THE right balance of wok hei (cooking over high heat) is just as important when a cook puts together a serving of mee goreng mamak as he does whipping up a plate of char kuey teow.
It is actually a skill to be able to fry the yellow noodles properly with just the right amount of chilli paste, as well as sliced chilli, tomato and oyster sauces as the base, before adding in the essential crunchy elements like cabbage, flour fritters and green chillies when making mee goreng mamak.
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