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What Is Maggi Goreng?

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  • Written By: C. Mitchell
  • Edited By: John Allen
  • Last Modified Date: 08 March 2017
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Maggi goreng is a Malaysian dish made by frying instant noodles in a wok with various oils, spices, meats, and vegetables. All Maggi goreng plates start with the same noodles but the additives vary dramatically, with the result that no two versions are ever the same. The dish is most popular among Malaysia’s ubiquitous mamak food stalls. It is rarely served in more formal restaurants but is quite easy to recreate at home.

Throughout Malaysia, Maggi® noodles are a well-loved grocery store staple. Maggi® are essentially quick-boil noodles that come in a range of different flavors, from chicken and beef to chili and shrimp. They are usually served as an aromatic noodle soup and are marketed as a sort of “instant snack” that can be enjoyed at any time. The Nestle® corporation acquired the Maggi® line of products in 1947 and markets them throughout Southeast Asia.

Maggi goreng is a variation of Maggi® noodle preparation. In Malay, the word goreng means “fried.” Instead of seasoning the water to make a soup, in Maggi goreng, the noodles are drained, then fried in a wok. The most basic preparation is simply the noodles, fried in oil and seasoned with the included packet. Most cooks add far more, however. Most Maggi goreng dishes are large stir fries that include vegetables, tofu, various meats, and often scrambled egg.

The precise origins of Maggi goreng are unknown, but are most popular today at mamak food stalls. Malaysian cuisine and food culture features stalls prominently. The mamak stalls are stalls run by Muslim Malaysians who trace their origins to Southern India. Malaysia is a country made up of various ethnic backgrounds. Food stalls are commonly grouped by ethnicity, with each serving a different menu of foods.

Mamak stalls are usually the only place to find Maggi goreng for sale. Although it is a staple at these establishments, no two cooks make it the same way. There is no formal recipe, and cooks often experiment by adding different ingredients and spices. Some preparations are sweet, others salty; some are vegetarian, while others include various kinds of meat. Most are spicy, but the possibilities are largely limitless.

Just as there is no right or wrong way to prepare Maggi goreng, there is similarly no right or wrong time to eat it. Most mamak stalls are open 24 hours a day. People can order the noodles for breakfast or for a late-night snack, and at all points in between. Different people have different tastes, of course, but Maggi goreng is popular throughout the day and night.

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