresher look, add the vegetables later). Stir well, add mussel, stir quickly at high heat. If you like to make it with egg, push the noodle aside, and crack the egg in, and stir the egg in quickly until the noodle are well coated with egg.
Sprinkle chopped spring onion and fried shallot before serving.
中文版，For Chinese，Click --》麻麻档炒面