Mee Bandung Muar (Noodles in Prawn-Chilli Gravy)

Name: Mee Bandung Muar (Noodles in Prawn-Chilli Gravy)
Total time: 1 h
Yield: 4
Cuisine: Malaysian (Malay / Johor)
Ingredients: 500 g Fresh yellow noodles; 50 g Dried shrimp, soaked; 8 Dried red chillies, soaked; 8 Shallots; 4 Garlic cloves; 1 tsp Belacan (shrimp paste), toasted; 3 tbsp Tomato purée; 3 tbsp Chilli sauce; 1 tbsp Dark soy sauce; 1.5 tbsp Palm sugar; 1.2 L Prawn or chicken stock; 2 tbsp Cornstarch; 4 tbsp Neutral oil; 1 tsp Salt; 12 Prawns, peeled; 100 g Fish cake, sliced; 150 g Choy sum, cut in lengths; 100 g Bean sprouts; 4 Eggs; 3 tbsp Fried shallots, spring onion and lime, to serve

Yellow noodles in a thick, sweet-savoury red gravy built on dried shrimp, shrimp paste and chilli, with a prawn, a slice of fish cake, greens and a poached egg on top. From the river town of Muar in Johor, where 'bandung' means 'mixed' — the gravy is a mixture, the bowl is a mixture, and the state is proud of it.

Pinagmulan

Recipe ni Malay home kitchens · 🏺 Traditional · Malay household cooking, Peninsular Malaysia

Muar, Johor · the 'mixed' noodle — An ownerless regional dish, so no cook is credited. The cited article confirms mee bandung Muar as a Malaysian noodle dish from Muar, Johor, of yellow noodles, egg, a thick gravy and meats and vegetables, originally made with a gravy of dried shrimp, onion, spices, shrimp paste and chilli, with prawn, meat, fish cake and vegetables added later, and bandung meaning 'mixed' in Malay. The gravy method, the cornstarch, the poached egg, timings and quantities are this book's own.

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⏱ 60 min🍽 4 na serving🔥 510 kcal🇲🇾 Malaysia🌶️🌶️

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Mga hakbang

Blend the dried shrimp, chillies, shallots, garlic and belacan into a paste. Fry it in the oil over medium heat 8 minutes until dark and fragrant.
Add the tomato purée, chilli sauce, dark soy and palm sugar and stir 2 minutes. Pour in the stock and salt and simmer 15 minutes.
Mix the cornstarch with 4 tablespoons of water and stir in. Simmer 2 minutes until the gravy is glossy and coats a spoon — thick, but still a gravy you can ladle.
💡 Thick enough to cling, thin enough to pour. Mee bandung sits between a soup and a sauce; if the noodles drown it is too thin, if they stand up it is too thick.
Crack the eggs one at a time into the barely simmering gravy and poach 3 minutes until the whites are set. Add the prawns and fish cake for the last 2 minutes.
Blanch the noodles 1 minute with the choy sum and bean sprouts. Drain into bowls.
Ladle the gravy over with an egg and prawns in each bowl. Top with fried shallots and spring onion, lime on the side.

💡 Mga tip

Muar stalls add a spoon of beef or mutton in the gravy and sometimes a fried wonton skin on top. The base recipe is the same.
The gravy keeps three days and thickens as it sits — loosen with stock, not water, when reheating.