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HomeRecipesMamak Mee Kuah Kang Kang

Mamak Mee Kuah Kang Kang

For this recipe, we are going to cook Mamak Mee Kuah with Kang Kang Noodles.

You might think that this is a difficult recipe to do, but trust me, it’s quite easy to do! At the end of the post, you are able to see my live cooking video link.

INGREDIENTS

200 gm Beef Slices
430gm Kangkang Flat Hokkien Noodles
1 handful Chye Sim
1 large Egg
Oil

MAIN INGREDIENTS

4 tbsp Kangkang chilli paste
2 tbsp meat curry powder
1 can tomato pronto
1 tbsp Tomato paste
2 beef bouillon cubes
2 tbsp Tomato ketchup
1 tbsp Chilli Sauce
Sugar, salt & pepper to taste
Water

FOR GARNISHING

Spring Onion
Fried shallot

TO BLEND

10 pcs shallots
3 cloves garlic
3 cm ginger

FOR DRY SPICES

1 cinnamon stick
2 star anise
4 cardamom
1 sup bunjut spice (optional)

METHOD

  • Heat up a deep pot with oil and put in the dry Spice followed by the blended ingredients. Mix thoroughly.
  • Add in tomato paste, Kangkang chilli paste, tomato pronto and meat curry powder. Stir well, mix thoroughly for another 4-5 minutes over medium heat. Once fragrant add in 1.2 litres water into the pot.
  • Add in beef bouillon cubes, tomato ketchup, chilli sauce and seasoning. Stir well. Bring to a rolling boil and then lower the heat to low simmer for 10-15 minutes until oil rises. Adjust seasoning to your liking and set aside.
  • Bring a pot of water to a rolling boil and blanch Kangkang Flat Hokkien Noodle together with chye sim. Place in your desired bowl or soup plate.
  • Scoop a substantial amount of the cooked soup base into a pot and bring to boil. Add in beef slices and egg. Cook for 2 minutes. Pour into the blanched Kangkang Flat Hokkien Noodles. Garnish and serve.

You can view the live cooking video on my Facebook Page chefbob.sg
https://fb.watch/6wUD9Rt6H9/

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