Mee Bandung Muar (Malaysian Bandung Noodles) - Pressure cooker
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.
Put all ingredients for grinding in a food processor and process into a paste.
Blanch the yu choy or kale in boiling water for a minute and then refresh with cold water and set aside.
Cook the noodles according to instruction. Fresh yellow noodles usually only need to be blanched in boiling water for less than a minute.
Put the beef in a saucepan and add 4 cups of water. Bring to a boil and then lower the heat to let it gently simmer until the beef is tender. Remove the beef from the stock.
Preheat a large heavy-bottom. Add 3 Tbsp of oil. Add the ingredients you grind earlier and sauté for about 3-5 minutes. Add the beef stock, tomatoes, and seasonings. Continue to cook for another minute. Have a taste and adjust to your preference.
Add the prawns and cook until they just start to turn pink. Add the beef pieces back into the gravy. Crack in 4 eggs and let them cook undisturbed until they are set. Turn off the heat and proceed to assembling step.
Press sauté. When it's hot, add 3 Tbsp of oil. Add the ingredients you grind earlier and sauté for about 3-5 minutes. Add the beef pieces and add 4 cups of water. Turn the steam release valve to 'sealing'. Set the timer to 10 minutes. Make sure it's on high pressure. When it's done cooking, wait for the pressure valve to collapse on its own, about 10-15 minutes.
Scoop the beef out from the inner pot and set aside. Press sauté again. Add tomatoes and seasonings. Add the prawns and cook until they just start to turn pink. Add the beef pieces back into the gravy. Crack in 4 eggs and let them cook undisturbed until they are set. Turn off sauté mode and proceed to assembly.
Portion the noodles out into a serving platter. Top with some fried tofu. Portion out some beef, prawns, chunk of poached egg, and a generous ladle of gravy over everything. Garnish with fried shallots, chopped green onion, cilantro/parsley leaves, green chili slices. Squeeze some lime juice over it and serve immediately.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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