Mee goreng mamak

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the panGet the oil hot in a pan at medium heat. Then add peanuts, dried chilies, dried shrimps and dhal. Fry the aromatics until fragrant. Remove from pan and leave aside.
2. 2BlendBlend fried ingredients with tamarind paste and water until fine. Then sauté the blended ingredients in oil heated over low heat. Continue cooking until the oil separates from the paste and turns a darker shade.
3. 3Skin and cut potatoes into small chunks and boil them in a pot of water until knife-tender. Once ready, remove them from the pot and leave aside. Discard water.
4. 4Cut the onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam). Prepare prawn fritters and cut them. Boil noodles to soften them if bought dried. Also mix black soy sauce with water.
5. 5To fry one portion of mee goreng mamak, get oil hot and add 1/4 of the following ingredients in this order: garlic, onion, paste. Sauté until fragrant. Optionally, add prawns.
6. 6Add in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Sauté for another 30 seconds.
7. 7Add noodles to the wok. Add 3 tablespoons of dark soy sauce mixture. Mix evenly for the next 1 minute. Next, move the noodles to the side of the wok. Fold in an egg.
8. 8ServeScatter over a slice the of lime and slices of green chilies. To cook another plate of noodles, repeat from step 5 onwards.