I notice a typical Mamak store uses 3 different sauces to cook this dish, my guess is 1)tomato-based chilli sauce 2)sambal based chilli sauce 3)sotong based chilli sauce. These sauces and all the other ingredients give this dish such a complex taste.
I noticed that too @tean tan. I think the better ones definitely have 3 different types of sauces as you described. The smaller vendor, especially the ones pushing/cycling a 3-4 wheels street cart usually has 1-2 pots only, but with dark sauce in bottles. This street peddler usually sell by the roadside besides "lonkang". On my last trip I tried 2 different places and they both looked and tasted differently. Do you have your own recipe on how you make your mee goreng sauces? Cheers, Victor
Thanks @Peter Yong...yes, it is simple to make at home. Adjust the amount of mamak sauce you want to add to your mee goreng...also taste and adjust if you need more light soy/dark soy. More chilli too if you want it spicier. Good luck. Cheers, Victor
This looks amazing and really different from the usual recipes Ive seen, i like how its a cultural mix its great! Nice clear video showing how its done :) What would help the likes of myself, is a listing of the ingredients and amounts used in order as its not clear to me. I'd have to watch the video over a few times to work out the amounts.
Hi @Steve R…thanks. Glad you approve this new video. I will write up the recipe tomorrow and post on my website. I will update the video description with a link to the article. You should get an automatic notification once the article is published on my website. Cheers, victor
@@foodtripwithvictor thanks, I like how you explain where it’s from. It makes the dish more special in my view when cooking something like it in the UK. Being able to tell people it’s origins is really good and it surprises people when you know a lot about the food you cook and I think it makes the meal better. Can’t say I’ve seen those noodles for sale but I’ll have a look, one for the recipe book for sure. 😀👍🤤
@@stever456 hokkien or yellow noodles are pretty common here in Australia. They are usually available in the fridge compartment among the other types of noodle - egg noodles and rice noodles. Hopefully you can find it. My preference is a thinner version hokkien noodle which is more common back in Asia.
Hi @emerald garnet…it depends on where you live. If you are in any of the big cities in Australia you should be able to find a Chinese wok at most Asian supermarkets. The one I used and in most Chinese cooking is made from carbon steel. It’s inexpensive and good for wok hey. If you buy one,you need to understand how to look after it. It gets better over time. Do a google for “Chinese wok” or “Chinese carbon steel wok”. There are plenty of articles including online store. My suggestion is that if you live not far from an Asian grocery supermarket, it is better to go to the store..have a feel of it before buying. I also have a western style non-stick wok, and another smaller carbon steel wok. The one you see in most of my videos I have it for more than 15 years. It is well seasoned, and my preferred kitchen appliances when it comes to stir frying. Cheers, Victor
I got it many years ago at a pop up stall on LG of Gurney Plaza in Penang. It is a Japanese brand, but I can't remember the name as it is back in Australia, and I have not seen it at Gurney anymore. Maybe the company has discontinued this blender.
You add ikan bills to your chili paste because you want your chill to taste better. If you use the oil for frying ikan bills, your chilli paste will taate even better than you use new oil.
![Mee Goreng Mamak [Nyonya Cooking]](http://i.ytimg.com/vi/7YQ2E6fskyY/mqdefault.jpg)
![Mee Goreng Mamak [Nyonya Cooking]](/img/tr.png)
I notice a typical Mamak store uses 3 different sauces to cook this dish, my guess is 1)tomato-based chilli sauce 2)sambal based chilli sauce 3)sotong based chilli sauce. These sauces and all the other ingredients give this dish such a complex taste.
I noticed that too @tean tan. I think the better ones definitely have 3 different types of sauces as you described. The smaller vendor, especially the ones pushing/cycling a 3-4 wheels street cart usually has 1-2 pots only, but with dark sauce in bottles. This street peddler usually sell by the roadside besides "lonkang". On my last trip I tried 2 different places and they both looked and tasted differently. Do you have your own recipe on how you make your mee goreng sauces? Cheers, Victor
Hi Victor, looks so good. Also looks simple to try. Will attempt it.
Thanks @Peter Yong...yes, it is simple to make at home. Adjust the amount of mamak sauce you want to add to your mee goreng...also taste and adjust if you need more light soy/dark soy. More chilli too if you want it spicier. Good luck. Cheers, Victor
Looks good. Will give that a try soon. Thank you Victor.
You are welcome @M Chang
Just made this and the family love it! The mamak sauce 😋 Thank you for another great recipe.
Wow thanks for trying this recipe so quickly @Mei Bei…🤗👍 and thanks for letting me know 🥰😊 Cheers, Victor
Dear Victor, Thanks for the video. Just something to add.. Penang Mamak use daahes white rice vinegar, not assam jawa.
Thanks @Judy Ong..that is a good tip. I have a bottle in my pantry. Will try it myself next time I make the mee goreng 😊 Cheers, Victor
This looks amazing and really different from the usual recipes Ive seen, i like how its a cultural mix its great! Nice clear video showing how its done :)
What would help the likes of myself, is a listing of the ingredients and amounts used in order as its not clear to me. I'd have to watch the video over a few times to work out the amounts.
Hi @Steve R…thanks. Glad you approve this new video. I will write up the recipe tomorrow and post on my website. I will update the video description with a link to the article. You should get an automatic notification once the article is published on my website. Cheers, victor
@@foodtripwithvictor thanks, I like how you explain where it’s from. It makes the dish more special in my view when cooking something like it in the UK. Being able to tell people it’s origins is really good and it surprises people when you know a lot about the food you cook and I think it makes the meal better.
Can’t say I’ve seen those noodles for sale but I’ll have a look, one for the recipe book for sure. 😀👍🤤
@@stever456 hokkien or yellow noodles are pretty common here in Australia. They are usually available in the fridge compartment among the other types of noodle - egg noodles and rice noodles. Hopefully you can find it. My preference is a thinner version hokkien noodle which is more common back in Asia.
Hi Mr Koo for your wonderful recipes
Can you cook mee rebus mama style olden days hoping for it thanks Mr koo
Thanks @Ms ms..I wish I can share a video on mee rebus with you. But I haven't make it before. Sorry. Victor
Hi victor do u jsjave the salt ffish achar to share. Ur kueh kak looks very firm.can we do the sàme with radish cake.tq
Yes you should be able to do the same with radish cake 😊
It would be good if you could list out measurements of the ingredients below all your videos.
Genius cooking...how did you end up in Melbourne?
Thanks @Lessons from Papa Travis. I ended up in Melbourne for work 11 years ago. But been living in Australia almost 30 years now. Cheers, Victor
Thanks for sharing. What type of wok do you use to make noodle dishes? Where can we buy them? Thanks
Hi @emerald garnet…it depends on where you live. If you are in any of the big cities in Australia you should be able to find a Chinese wok at most Asian supermarkets. The one I used and in most Chinese cooking is made from carbon steel. It’s inexpensive and good for wok hey. If you buy one,you need to understand how to look after it. It gets better over time. Do a google for “Chinese wok” or “Chinese carbon steel wok”. There are plenty of articles including online store. My suggestion is that if you live not far from an Asian grocery supermarket, it is better to go to the store..have a feel of it before buying. I also have a western style non-stick wok, and another smaller carbon steel wok. The one you see in most of my videos I have it for more than 15 years. It is well seasoned, and my preferred kitchen appliances when it comes to stir frying. Cheers, Victor
@@foodtripwithvictor Thanks victor
@@emeraldgarnet7330 welcome
Victor hi what brand is ur blender ,.can we get in Malaysia.
I got it many years ago at a pop up stall on LG of Gurney Plaza in Penang. It is a Japanese brand, but I can't remember the name as it is back in Australia, and I have not seen it at Gurney anymore. Maybe the company has discontinued this blender.
Thks but doesnt look like mamak mee goreng but more like mee goreng tahu!
U didn't want to waste the paste. But you wasted the oil for frying dried shrimp by absorbing the oil with kitchen paper
Do you mean you reuse the oil used to fry the dried shrimps? What would you use it for? It would have a strong smell, won’t it?
You add ikan bills to your chili paste because you want your chill to taste better. If you use the oil for frying ikan bills, your chilli paste will taate even better than you use new oil.
@@sgsg5942 ..sounds like a good tip for me and my viewers. Thanks
Thats how stall operators reused their oil after frying ikan bills. Use the ikan bills oil to fry the chili.
The musik is to loud.