Rahsia MEE BANDUNG MUAR Pekat & Sedap!!!
Recipe Information
Mee Bandung Muar
Cultural Context
Mee Bandung Muar hails from the town of Muar in Malaysia, known for its rich culinary heritage. This dish combines Chinese and Malay influences, featuring stir-fried noodles with a variety of proteins and spices. Traditionally enjoyed as a hearty meal, it reflects the diverse flavors of Malaysian cuisine. Today, Mee Bandung has gained popularity beyond its origins, often found in food stalls and restaurants across the country, showcasing the fusion of cultures in Malaysian cooking.
yellow noodles
🥗Healthier: zucchini noodles
💰Cheaper: rice noodles
Zucchini noodles reduce carbs while maintaining texture.
prawns
🥗Healthier: chicken breast
💰Cheaper: canned tuna
Canned tuna is less expensive and still provides protein.
beef
🥗Healthier: turkey
💰Cheaper: pork
Pork is often cheaper than beef and works well in stir-fries.
fish sauce
🥗Healthier: soy sauce
💰Cheaper: salted water
Soy sauce is a lower-sodium alternative.
Boil 500 grams of beef with a little salt and enough water to cover it, cooking for 25 minutes in a pressure cooker.
While waiting for the beef, boil eggs in water that is at a rolling boil for 5-7 minutes until cooked.
Roast 2 handfuls of peanuts in a pan until they are dark brown, then blend them without water until coarse.
Break 17 pieces of Marie biscuits into small pieces and blend them until fine.
In a small bowl, soak 3 tablespoons of dried shrimp in water until softened.
Slice 4 red chili peppers and 4 green chili peppers for garnish.
Prepare 4 pieces of tofu by coating them with a little salt and frying them in hot oil until golden brown on both sides.
Remove the fried tofu and let it cool before slicing it into thin pieces.
Chop 1 bunch of spring onions finely.
Boil 900 grams of yellow noodles in hot water for 1-2 minutes, then drain and toss with a little olive oil to prevent sticking.
For the sauce, chop 5 cloves of garlic, 5 small shallots, and 1 large onion finely.
Blend the soaked dried shrimp with the chopped garlic, shallots, and onion, adding a little water if necessary.
Heat enough oil in a pan and sauté the blended mixture until it becomes fragrant and the oil separates.
Add in the blended peanuts and crushed Marie biscuits, mixing well.
Pour in the beef broth from boiling the beef and season with 1 cup of sugar and salt to taste, adjusting the consistency with more water if needed.
Add 1 carrot sliced lengthwise and the stalks of the mustard greens, cooking until tender.
Finally, add the mustard greens leaves and 2 small tomatoes, stirring briefly before cracking an egg into the mixture and letting it cook for 2-3 minutes without stirring.
Serve the dish with the fried tofu and garnish with sliced chili peppers.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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