Mee Bandung

Mee bandung is also a dish originated from Johor, specifically from Muar. The term 'bandung' is not derived from Bandung, Indonesia but as a term for anyting that is mixed from many ingredients. I used to go to Muar for work but i did not know that mee bandung originated from there until i read the history of Johor. Well, if i have the opportunity to visit Muar again, i will certainly know what i want for lunch.



Ingredients:

1.6 kg yellow noodles

250g chicken, cooked, shredded

200g prawns, cooked and peeled

3 hard boiled eggs, cut into quarters

400g beansprouts, blanched

Mee Bandung Gravy

3 ltr water

100g shallots, peeled, sliced

60g garlic, peeled, sliced

80g ginger, crushed

90g Chinese celery, sliced

100g ripe tomatoes, sliced

40g Beef Broth

50g Prawn Cube

200g tomato ketchup

45g chilli boh

50g sugar

1 egg white

Garnish

40g spring onions, sliced

40g Chinese celery, sliced

30g red chillies, sliced

50g shallots, sliced, fried

10 key lime (calamansi will be better)

100g peanuts, roasted, grounded



Method:

Mee Bandung Gravy

1. Bring a pot of water to a boil. Add in sliced shallots, garlic, local celery, tomatoes and crushed ginger. Reduce to low heat and simmer for 3-5 minutes.

2. Add in beef broth , prawn cube, tomato ketchup and chilli boh. Stir well and adjust seasoning with sugar to taste.

3. Simmer for 5 minutes and strain.

4. Put the pot holding the gravy back on the stove and gradually add in beaten egg white. Remove and keep warm.

To serve:

1. Blanch yellow noodles in a pot of boiling water for a few seconds.

2. Remove, strain and place it into serving bowls.

3. Add in sliced fish cake and blanched beansprouts.

4. Pour in hot Bandung gravy and garnish with shredded chicken, sliced spring onions, local celery, chillies, fried shallots and calamansi.

5. Sprinkle with grounded peanuts and serve hot.


Serves