Wok-Tossed Macaroni Goreng
1:1026 Oct 2026@annilravin
Bring the ultimate stir-fried comfort food to your table with Chef Annil's bold Macaroni Goreng. Cooked in a high-heat wok, this recipe combines a fragrant base of blended dried chilies, onion, garlic, and dried shrimp with tender greens, tau pok, and sliced fish cakes. Soft scrambled eggs are folded into boiled elbow macaroni, all generously seasoned with oyster sauce, rich dark soy sauce, and thick Maggi chili sauce before finishing with crisp bean sprouts.
Ingredients
Method
- Heat cooking oil in a large wok over medium-high heat.
- Add the blended chili paste, minced onion, and minced garlic into the oil.
- Stir in the blended dried shrimp and cook the chili paste until it turns a deep maroon color and the oil separates (pecah minyak).
- Add the chopped chye sim, tau pok, and sliced fish cake, holding back the bean sprouts to keep them crunchy.
- Toss everything together, then push the ingredients to one side of the wok.
- Crack three eggs into the empty section of the wok and scramble them until lightly set before tossing with the rest of the ingredients.
- Add the boiled elbow macaroni into the wok.
- Season generously with oyster sauce, dark soy sauce, and Maggi chili sauce, tossing vigorously to coat every piece.
- Fold in the fresh bean sprouts at the very end, stir-fry briefly to retain their crunch, and serve hot.
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Macaroni Goreng