Mee Bandung

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October 05, 2010     Hits: 4012    
 
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Mee Bandung is a dish originating from Johor, specifically from Muar. The term 'bandung' is not derived from Bandung, Indonesia but as a term for anything that is mixed from many ingredients.

 

 

 

 

Prep Time: 20 minutes Cook Time: 20-30 minutes Serving: 6 person

 

Ingredients:

1kg of yellow noodles, scalded in boiling water
2 tbsp oyster sauce
2 tbsp tomato sauce
1 cup of water
200g beef, thinly slice
100g chinese cabbage
100g celery sticks
2 tomatoes, chopped
2 eggs
salt and sugar to taste
2 tbsp cooking oil

Ingredients to be grounded

2 tbsp dried shrimp, soaked
5 shallots
3 cloves garlic
2 tbsp chilli paste
2 candle nuts (buah keras)
1 handful of dried shrimp, soaked
1 tbsp of curry powder
 

Garnishing:

Chopped coriander leaves and spring onions
fried shallots
cut red chillies
cut limes

Condiment:

Direction:

  1. Heat oil and add in grounded shallots and garlic. Fry it until fragrant and aromatic.
  2. Put in 2tbsp of chili paste and stir it together with grounded ingredients.
  3. Add in the beef fillets, pounded dried shrimp and also water. Stir well.
  4. For a tasty gravy, add in oyster sauce, tomato sauce and a pinch of salt and sugar.
  5. When the gravy starts boiling for 5 minutes, put in tomatoes and eggs into the gravy. Do not stir the eggs together.
  6. When the eggs are cooked, add in the chinese cabbage and celery sticks. Let it simmer and then turn off the heat. Reheat just before serving.
  7. The scalded yellow noodles will be served in a bowl with the garnished ingredients on top of the noodles.
  8. Pour the gravy over the noodles.

Tips & Tricks:


 
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