Are you a fan of Mee Bandung? Did you know that Mee Bandung is not actually from Bandung. It is famous in Johor particularly in Muar. You can now learn this traditional recipe from the expert herself, Datin Hamidah Abdul Hamid. Thanks to Johor Corporation for making this video possible.
This recipe is taken from the Johor Palate: Tanjung Puteri Recipes book written by Datin Kalsom Taib & Datin Hamidah. The book won “Best in the World” in the Culinary Heritage Category at the Gourmand International World Cookbook Awards 2015.
Get the copy of the book here: iCookAsia Shopee Store or you can whatsapp us at 016-2876027. You can also enjoy Mee Bandung Muar at Restoran Selasih, Johor Bharu. Please call +607-219 9999 or email firstname.lastname@example.org to make reservation.
600 g yellow me
For the stock:
2 litres water
1/2 cup cooking oil
Grind fine for the gravy paste:
15 shallots, chopped
8 cloves garlic, chopped
4 slices ginger, chopped
1 cup dried shrimps, soaked until soft
4 tbsp chilli puree
1 tbsp oyster sauce
1 cup tomato sauce
3-4 tomatoes, quartered
4 tbsp sugarsalt to taste
250 g medium prawns
8 stalks mustard greens, cut into 2 cm widths
2 soft soya bean cakes, fried and sliced fried shallots
2 bulbs spring onion, finely chopped
3 bunches flay parsley, finely chopped
1. Slice the beef and boil in a spot until tender. Retain 5 cups of stock in the pot.
2. Heat the oil in a wok and saute the gravy paste and chilli puree. Fry until the oil separates and pour into beef pot
3. Add the oyster sauce, tomato sauce and tomatoes. Simmer until the gravy is well combined. Season with sugar and salt
4. Slowly break in the eggs, one at a time. When the eggs are half cooked, transfer to a plate
5. Add the prawns and boil until cooked. Set aside
6. Add the mustard greens
7. To serve, place mee in individual serving bowls and put an egg, some prawns and garnish on top. Pour over the gravy. Serve piping hot with pickled chillies on the side