This is a very much missed dish for those living overseas who originates from/have lived in/been to Kuala Lumpur (KL). It is amazing how the mamak stalls that are a familiar sight at every corner of KL have come up with the creation of the infamous MAGGI GORENG. Maggi is simply a very popular brand of instant noodles in Malaysia, and “goreng” means fried in Malay/Indonesian. By the way, there is not a time of the day whereby Maggi Goreng is inappropriate to be eaten. You can have it for breakfast, lunch, dinner, tea time, or late night supper, and I am not exaggerating.
Maggi noodles were originally a soupy noodle dish that is ready in about 2 mins (as advertised) but by cooking the noodles until al dente in a pot of water and then frying them up in the wok with the accompanying seasoning, an egg and a few shreds of vegetables, you will have a plate of spicy, mouthwatering plate of MAGGI GORENG. Just like pad thai in Thailand, no two mamak stalls make the same Maggi Goreng. They always taste different even though it all starts with a pack of dried noodles and a pack of seasoning.
For my version of Maggi Goreng this time, I sliced some snow peas for the added crunch (you can use beansprouts also), sliced some fried tofu balls (tau foo pok), some sambal belacan paste, and chopped Thai hot chillis (cili padi). In the chaos of things, I had forgotten to add eggs before turning off the stove and Andy was not very happy about that. To him and my little sister Chermaine, Maggi Goreng without eggs is outright blasphemy, LOL!. Anyway, I also added some soy sauce and a sprinkle of sugar to improve the taste of the dish.
Well, it turned out very well, I must say. Again, Andy downed 3 glasses of milk while polishing up his plate and accusing me of murdering him with my cooking.