Mee Goreng means fried noodles. Indonesia has fried noodles, Malay has fried noodles, Chinese has fried noodles, Malaysian Indian Muslim has fried noodles. They are just different versions. Same with laksa, bubur, sup, everyone has their versions. Just enjoy the show people.
If anyone here is attempting this recipe, don’t use lemons.. use calamansi instead, if that is not available, go with lime.. It works so much better than lemon.. Because lemon is not that common with malaysian food, we do have them available everywhere but the flavour is uncommon for malaysian food.. Plus, his recipe is kind of a cheat style of mamak, but the flavours are there.. My suggestion, cook the curry powder together with the protein in the beginning, it is to get rid of the intense raw spice flavour.. And also, Justine, he cooked all that and all you taste (at least on camera) was the prawn?
What adam trying to do is to incorporate all ingredients from all over malaysia. So it's kind of mixtures corporate into one and that is a brilliant idea!
He forgot.... salt and sugar. Its a must in every dishes here in Malaysia. That kicap manis (sweet sauce) is just an additional flavor and to color the noodles.
I tried this lovely Mee Goreng years ago at the Gado Gado restaurant at Bayswater road Kings Cross, Sydney, in the 70.s. They used fine chilli powder in the noodles which where like fried vermicelli cooked in a delicious oil. Finely crushed peanut and small spicy chicken pieces and egg made this a real treat. I chased every restaurant in Sydney but know one cooked it like the GG.I loved the light blue neon sign Gado Gado it was really bohemian .
omg ive watched so many of your videos, in fact ive downloaded bunch of your videos in my phone and only today i found out you are malaysian! im malaysian too!! no wonder your food feels like home..haha
since he is cooking oversea for australian.. i understand the whole idea that chef put something which arent the original ingredient in fried noodles. every countries doesnt carried the same items therefore, the chef trying his best to utilize some new ingredient which he deemed a better subtitute.
Axel Lee : Finally someone understands, unlike the poster above 🙄 He’s clearly just demoing a recipe and trying to influence viewers out there to be curious and try it out...
Malaysia food have two type. 1. Typical food - wich combine with rice and other suitable food usually made for lunch and dinner. 2. Comercial food - Comercial food is can be diverse, probaly fred rice, mee goreng, bihun goreng and etc.
Indonesian call it mie goreng, and there are many kinds of this food in my country. Some provinces has their own mie goreng with different tastes and different way to cook.
In some places,all you need is of course yellow noodles,kway teow or rice vermicelli, minced beef,bean sprouts or chye sim,chilli and tomato paste,cook with onions,garlic and yup that’s about it. If you add prawns that will be seafood mee goreng.
This is quite close to the style of mamak mee goreng that was common up to about maybe 10 years ago? I remember it being more moist from the tomatoes and egg, my neighbourhood mamak even used cardamom pods to give it a nice complex flavour. Nowadays, the mee goreng has really deteriorated in quality. They just use the cheapest ingredients like fish cakes and cabbage; and the fry cooks are just churning it out, without any regard for flavour. You can literally taste their tidak apa attitude in the food they make.
Eugene Yeow Totally agree my friend. My theory is that authentic Malaysian food - especially the everyday man type - is facing a quite crisis due to many of the cooks retiring and younger generation not as keen to take over. Look at all the mamak restaurants, I can hardly find a decent mee goreng anywhere.
I just made mee goreng a few days ago......oh, I miss home.....! I m not sure what I did, but my noodles stick to each other? and yes, I did put them under cold water and separate them. thank you for this!
Look delicous..btw mamak noodles usually need sambal or bumbu and chilli paste..and you should stir eag first make scramble then put garlic..u garlic look burnt..
sham6286 this is definitely not mamak style.. But it is common if u hv mee goreng in certain bistro at hotel .I've tried a couple of times and i can sure they made it as exactly like this.
Dude. This mee goreng is not even as authentic as Malaysians do it, the right way. He didn't put enough ingredients to make the flavours more enhanced. This mee goreng is not even on my level yet.
