So William brought me to this mamak near Taman Bahagia LRT station, where he reckoned that they’d serve food to fix my craving.
Yes, I am a boring mamak person (in terms of food, not conversation, I think…); I go to mamaks and order the same thing. Back then it was nasi lemak (until the allergy to peanuts returned). Then I tried cheese naan and blogged many blog posts about it. Then there was Uncle Lim’s roti bakar.
However, I have found a new food item to benchmark mamaks by:
A celebration of mee.
In this day and age where mee goreng is saturated with oil and parsley and onions and prawns and cucumbers and garlic and carrots and other weird things, Indomee is a return to the basics.
Indomee is not about the brand. When you order Indomee at a mamak, you’re not paying for the brand of IndoMie Mi Goreng; you’re paying for them to keep all that junk out. Indomee isn’t the brand; Indomee is the preparation. Indomee is to Maggi Mee as Chinese Fried Rice is to Kampung Fried Rice.
What makes an Indomee?
2) the brown sauce, somewhat salty and savoury but does not leave an icky coating on your tongue like Hokkien Mee, and
half-boiled egg “sunny-side-up” egg, or telur mata kerbau (thanks to the well-eatery-travelled KY for the correction.)
Anything else is junk.
You take the jiggling yellow egg yolk, you poke a hole on its surface, and you dribble it all over the mee. The egg yolk mixes with the brown sauce, unleashing the hidden flavor.
You then twirl some strands of mee, slice a bit of floppy egg white and stab it with your fork. Place food in mouth and enjoy!
William wondered what it would be like, with chicken.
I say no!
The essence of Indomee is the principle. Simple, with just three items. No chicken. Chicken distracts. It’s supposed to be a celebration of mee; not mee complementing the chicken. (Similiarly, I believe that Chinese Fried Rice should not have any item bigger than a prawn, like an awkward vegetable stalk.)
The other essence of Indomee is its ease to eat. No parsley, no carrot, no peas, no onions, nothing for any fussy eater. The sauce is not soupy, so there’s no dribble.
The last essence? The softness/floppiness. The mee is soft and springy. So is the egg white. Adding chicken, bacon, sausages, onions makes the meal not as soft and fast to digest.
The waiter will often ask if you want single or double packet, as a single packet is never filling. However, be wise! Having double packet will mean twice the mee, but with only one egg; the ratio of egg yolk to brown sauce will not be optimal.
Hence, you should instead order two Indomee plates, so you get enough egg to go around.
I’m gonna pick up my guitar and write a song.
(P.S. Picture not included because I don’t want to crave Indomee each time I visit my own blog.)