#Eatsomethingnice article 7 - Maggi Goreng

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image credit: Veronica Ng

Maggi goreng simply means fried Maggi instant noodles flavored with the packet of seasoning provided. It is certainly not the most nutritious of dishes by any stretch of the imagination as the only fresh ingredient on a typical plate is half a cut lime.

However, most true blue Malaysians will throw health consciousness out the window when presented with a well-made plate. The tinge of sour from the drizzled lime against the saltiness of noodles is a great comfort, heightened when garnished by an egg served sunny side up.

As a testament of its phenomenal success, Mi Maggi or Maggi Mee (from the Chinese word ‘mein’) has become synonymous with instant noodles in Malaysia. Maggi is a type of instant noodle, so famous that all Mamak restaurants and stalls sell their own version of Maggi Goreng.

This humble student hostel room staple meal is now offered as a mainstream item in coffee shops. Many restaurants also serve a stir-fried version generically named ‘Maggi Goreng’ in which garnishes are added on top of the sachet of seasoning. Unlike fresh noodles, instant noodles break into characteristic short curly strips when stir-fried.

The quality and styles of cooking vary according to individual taste and thus we are happy to share a really yummy version that happens to be our personal favorite. The plate of noodles is a true sight to behold. Toffee-colored from the rich and thick soy sauce and super-glossy with a generous coating of wok oil.

Strongly scented with the umami flavor of the instant noodle curry sachet and blisteringly spicy from the addition of both chili paste and cili padi (birds eye chilies), the noodles are stir-fried together with tofu puffs, egg and sawi (Chinese mustard greens).

Interestingly the Japanese instant noodle was invented more than fifty years ago. From its initial block packaging it has now evolved into ramen cup noodles. It became an instant (pun intended) hit for many students and workers staying away from home, for its convenience and cheap means to satisfy a hungry tummy.

Here is a jealously guarded recipe we managed to coax out of Mr Gulam Rasul of Restoran Ehsan Maju:

  

Maggi Goreng Mamak Pedas

1 packet of curry-flavored Maggi Mee

1 tablespoon vegetable oil

1 clove garlic, minced

3 birds eye chillies

1 egg, beaten

3-4 stalks sawi (Chinese mustard greens), chopped into 1 inch pieces

3 pre-fried tofu puffs, sliced in half or quarters

Seasoning sauce:

1 packet of curry sachet (the one that comes in the noodle packaging)

1 heaping teaspoon thick soy sauce

1 teaspoon light soy sauce

1-2 tablespoon chili paste (cili boh)

3 tablespoons water, to blend

To garnish noodles:

Cut red chilli slices

Half a Calamansi lime