Mee goreng

Stir-fried noodle dish in Malay-speaking countries

For its Indonesian counterpart, see Mie goreng.

Mee goreng

A plate of street food-style mee goreng.

Course| Main
Region or state| Brunei, Malaysia, Singapore
Main ingredients| Noodles
Variations| Mee goreng mamak, mee sotong, maggi goreng

Mee goreng, or mi goreng, refers to fried noodles in the Malay-speaking cultures of several countries, such as the Southeast Asian states of Brunei, Malaysia, and Singapore.

A notable variant, mee goreng mamak is associated with Mamak stalls operated by Muslim Indian communities within the region, and is often spicy in taste.

## Origins

[edit]

Numerous distinct variations of mee goreng may be found in Brunei, Malaysia, and Singapore.[1][2][3]

One version is believed to have been developed by Indian immigrants, often of Tamil Muslim origin, who drew influences from other cultures and incorporated them into their cooking.[4][5] This style of mee goreng is regarded as a dish unique to the region, as it cannot be found in India.[2][6]

## Preparation

[edit]

There is no standard method of preparing mee goreng or any derivative variant which use other types of noodles, as each dining establishment employs different techniques and ingredients. A typical method may involve stir-frying the noodles with vegetables, eggs, and other ingredients such as tofu and meat. Common ingredients for Indian-style mee goreng may include spices, tomato sauce, potatoes, cabbage, and sweet soy sauce.[7][6][2] A slice of lime, usually of the calamansi variety, is often placed at the side of the plate as a garnish.[citation needed]

### Malaysia

[edit]

Malaysian mee mamak

In Malaysia, Mamak-style mee goreng is prepared and sold at Mamak stalls around the country.[2] The word mamak 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 with Indian Muslim cuisine offered at Mamak 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, or Maggi mee goreng, is a variation of Mamak-style mee goreng. It uses Maggi brand of instant noodles, prepared with hot water before stir-frying, instead of fresh yellow noodles.[8]

### Singapore

[edit]

In Singapore, mee goreng is often associated with cooking typical of Indian Muslim cuisine, known for its frequent use of ingredients such as lamb or mutton. A famous variant developed by restaurateurs of Chinese ethnic origin for their restaurant in Punggol during the 1970s was cooked with seafood, bean sprouts, coriander, and a sambal (spicy chilli relish) sauce made up of twelve herbs and spices.[2]

### Sri Lanka

[edit]

Mee goreng exists in Sri Lankan cuisine due to historical Malay cultural influences.[9]

## See also

[edit]

* Food portal
* Malaysia portal
* Singapore portal

* Bihun goreng
* Char kway teow
* Mee siam
* Mee tauhu

## References

[edit]

1. ^ Azli Azney (October 29, 2017). "'In it for the long run'". Bizbrunei.com. Retrieved March 30, 2021.
2. ^ a b c d e f Singapore, National Library Board. "Mee goreng - Infopedia". eresources.nlb.gov.sg. Retrieved 2020-09-06.
3. ^ "Adam Liaw's Mee Goreng - InDaily". indaily.com.au. 23 September 2014.
4. ^ Chen, Kuan-Hsing (1998). Food of Malaysia: 62 Easy-to-follow and Delicious Recipes from the Crossroads of Asia. Psychology Press. p. 70\. ISBN 0415153247.
5. ^ Hutton, Wendy (2005). Trajectories: Inter-Asia Cultural Studies. Tuttle Publishing. p. 166\. ISBN 1462916376.
6. ^ a b "Indian Mee Goreng (Indian Fried Noodles)". rasamalaysia.com. Retrieved 2020-02-16.
7. ^ Dupleix, Jill. "Indian mee goreng". Good Food.
8. ^ "3-Step MAGGI® Goreng Mamak".
9. ^ "Mee Goreng". Unilever. Archived from the original on 15 December 2017. Retrieved 1 February 2018.

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Indonesian|

* Bakmi
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* A-gei
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Thai|

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Rice dishes|

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Noodle dishes|

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Common dishes|

| Malay|

* Asam pedas
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* Tongmo
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Chinese|

* Bakkwa
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* Bean sprouts chicken
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* Chee cheong fun
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* Claypot chicken rice
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Indian|

* Banana leaf rice
* Butter chicken
* Dalcha
* Puliyodarai
* Curd rice
* Chapati
* Fish molee
* Dosai
* Idli
* Laddu
* Mee goreng
* Maggi goreng
* Mee goreng mamak
* Mee rebus
* Mamak Rojak (Rojak Klang)
* Modak
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* Tandoori chicken

East Malaysian
(Sabah and Sarawak)|

* Ambuyat
* Bosou
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* Linatan
* Linongot
* Manok pansoh
* Mee tauhu
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* Nasi kombos
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Peranakan|

* Acar
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Eurasian|

* Shepherd's pie
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Snacks|

| Cake and pastries|

* Bahulu
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|

Keropok, crackers|

* Amplang
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Kuih|

* Apam balik
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* Borasa
* Cakoi
* Cincin
* Cucur
* Jemput-jemput
* Penyaram
* Pisang goreng
* Dodol
* Jala
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* Karipap
* Kelupis
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* Gulung
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* Putu mangkuk/piring
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* Tat/Tae

Desserts|

* Lamban
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Drinks|

| Non-alcoholic|

* ABC
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* Chrysanthemum tea
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* Ipoh white coffee
* Kopi
* Janda pulang
* Milo
* Sarsi
* Soy milk
* Teh tarik

|

Alcoholic|

* Jaz
* Lihing
* Montoku
* Sikat
* Tapai
* Tuak

Condiments|

* Acar
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* Belacan
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* Category: Malaysian cuisine
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Singaporean cuisine

Articles|

* Singaporean cuisine
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Dishes|

| Noodle dishes|

* Banmian
* Beef kway teow
* Beef noodle soup
* Bee hoon goreng
* Char kway teow
* Crab bee hoon
* Fish soup bee hoon
* Hokkien mee
* Laksa
* Katong laksa
* Kway chap
* Kway teow goreng
* Mee bakso
* Mee goreng
* Mee rebus
* Mee pok
* Bak chor mee
* Mee siam
* Mee soto
* Satay bee hoon
* Vegetarian bee hoon

|

Rice dishes|

* Biryani
* Duck rice
* Hainanese chicken rice
* Hainanese curry rice
* Ketupat
* Nasi goreng
* Nasi kunyit
* Nasi lemak
* Nasi padang
* Nasi Rawon
* Teochew porridge

Other dishes|

* Assam pedas
* Ayam goreng
* Ayam penyet
* Bak kut teh
* Bakso
* Black pepper crab
* Chai tow kway
* Char siu
* Chilli crab
* Dendeng paru
* Fish head curry
* Fish ball
* Gudeg putih
* Gulai daun ubi
* Har cheong gai
* Kerisik
* Naan
* Oyster omelette
* Pecel lele
* Pig fallopian tubes
* Pig's organ soup
* Rojak bandung
* Roti john
* Roti prata
* Satay
* Sayur lodeh
* Serunding
* Sliced fish soup
* Soto
* Soto ayam
* Soup kambing
* Turtle soup

Snacks and
desserts|

* Ais kacang
* Apam balik
* Bubur cha cha
* Cendol
* Cheng tng
* Curry puff
* Ham chim peng
* Kaya toast (Roti bakar)
* Keropok
* Kueh
* Laddu
* Modak
* Red peach cake
* Soon kueh
* Otak-otak
* Pisang goreng
* Putugal
* Sugee cake
* Satti Sorru

Drinks|

* Bandung
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* Milo
* Milo dinosaur
* Singapore Sling
* Teh tarik

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Sri Lankan cuisine

Dishes|

| Rice|

* Biryani
* Diyabath
* Idli
* Kaha bath
* Kiribath
* Lamprais
* Nasi goreng
* Pittu
* Rice and curry

|

Roti|

* Gothamba roti
* Kottu roti
* Pol roti
* Uraippu roti

Other|

* Dosa
* Hoppers
* Kankun mallung
* Kola kanda
* Kool
* Mee goreng
* Sathe
* String hoppers
* Upma

Side dishes|

| Bread|

* Gal Banis
* Jam paan
* Kimbula Banis
* Maalu paan
* Roast Paan
* Seeni Banis
* Sri Lankan tea bun
* Theti Paan

|

Curry|

* Curry
* Apple curry
* Beetroot curry
* Brinjal paal curry
* Cashew curry
* Chicken curry
* Kakuluwo curry (Crab curry)
* Elumas (Lamb curry)
* Ismoru (Beef curry)
* Jaffna lamb curry
* Malu Mirisata (Fish curry)
* Mango curry
* Moju (Pork curry)
* Murunga curry
* Polos (Jackfruit curry)
* Potato curry
* Pumpkin curry

Other|

* Malay Achcharu
* Babath
* Fish Cutlet
* Dal
* Ekor soup
* Gotukola
* Gova Kaldu
* Kiri hodi
* Mallung
* Papadum
* Rasam
* Sambol
* Katta sambal
* Pol sambol
* Seeni sambol
* Vaalai kai sambal
* Sri Lankan omelette
* Thakkadi

Snacks|

* Chinese rolls
* Fish Patties
* Kadala
* Lavariya
* Odiyal
* Pol Pani
* Sanja
* Sathe
* Surul appam
* Tapioca chips
* Vade
* Isso vade
* Parippu vade
* Ulundu vade

Beverages|

* Arrack
* Beer
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* Koththamalli
* Masala chai
* Tea
* Toddy

Sweets &
desserts|

* Aasmi
* Aggala
* Älpäl
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* Seenakku
* Sukiri
* Thala Guli
* Undu Walalu
* Watalappam
* Weli Thalapa

Condiments|

* Chinese chili paste
* Lunumiris
* Thuna paha

Ingredients|

* Banana pith
* Cardamom
* Cashew
* Chili pepper
* Cinnamon
* Coconut
* Coconut milk
* Condensed milk
* Fish
* Karapincha
* Kangkung
* Kithull
* Lemongrass
* Pandan
* Traditional rice
* Treacle
* Turmeric

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