Macaroni Goreng

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You know, one thing that's been bugging me lately is how a lot of eateries are churning out Mee Goreng that just doesn't taste like it used to. It seems like they're all about that bright red color, probably thanks to a generous dose of food coloring, but where's the depth of flavor?

That got me thinking—why not try to capture the essence of the dish but ditch the artificial stuff and those yellow noodles that I'm not too fond of?

That's where macaroni came into play. It might sound a bit out there, substituting macaroni in a classic Southeast Asian dish, but trust me, it works.

I focused on building those rich, authentic flavors from scratch—no shortcuts or food coloring here. Just real ingredients like dried chilies, tamarind, and a homemade spice paste to get that robust, can't-get-enough-of-it taste.

And cooking the macaroni just right so it soaks up all that saucy goodness? Game-changer.

No fake red food coloring or ketchup...

So if you're anything like me, craving that authentic Mee Goreng taste without the stuff you don't want, give this macaroni goreng a whirl. It's a little nod to tradition, a bit of personal preference, and a whole lot of flavor.

Perfect for shaking up your dinner routine without losing touch with the dish's vibrant roots. Plus, it's a great conversation starter about keeping food real and flavorful.

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Ingredients:

(Serve 2)

• Dried Chilies, 5g Adjust To Preference

• Dried Shrimps. 5g

• Coconut Oil, 3 TBSP

• Yellow Split Peas, 5g

• Red Onion Coarsely Sliced, 1

• Garlic Crushed, 3 Cloves

• Salted Soy Beans / Miso, 1/2 TBSP

• Tamarind Paste, 1/2 TBSP

• Peanut Butter, 2 TBSP

• Sriracha, 3 TBSP

• Kecap Manis Homemade, 3 TBSP

• Light Soy Sauce, 2 TBSP

• Oyster Sauce, 1 TBSP

• Black Bean Soy Sauce Paste, 1 TBSP Or Light Soy Sauce

• Sea Salt, Pinch

• White Pepper, Pinch

• Madras Masala Homemade, 1 TBSP

• Cabbage Finely Sliced, 1/4

• Macaroni, 200g

• Tomatoes Seeds Removed Finely Diced, 2

• Bean Sprouts, A Handful

• Fresh Lime Zest, 1 Lime

• Fresh Lime Juice, 1 Lime

• Scallions Thinly Sliced, For Garnishing

• Sunny Side Up, 2

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Equipment:

• Cast Iron Skillet / Pan

• Blender

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Directions:

1. Please visit my “How To Make Madras Masala" page for the recipe.

2. Please visit my "How To Make Kecap Manis" page for the recipe.

3. Make the Spice Paste

4. Soak dried chilies and dried shrimp in hot water until soft.

5. Deseed the chilies if you want less heat.

6. Reserve the soaking liquid.

7. In a skillet with some oil, sauté peas until fragrant.

8. Transfer peas (and the oil) to a blender.

9. Add the soaked chilies, shrimp, soaking liquid, onion, and garlic.

10. Blend until smooth.Tip: A stick blender works great too.

11. Prepare the Sauce Base

12. In a bowl, mix salted soy beans, tamarind, peanut butter, sriracha, kecap manis, light soy, oyster sauce, and black bean soy sauce paste.

13. Set aside.

14. Cook the Spice Paste

15. Return the spice paste to the same skillet over medium heat.

16. Stir and cook until most of the moisture evaporates and the paste thickens and darkens.

17. Season with salt and pepper.

18. Add masala powder and stir to combine.

19. Pour in the prepared sauce and add chopped cabbage.

20. Continue stirring occasionally.

21. Cook the Macaroni

22. In another skillet, add 800g of hot water and macaroni.

23. Lightly salt and stir.

24. Cook until the pasta is just under al dente and most of the water has evaporated.

25. Combine Everything

26. Add the spice and sauce mixture to the macaroni.

27. Toss to coat everything evenly.

28. Stir in tomatoes and bean sprouts.

29. Cook until everything is well combined and heated through.

30. Finish with lime zest and a squeeze of lime juice.

31. Garnish with scallions and top each serving with a sunny-side-up egg.

32. Serve Immediately.

Yummilicious...

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Recipe Video: