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Maggi goreng

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Title: Maggi goreng  
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Subject: Malaysian cuisine, Malaysian Indian cuisine, Linongot, Char kway teow, American fried rice
Collection: Malaysian Cuisine, Noodle Dishes, Singaporean Cuisine
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Maggi goreng

Maggi goreng
Maggi goreng.
Place of origin Malaysia
Region or state Nationwide
Creator Malaysian Indian
Main ingredients Instant noodles
 

Maggi goreng (in Malay; English:"fried Maggi noodles") is a style of cooking instant noodles, in particular the Maggi product range, which is common in Malaysia. It is commonly served at Indian Muslim (or Mamak) food stalls in Malaysia.

The traditional way of cooking Maggi noodles is to boil them in hot water and then to add a sachet of flavouring included with the noodles to the water to create stock. However, Maggi goreng is cooked by stir-frying them with vegetables and eggs. Sometimes, other ingredients such as tofu, sambal (spicy chilli relish), dark soy, and sometimes meat are added. A slice of lime is usually placed at the side of the plate as a garnish. Users also can add in additional flavour like curry powder or any sort of readily made paste to enhance the flavour.

There is no standard method of preparing these noodles, as each stall has different techniques and ingredients. It is often accompanied by iced lemon tea and mata kerbau (sunny-side-up).

See also

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