How to Cook Penang Mee Mamak

Penang Mee Mamak typically uses thin egg noodles (not too dissimilar to Maggi Mee ie. instant noodles) whereas I’m more familiar with the version that uses thick hokkien noodles.

This demonstration by Chef Siva of Hotel Jen, Penang, also uses a sauce that serves a dual purpose as the sauce base for Sambal Sotong ie. Squid Sambal.

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