Mee Bandung Muar
Out of all the noodle family, I have a soft spot for Mee Bandung.
Out of all the noodle family, I have a soft spot for Mee Bandung. The tomato base with a hint of chilli 'hotness' & a distinct but not overpowering prawn-based gravy somehow brings out such a vibrant flavor to this dish. The highlight is of course the poached egg in the gravy & the secret
Ingredients
- Blend coarsely:15 bulbs shallots
- garlic4 cloves
- gingerOther ingredients:1 packet yellow mee 250gm/2 handful beef (cut into tiny pieces and boiled till tender. Retain the water it was boiled in.)1 handful small prawns, legs trimmed1 inch
- dried prawns, soaked with hot water & pounded2 tbsp
- chili paste3 tbsp
- tomato sauce1.5 cups
- ripe tomatoes, quartered1 bunch Chinese spinach/sawi, cut into 1 inch length2 large
- 'C size' eggs 4 cups water5 small
- salt2 tsp
- sugar2 tbsp
- hard tofu (deep fried, halved and sliced thinly)2 green chilies, sliced thinly slanted1 block
- peanuts (deep fried, skinned & pounded coarsely)2 tbsp crispy fried onions2 tbsp
Instructions
- 1.
Heat oil in a large pot.
- 2.
Sautee all the blended ingredients till it turns golden.Put in the chili paste & tomato sauce and sauté' further.The dried prawns goes in next.
- 3.
Sautee' till the prawns get a little dry.Put in the beef as well as the stock it was boiled in.Pour in the water, salt and sugar.As soon as the water boils, put in the fresh tomatoes and fresh prawnsReduce the flame and drop one egg at a time into the boiling liquid.Put in the sawi.To serve, put the mee in a bowl.
- 4.
Pour the soup in, making sure you get a whole poached egg.Top with the fried tofu, sliced green chilies and crispy fried shallots.The peanuts is the secret ingredient that lifts this dish above the other mee family.
- 5.
So sprinkle generously!Dig in!!
- 6.
I guarantee you won't lift you head till the soup is all dried up in your bowl!