If you're a Penangite or is currently living in Penang, there's no way you can miss mee mamak (or we normally called mee goreng). My favourite was the one in Pulau Tikus, fried by an Indian guy which has been running the business for generations. Wonder if he's still frying, next time when I go back, I need to check it out.
There're plentyy of Japanese, Korean, Chinese, Vietnamese, Thai restaurants in Copenhagen but no Malay/Malaysian restaurant, needless to mention the mamak stalls / shops. Hey, maybe I can open a stall, wonder if I'll have any business, hmm...
Anyway, at some point the desire to eat mee mamak is so overwhelming that I have to cook it to satisfy my lust. Under the condition of no authentic yellow noodle and sambal, I cook it using instant noodle, sambal olek (I learn this 'sambal' in Denmark) and tomato sauce, plus some prawns, chicken pieces and egg. Accompanied with a turmeric fried chicken drumstick, it's not the best I've eaten but at least can satisfy me for a while :)
Another noodle that I always miss but not so difficult to 'reproduce' is tomyam rice vermicelli / noodle. I always use instant tomyam paste, drop a few drops of lime juice & fish sauce, add in tomato, chicken pieces, prawn, cili padi (yes, you can get it in normal grocery shop) and onion...it's always my utmost desired when the weather is cold / rainy.
Oh...how I envy those who have abundant access to all these nice food!
No comments:
Post a Comment