This dish was made popular by the Indian Muslim community that migrated to Malaysia and Singapore many centuries ago, bringing with them a strong Indian influence that has mixed with the local Malay and Chinese influences.
Ingredients 18
500 g fresh hokkien egg noodles
60 ml neutral-flavoured cooking oil, plus extra for frying the eggs
30 g garlic, crushed
50 g red Asian shallots, thinly sliced
20 g dried chilli paste (chilli boh)
100 g potatoes, peeled, boiled, cut into 3 cm (1 1/4 in) cubes
50 g bean curd, fried, cut into 1 cm (1/2 in) slices
50 g fish cake, optional, cut into 5 mm (1/4 in) slices
200 g squid rings
2 eggs
60 g bean sprouts
60 g cucumber, diagonally sliced
1 lime, cut into wedges
coriander leaves, to garnish
Sauce
2 tbsp light soy sauce
2 tbsp kecap manis
3 tbsp tomato sauce (ketchup)
1 tbsp sugar
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Method 6
To prepare the , put them in a colander, pour over some boiling water then drain.
To make the sauce, combine all the , , and in a jug.
Heat a wok over a high heat then add the . Fry the and until fragrant. Add the and cook for 30 seconds.
Add the , , , and and cook, stirring, for 2 minutes. Add the and fry for a couple of minutes.
Push the noodle mixture to one side of the wok and add some extra to the other side. Crack the into the oil and let them sit for 10 seconds before scrambling and mixing through the noodle mixture. Add the and cook for about a minute. Add the sauce and toss to coat thoroughly. Remove from the heat.
To serve, garnish with , a wedge of , and coriander leaves.
