Singaporean Mee Goreng: A Fusion of Culinary Cultures

Singapore's diverse Mee Goreng dishes reflect a fusion of Chinese, Malay, and Indian culinary cultures.

### The Diverse World of Singaporean Mee Goreng: Exploring Indian, Malay, and Chinese Styles
* 🍜 Mee Goreng, a popular noodle dish in Singapore, is a fusion of Chinese egg noodles and Indian spices, with **variations across different cultures**.
* 🇮🇳 The Indian-style Mee Goreng, known as Mee Goreng Mamak, features a **red, spicy appearance** with **mutton and sambal**, reflecting the **Indian-Muslim community's influence**.
* 🇲🇾 The Malay-style Mee Goreng emphasizes **sambal**, with a seafood base and a balance of **sweetness and spiciness**, representing traditional Malay flavors.
* 🇨🇳 The Chinese-style Mee Goreng, created in 1975, includes **dark soy sauce and a seafood medley**, offering a **unique twist on the dish**.
* 🌶 Each style of Mee Goreng has its own unique characteristics, from the **spiciness of Indian Mamak** to the **sambal richness of Malay**, and the **seafood sweetness of Chinese**.
* 🍚 Interestingly, the Malay-style Mee Goreng was enjoyed with plain white rice, showcasing a **fusion of cultures in dining habits**.
* 🌏 The diverse world of Singaporean Mee Goreng highlights the country's culinary diversity, with each version reflecting a **different cultural influence**.
* 🍽 The experience of trying **three different styles of Mee Goreng in a day** inspired the creator to explore the potential of creating **fusion dishes with other cuisines**.

What is the most unique Singaporean cuisine for me? There is a noodle dish loved by people of all races in Singapore. Moreover, even for the same dish, there are various arrangements. It's not Hokkien Mee or Char Kway Teow. The noodle dish I'm talking about is... Yes, it's Mee Goreng! In this country, there are various versions of Mee Goreng coexisting with different arrangements. Today, let's delve into the history of Mee Goreng and enjoy the various Mee Goreng dishes loved by Singaporeans. We will also explore the truth behind this country's staple dish, where various cultures blend together! But first, before heading out to eat, what exactly is Mee Goreng? Mee Goreng translates directly to fried noodles in Malay, but besides the Singaporean style, there are also Malaysian, Bruneian, and Indonesian versions. This Mee Goreng is actually a fusion dish that has been around for a long time. The noodles themselves are egg noodles used in Chinese cuisine, with spices and lamb meat commonly found in Indian cuisine.

In Malaysian cuisine, sambal, which is commonly used, and ketchup, which is familiar in Western cuisine, are also used. Today, we will eat three types of Mee Goreng, but first, we will eat this. Long time no see! - Jib! It's been a while. I'm happy to see you again! When it comes to Fazli, he really likes Mee Goreng. Not only Mee Goreng, but all kinds of food! It's like Singaporean culture itself. Today, I want to eat with him. This place is famous for its fusion of Islamic and Indian cuisine, right? Yes, this is a popular Indian-style Mee Goreng shop. Sir, what kind of ingredients do you use for the Mee Goreng here? We use noodles, vegetables, and homemade sambal. Do you use meat or seafood as ingredients? - We use mutton. It's nice that you use a wok. Thank you! It looks delicious, but why is it so red? So that customers can instantly recognize it as an Indian-style dish.

Many customers like spicy food, so I made it easier to understand. I see, it does look really spicy. However, whether it's actually spicy or not is a surprise when you taste it. Just by looking at it, it seems like you would apologize to your stomach and your butt a few hours later. It looks very spicy - quite red, isn't it? But this is normal, right? When it comes to Indian-style Mi Goreng, this color is typical. The ingredients are quite simple, the noodles are not the usual yellow Chinese noodles, but they are mixed with cabbage, mutton, and chili. There are finely chopped eggs that blend with the noodles. Plus, it's topped with a sunny-side-up egg, giving it an extra egg flavor. Alright, let's dig in. Ah, it tastes just like its color - quite spicy. - It's pretty good. The owner said it's not that spicy. But the deliciousness is irresistible. You can taste the spices in the Mi Goreng, it's really delicious. You can also enjoy the texture - the meat has a good chewiness.

There is also crunchy cabbage and chili here. You said you come here quite often, right? - Yes, I'm addicted to the Mee Goreng here. Later, I will also eat the Malay-style and Chinese-style Mee Goreng. But compared to that, I think this Indian-style one is quite different. When you look closely, you can see that the noodles are finely chopped. So, you can eat it easily without having to lift the noodles. Seriously! You don't need a fork for this. - That's right! You can just use a spoon! It's kind of similar to how you eat Laksa, isn't it? - Laksa also has everything finely chopped, right? On the contrary, in Malay-style or Chinese-style, the noodles are long, right? - Yes, that's right. It's just like that. I see, depending on the person, that might be easier to eat. So, what is the major difference, for example, with the Malay-style one? When you look at this plate at a glance, the red portion is predominant, right? This is the color of tomato paste, but there is actually another hidden flavor.

It's increasing the redness with that hidden flavor. Malay-style Mee Goreng is bright in color, close to orange, which is quite intense red, right? It's not just tomatoes and chili peppers, right? Exactly. Oh, really? That redness is quite something, isn't it? You can feel the spiciness just by looking at it. It's definitely spicy, but I thought it would be even spicier. As I mentioned earlier, it's because of this redness. It also increases your appetite, doesn't it? Oh, yes, I totally understand. But for those trying this for the first time, I think the appearance might be a bit intimidating. You don't see this kind of redness often. It's like Cheetos snacks. Oh, I totally get that. This dish is said to be from the Islamic or Indian communities. Oh, I see. When you hear that, the redness and spiciness represent that culture, right? This dish is perfect for those who love spiciness. But when you hear Mee Goreng, this is what first comes to mind, right?

The imagery of this color
- Indeed, this might be the most common. It's a staple dish in Singapore. This Mee Goreng, in terms of its name,
it's called Mee Goreng Mamak. Oh, Mee Goreng Mamak?
- Mamak means uncle. Usually, the people who make and sell Mee Goreng are
uncles. Uncle! I see, I understand. So when you want to eat Mee Goreng,
you have to specify if you want it from a Mamak or a regular one. If someone says they want it from Mamak,
the red one is the right choice. There's another slang term,
even for the same Mee Goreng, it's called Basah. When you want Mee Goreng Basah,
in Malay, Basah means with a lot of sauce. So if you want Basah,
it means you want it rich, with a lot of sauce. Oh, can you order like that?
- If you tell them, they will make it for you! They won't refuse?
- No, it's okay. Wow, it's like a secret code, isn't it?
- In a way, it might be. Alright, shall we move on to the next one soon?

Let's go! The next place we've come to is Victory Restaurant. Fazli, you said this place is also popular among Indian and Islamic people. It's one of the top restaurants in terms of deliciousness among the many here. They serve traditional Malay-style Mee Goreng here, so let's go! 

Owner, thank you very much! What kind of ingredients do you use here? Basically, we use this sambal, chili sauce, tomato sauce, sesame oil, and oyster sauce.

- Oh, oyster sauce too! It's kind of close to Chinese ingredients, isn't it? It's a proper fusion. Wow, it looks delicious. Is there a hidden flavor in the Malay-style Mee Goreng? It has a lot of small shrimp in it.

- I see, inside the sambal, right? Yes, exactly, we use that. How do you make the sambal? That's a trade secret (smiling). 

How would you describe the Malay-style Mee Goreng in one word? It's asli.

- It means original or classic in Malay. It's a perfect word. Owner, thank you very much!

I'm really looking forward to eating. First impression, but it's definitely spicy. There's quite a bit of chili pepper in it. Chili pepper and sambal too, right? But compared to what I just ate, it's not that spicy. This is sambal paste, so the color is a bit different, right? What's the biggest difference between Indian-style and Malay-style Mee Goreng? The difference from the Mamak I ate earlier is definitely the sambal. In the Malay style, sambal is the key to the flavor. This one has an orange-ish color, but Mamak's was more red, right? And of course, the taste must be different. - Of course, let's eat right away. Shall we start? The smoky aroma from the wok is irresistible. Let's eat! This is delicious... and quite spicy. It's spicier than I thought. - I told you, it's spicy. I might not be able to bring my Japanese friends here because this spiciness might be too much. - But I can ask for it to be less spicy.

If you do that, they will adjust the amount of chili pepper to be less, which I personally really like. Maybe even without chili pepper, the taste of sambal is solid, so I think it's delicious. Also, I can feel a bit of sweetness. I think it's because they added sugar. Because of that, the spiciness feels a little milder. I know this is Mee Goreng, but I still think it's a fusion. When you eat it, you can also feel a Chinese-style flavor. I wonder where this taste comes from. Maybe from a Chinese wok? Yes, I think so. I believe the aroma comes from there. Yeah, that's right. It's interesting. Lately, it's quite rare to find authentic Malay-style Mee Goreng. Maybe it's my first time trying it. I've had the Indian-style, but maybe not the Malay one. Probably, but recently, many places serve Mee Goreng for breakfast because it's popular, so by lunchtime, it's often sold out.

Wow, is that so? So, if you don't have breakfast, various flavors mix together, and the aroma of the wok as well. Everything is brought out perfectly, super delicious. In this one dish, various aspects exist, and it's exquisite. The chef just told me earlier, but there are shrimp in the sambal, right? So, the seafood flavor is the base, and it adds to the richness as well. Indeed, it's incredibly enhancing the flavor. This might be unique to Japanese people, but the flavor is good enough to be a side dish. Isn't it quite unusual to have it with plain rice? No, it's self-evident. You can tell just by looking. (Japanese people consider this a side dish... Seriously?) Maybe Japanese people find it scary. No, no, it was a bit overwhelming with all the carbohydrates. I was trying to make sense of it. Let's give it a try. I'll get some white rice. Fazli, I'll teach you the Japanese way of eating. Pay attention and learn. I can't believe what's happening right now, but let's just try it. Huh, is this not a taboo or something? - Not at all! It's okay, it's okay.

I wonder if there will be a backlash from the Mie Goreng enthusiasts in the comments section. From my perspective, it's just a new way of eating. Even though it's about the way of eating, doing it like this... (Oh no, you're really doing it!) In my 20 years of life, I never imagined doing something like this. Alright, let's dig in. Huh, it's actually not bad at all. In fact, it creates a sense of unity. Right?! Since the flavor is strong, Japanese people want something a bit softer. That softness is provided by white rice. Do you know of a dish in Japan similar to Mie Goreng called yakisoba? In Japan, they eat it with bread... Bread?! Youngsters, don't you know about yakisoba bread?! This is yakisoba bread. - Wow! Shall we try eating it with this bread next time? Mie Goreng sandwich, it should be good. Excuse me! Can I have some bread, please? As a Malay Singaporean, do you eat any other types of Mie Goreng besides this? Yeah, I'm interested in trying Mie Goreng with various twists.

There are various types like Chinese style, so sometimes you decide based on your mood because you get tired of eating the same thing all the time, right? - Of course, that's true. And now, as an option, we have this! Everyone, listen carefully! It's white rice and Mee Goreng! It's really delicious, so please try it out. Thank you very much! Fazli, thank you for coming today. If the Mee Goreng suited your taste, that's great. - Definitely! It was super delicious. Did you get tired of eating because of today? - You never get tired of Mee Goreng. That's good then. Be sure to follow his SNS too! I'll put the link in the description box. Well, Fazli, see you next time! - Thank you! See you soon! I'm going to have the last Mee Goreng now. I will go to eat Chinese-style Mee Goreng. The history of Chinese-style Mee Goreng dates back to 1975 when Ting, the owner of Punggol Seafood Restaurant, and Chef Quek created it. Unfortunately, that restaurant has closed down, but I found a place where you can eat it at the hawker center.

Good afternoon, sir!
- Oh, thank you. What ingredients are you using here? I use shrimp, fish paste, and also vegetables like bean sprouts. I've started cooking. First, crack an egg. The ingredients are being added one after another. Noodles, vegetables, and seafood are in. It's a mix of Indian and Malay style so far. The cooking process seems similar. What did you put in there?
- It's dark soy sauce. I want to ask, is Chinese-style Mee Goreng influenced by Malay style? It's quite similar, with egg noodles, tomato sauce, and sambal being used. So, the taste might be quite similar. The difference comes from the dark soy sauce added earlier. So, I'm really curious about how it tastes compared to other Mee Goreng. Sir, if you had to describe Mee Goreng in one word, what would you say? Approval.
(John - Meaning excellent) Ah, I need to work harder on my Chinese...

At first glance, this red color is beautiful. It is characterized by a lot of seafood, such as shrimp, fish paste, and crab flavor. Well then, let's dig in! Oh, Migoreng is really interesting. Even though they have the same name, each one is different. The taste of this one has a strong seafood and dark soy sauce flavor that hits you. It's moderately spicy because they also use sambal. Additionally, it's quite soupy. Compared to the Indian and Malay styles, you can feel that it's sweeter. Every Migoreng is super delicious and accepted in various cultures. The influence of those cultures is strongly reflected in the dishes. I don't know about other dishes, but wow, eating three Migoreng in a day definitely fills you up. No regrets! Although all the Migoreng were delicious, each had different ingredients and flavors, showcasing the distinct culinary cultures. In Singapore, it's enjoyable to learn about the history and background of different cultures through food. It's a true symbol that confirms its reputation as a country where diverse cultures mix.

Indomie is a dish that can be enjoyed regardless of its roots, making it wonderful. Now that I have tried three types of Indomie, I am tremendously inspired. For example, how about making Japanese-style chicken rice or Bak Kut Teh? When you start thinking about it, there are endless possibilities like Italian, Korean style, and more. In the next video, I would like foreign chefs to add their own twist to Singaporean classic dishes. It will be up to the viewers to decide which one is the most delicious. It will definitely be an interesting video, so please subscribe to the channel now! Thank you for watching! Have a great day, and let's meet again in the next video.

I Tried Singapore’s Most Unique Food

Ghib Ojisan

The Diverse World of Mee Goreng in Singapore

Mee Goreng is a beloved noodle dish in Singapore, known for its various cultural variations and arrangements.

It is a fusion dish with Chinese, Indian, and Western culinary influences, featuring egg noodles, spices, and sometimes lamb meat.

One popular version is the Indian-style Mee Goreng, known for its spiciness and vibrant red color, typically containing cabbage, mutton, chili, and topped with a sunny-side-up egg.

Mee Goreng comes in different styles, with Indian-style featuring finely chopped noodles and a predominant red color from tomato paste and hidden flavors.

The dish is known for its spiciness and is a staple in Singapore, especially the Mamak variety.

Customers can request Mee Goreng Basah for a saucier version, using a secret code to customize their order.

The Unique Flavor of Malay-Style Mee Goreng

Victory Restaurant is known for its popular Malay-style Mee Goreng, which has a spicy and slightly sweet flavor with a significant amount of chili pepper and sambal.

The key difference from Indian-style Mee Goreng is the use of sambal, which gives the dish its distinctive orange color and unique taste.

The dish offers a fusion of Malay and Chinese flavors, possibly due to the cooking technique and use of ingredients like oyster sauce, making it a rare find with a growing popularity for breakfast.

The Japanese have a unique way of eating Mie Goreng, considering it a side dish and pairing it with plain white rice.

This unconventional combination is said to balance the strong flavor of Mie Goreng with the softness of the rice.

In Japan, there is a similar dish called yakisoba, which is often eaten with bread, inspiring the idea of a Mie Goreng sandwich.

The Delight of Mee Goreng: A Culinary Journey

Mee Goreng is a beloved dish, offering a delicious option for those tired of the same food.

The Chinese-style Mee Goreng has a rich history, originating in 1975 at the Punggol Seafood Restaurant, blending Indian and Malay styles.

The unique blend of ingredients and flavors sets it apart, earning it high praise from satisfied customers.

Indomie Migoreng offers a variety of flavors, with each type showcasing different ingredients and influences, from seafood to dark soy sauce.

The dish is a symbol of Singapore's diverse culinary culture, reflecting the history and background of various cultures.

The popularity and versatility of Indomie Migoreng have the potential for creative spin-offs, inspiring the idea of foreign chefs putting their twist on Singaporean classic dishes.