Mee Goreng is stir fried yellow noodle in sweet potato gravy. Add ons are slices of deep fried firm tofu, beansprouts, prawns or chives fritter what we called “mouse fritters” keeps the guest fascinated to want to learn this street food.
Some Chinese lettuce, toasted peanuts, crispy shallot leaves you asking for a second round. We also called it Mamak Mee Goreng.
Yellow noodles or rice vermicelli, coconut milk, bean curd puffs, prawns, chicken, cockles, dried cuttlefish, and fresh herbs. Topped with a dollop of sambal for added spice.
Curry paste made with coriander powder, lemongrass, dried chilies, garlic, onions, and fresh turmeric, providing the base for a deeply aromatic broth.
For a vegetarian version, replace seafood and chicken with tofu, mushrooms, and extra bean curd puffs. Adjust the spice level by adding more or less sambal to taste.
Wanton Mee or egg noodle served with wanton dumpling is yet another meal you will enjoy. In the class, you are taught to enjoy cooking both ways. Wet with soup and cook soft wanton dumpling.
Dried noodle with specially prepared sauce of kicap manis, light soy, white pepper, sesame oil drizzled over bak choy, some home made char siew chicken made you say….Okay I am going home to cook this.
Another breakfast which you can miss is Roti Chanai. All over streets of Georgetown, little stalls called Ottu Kedai, you will see Indian Muslim man slapping the oily greased dough up in the air. As he swirl it around him expertly, it gets bigger and thinner. It is then pan fried to crispiness.
Usually served with dalca or sambar for vegetarians.
