Mee goreng mamak

1. Heat oil in a pan over medium heat, add the peanuts, dried chillies, dried shrimps and dhal, and fry until fragrant, then remove and set aside.
2. Blend the fried ingredients with the tamarind paste and water until smooth, then sauté the blended paste in oil over low heat until the oil separates and it darkens.
3. Peel and cut the potatoes into small chunks and boil until knife-tender, then drain.
4. Slice the onion and fried tofu, mince the garlic, and cut the cabbage and Chinese broccoli. Cut the prawn fritters, boil the noodles if using dried, and mix the dark soy sauce with water.
5. To fry one portion, heat oil and add a quarter of the garlic, onion and paste in that order, sautéing until fragrant, then add prawns if using.
6. Add a quarter of the tofu, boiled potatoes, cabbage, Chinese broccoli and prawn fritters and sauté for 30 seconds.
7. Add the noodles and 3 tablespoons of the dark soy sauce mixture, mix evenly for a minute, then push the noodles to one side and stir in an egg. Garnish with lime and green chillies. Repeat for each portion.

Tips from the ZestyPlate Kitchen

• Make the spice paste in advance and fry it properly until the oil separates; that is where the depth lives.
• Have everything chopped and lined up, because the stir-fry moves quickly once you start.
• Cook it in single portions over high heat, as the recipe suggests, for the best smoky wok flavour.
• Finish with lime, fresh chilli and a fried or scrambled egg to keep it true to the original.