A notable variant,mee goreng mamak is associated withMamak stalls operated by Muslim Indian communities within the region, and is often spicy in taste.
Numerous distinct variations ofmee goreng may be found in Brunei, Malaysia, and Singapore.[1][2][3]
One version is believed to have been developed byIndian immigrants, often ofTamil Muslim origin, who drew influences from other cultures and incorporated them into their cooking.[4][5] This style ofmee goreng is regarded as a dish unique to the region, as it cannot be found in India.[2][6]
There is no standard method of preparingmee goreng or any derivative variant which use other types of noodles, as each dining establishment employs different techniques and ingredients. A typical method may involvestir-frying the noodles withvegetables,eggs, and other ingredients such astofu andmeat. Common ingredients for Indian-stylemee goreng may include spices, tomato sauce, potatoes, cabbage, and sweet soy sauce.[7][6][2] A slice oflime, usually of thecalamansi variety, is often placed at the side of the plate as a garnish.[citation needed]
In Malaysia, Mamak-stylemee goreng is prepared and sold atMamak stalls around the country.[2] The wordmamak is from the Tamil term for maternal uncle; in Malaysia and Singapore, it is traditionally used an honorific to respectfully address shopkeepers or proprietors of dining establishments.Mee goreng mamak is often associated withIndian Muslim cuisine offered atMamak stalls, and is regarded as a fusion food that incorporates Chinese yellow noodles with seasonings and spices typical of Malay and Indian cuisine.[2]
Maggi goreng
Maggi goreng, orMaggi mee goreng, is a variation of Mamak-stylemee goreng. It usesMaggi brand of instant noodles, prepared with hot water before stir-frying, instead of fresh yellow noodles.[8]
In Singapore,mee goreng is often associated with cooking typical of Indian Muslim cuisine, known for its frequent use of ingredients such as lamb ormutton. A famous variant developed by restaurateurs of Chinese ethnic origin for their restaurant inPunggol during the 1970s was cooked with seafood, bean sprouts, coriander, and asambal (spicy chilli relish) sauce made up of twelve herbs and spices.[2]
^Chen, Kuan-Hsing (1998).Food of Malaysia: 62 Easy-to-follow and Delicious Recipes from the Crossroads of Asia. Psychology Press. p. 70.ISBN0415153247.
.jpg)
