Boil a large potato until it's soft but not mushy. Peel off the skin, halved, and cut into 1/4-inch slices
If you use dried noodles, cook them according to instruction on the package
Prepare the spice paste:
Preheat the skillet, add 3 Tbsp of oil. Add peanuts, pre-soaked dried shrimp, soaked dried chili, split mung beans and fry over medium heat until they are golden brown. Remove and transfer to a blender or food processor along with the oil. Blend into a fine paste
Return this back to the skillet, add salt, sugar, and tamarind paste and stir fry until the oil separates from the chili mixture. Remove and transfer to a bowl or a jar. This can be kept for one week in the fridge and use it whenever you want to make mee goreng mamak
To make mee goreng mamak (I recommend making 2 servings at a time for the best result):
Mix all ingredients for seasonings and set aside
Preheat a large skillet or wok. Add 1 Tbsp of oil. Add half of the garlic and shallots and stir fry for about 2 minutes. Push the garlic and shallots to the side of the Crack in 2 eggs and let them cook undisturbed for about 20 seconds, then scramble them into large chunks. Push to the side and add shrimp. Cook until they just turn pink
Add the cabbage and about 1/4 cup of water or chicken broth, the 2-3 Tbsp of the chili paste you prepared earlier and let the cabbage cook for another minute
Add half of the noodles, half of the potatoes, followed by half of the seasonings. This is to make two serving portions. As I mentioned earlier, I recommend cooking 2 portions at a time, but if you think it's too much trouble, you can cook all 4 portions and add all the stuff in instead. Splash with another 1-2 Tbsp of water or chicken broth. Stir to combine everything. Have a taste and adjust by adding more salt and/or sugar as needed. If you use beansprouts, add them in now and cook for another 10 seconds. Turn off the heat
To serve:
Squeeze some lime juice from 1 lime over the noodles. Garnish with some bawang goreng and serve immediately