Mee Goreng

Mee Goreng
Pronunciation: mi gor-reng

Originally from Indonesia, mee goreng is made from thin yellow noodles fried with garlic, onions or shallots, fried prawns, chicken or beef, sliced bakso (meatballs), chili, vegetables, tomatoes, eggs and acar (pickles). Mee Goreng is Malay for “fried noodles”. But some sources suggest that it was the Muslim Chulias of Madras who originally popularised the dish. Nevertheless, the dish still has a strong associatiation with the Indian Muslim community. The absence of pork and lard in favour of shrimp, chicken, or beef caters to the Muslims, thereby rendering itself a Malay dish sometimes.

Some argue that mee goreng should be considered a national dish of Singapore due to the apparent multi-racial nature of its ingredients and cooking methodology. It is cooked in a Chinese wok with Chinese cabbage, Hokkien noodles, Malay chilli padi, Indian mutton (marinated with the Sup Kambing) and American Ketchup.


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