This dish hardly needs any introduction, though I know many would rather buy this than make it at home – especially if you’re reading this from Malaysia because they have some of the best Maggi Goreng there. However, I found making this at home to be more personal – I can add whatever I want to it and make it my way (which is why you’ll find the balsamic vinegar).
2 Packets Maggi, cooked and drained
2 Tbsp of Olive Oil
1 Onion, peeled and sliced thinly
2 Garlic cloves, thinly sliced
200g Shiitake Mushrooms
1 Tbsp of Balsamic Vinegar
1 Can of Tuna
50g Ikan Bilis
4 Tbsp of Sambal Belachan
Fresh Coriander
In a large wok, heat up the oil. Then, add the onion and garlic, followed by mushrooms. Once mushrooms are softened, add the vinegar, tuna, and Ikan Bilis. Finally, add the belachan and then the cooked noodles. Stir to combine, and garnish with fresh coriander.