There is no standard method of preparing
mee goreng or any derivative variant which use other types of noodles, as each dining establishment employs different techniques and ingredients. A typical method may involve
stir-frying the noodles with
vegetables,
eggs, and other ingredients such as
tofu and
meat. Common ingredients for Indian-style
mee goreng may include spices, tomato sauce, potatoes, cabbage, and sweet soy sauce. The word
mamak is from the Tamil term for maternal uncle; in Malaysia and Singapore, it is traditionally used an honorific to respectfully address shopkeepers or proprietors of dining establishments.
Mee goreng mamak is often associated with
Indian Muslim cuisine offered at
Mamak stalls, and is regarded as a fusion food that incorporates Chinese yellow noodles with seasonings and spices typical of Malay and Indian cuisine.
Singapore In Singapore,
mee goreng is often associated with cooking typical of Indian Muslim cuisine, known for its frequent use of ingredients such as lamb or
mutton. A famous variant developed by restaurateurs of Chinese ethnic origin for their restaurant in
Punggol during the 1970s was cooked with seafood, bean sprouts, coriander, and a
sambal (spicy chilli relish) sauce made up of twelve herbs and spices. ==See also==