Bachelor-style Fried Macaroni

The first time I made Khairul Aming’s “bachelor-style” fried macaroni was during Ramadan last year. As expected, suhoor is an important meal we need to have, yet most would feel too groggy to eat a full spread of complicated dishes. I needed meal ideas where all we needed to do was shovel the food into our mouths, using minimal brain power and with eyes half closed. At the same time, the dish needs to be sufficiently filling and nutritious. This recipe fit the bill perfectly.

In Malaysia, a “bachelor-style” dish typically refers to easy-to-make, one-pot meals, very often also using budget-friendly ingredients. Dishes like this typically appeal to students or working singles who need to cook for themselves and watch their spending. Common seasonings include condiments like ketchup, chili sauce, and soy sauce, and the protein options focus more on eggs and processed meat instead of fresh ingredients. Despite using humbler ingredients, it doesn’t mean these dishes compromise on flavor. If anything, these dishes are a guilty pleasure, comforting and enjoyed by the masses. They are also a great backup option for when your stock of fresh ingredients is running low.

I’ve adjusted the recipe and method to suit my taste and cooking style. Make this fried macaroni as written, or elevate it by using fresh chicken and adding some leafy veggies. Give it a try!

Step by Step

First, prepare the pasta. Bring a pot of water to a boil. Add 1 tablespoon salt, return to a boil, and cook the macaroni according to package instructions. Reserve ½ cup pasta water and drain the macaroni.

While cooking the macaroni, prepare the sauce. In a medium-sized bowl, add the oyster sauce, chili sauce, ketchup, and sweet soy sauce. Mix and set aside until ready to use.

In a large skillet, heat the oil.

Fry the crumbled burger patties and hot dog slices, until browned and slightly crispy on the edges, 3 to 4 minutes. Remove from heat and set aside.

In the same frying oil, add the chopped onions and garlic and cook, stirring, until onions are soft, 3 to 4 minutes.

Add the chili boh and cook, stirring, until all the liquid is cooked off.

Pour in the sauce mixture, and toss to thoroughly combine.

Add the cooked pasta, and toss to coat.

Push the pasta aside, and add the beaten egg. Let cook undisturbed, until the bottom is slightly set, about 30 seconds. Scramble the eggs with a spatula, then toss to incorporate with the rest of the ingredients.

Season with the all-in-one seasoning powder, and toss to incorporate.

Pour the reserved pasta water, and toss until the liquid is completely absorbed by the pasta.

Add the chopped celery leaves, and stir to combine. Reserve some of the leaves for garnish, if you like.

Serve immediately.