Yum MaMa

Yum MaMa is street-stall standard and the highest in gourmet late night munchies. While I’ve given a list of ingredients below, this is only a recommendation. You can do whatever suits your fancy and the type of MaMa you’re working with; and this is where it gets really interesting.

Admittedly, I am inclined to prepare my yum with random odds and ends from the fridge that are just this side of spoiled and feel that in some ways this is a high form of cuisine indeed, but this is actually something you can put some time and love into. MaMa comes in some great flavors, nearly running the gamut of the most popular Thai dishes. Chili-basil-lime or krapao pork, tom-yum gung (creamy and straight up), mushroom, and on and on until I’m not really sure what they are anymore. Standard ingredients are small seafood like shrimp and squid, fish sausage, hot dogs of all variations, mushrooms, and ground pork. This recipe assumes you’re using a tom-yum flavored MaMa; play around and replace the shrimp and maybe the sausage with different seafood, pork, beef, or whatever corresponds better with the flavor you’re shooting for (or is about to go bad).

2 packages of MaMa tom-yum
3 fish or tofu sausages, sliced
5-10 (depending on size) shrimp
4-5 bird’s eye chilis, sliced
1 tbsp spring onion, chopped
1 tsp coriander, chopped
1 lime, juiced
3 tbsp fish sauce

Preparation

1. Boil the MaMa with all the seasoning packets in water for 2 minutes and remove the noodles, keeping the broth in the pan.
2. Add the shrimp and sausages and cook until the shrimp colors.
3. Drain the shrimp and sausage and set the broth aside in case you want it (good for sipping).
4. Add the remaining ingredients to the noodles (I use a bowl but a large plate is fine) and toss together with the aquatic goodness.

Enjoy!