Mee Bandung
Background History
dishes and cuisine in Johor are influenced by Arabs and the surrounding Malay archipelago. Some of the dishes are a unique blend of ingredients not found anywhere else in Malaysia. Due to their difficult and sometimes complicated recipes, some can only be sampled during celebrations and state banquets.
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.
Nowadays,there is a lot of stall selling mee bandung,but we dont know the exactly the originality of mee bandung.If u wanna try the original of mee bandung,there is a place.
Famous Restaurant Mee Bandung.
1.Mee Bandung Abu Bakar Hanifah
Restoran Wah San: 9A, Jalan Abdullah, Muar
2.Johor Laksa & Mee Bandung Muar Stall
Stall No. 6, Warung Aji-Don Alley,E-0-16, Plaza Damas,
Sri Hartamas
Kuala Lumpur
Persada Johor,Johor Bahru ,Johor.
4.Restoran Mee Bandung Muar & D'Muar western
bt 4,Jalan Cheras Kajang
5.Selera Tanjung Restaurant
Kg Tanjung Langsat, Pasir Gudang, Johor Bahru
Johor,
How To cook MEe Bandung :-
Ingredients:
1.6 kg yellow noodles
250g chicken, cooked, shredded
3 hard boiled eggs, cut into quarters
400g beansprouts, blanched
Mee Bandung Gravy
200g prawns, cooked and peeled
3 liter 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
30g red chillies, sliced
50g shallots, sliced, fried
10 key lime (calamansi will be better)
100g peanuts, roasted, grounded
1 egg white
Garnish
40g spring onions, sliced
40g Chinese celery, sliced
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.
1.6 kg yellow noodles
250g chicken, cooked, shredded
3 hard boiled eggs, cut into quarters
400g beansprouts, blanched
Mee Bandung Gravy
200g prawns, cooked and peeled
3 liter 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
30g red chillies, sliced
50g shallots, sliced, fried
10 key lime (calamansi will be better)
100g peanuts, roasted, grounded
1 egg white
Garnish
40g spring onions, sliced
40g Chinese celery, sliced
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.
