Mee Bandung

Mee Bandung

		About the Dish
		Mee Bandung is a dish originating from Johor, specifically from Muar. The term 'bandung' is not derived from Bandung, Indonesia but as a term for anything that is mixed from many ingredients.

Serving: 6 people

Ingredients	Ingredients to be grounded	Garnishing
1kg of yellow noodles, scalded in boiling water 2 tbsp oyster sauce 2 tbsp tomato sauce 1 cup of water 200g beef, thinly slice 100g Chinese cabbage 100g celery sticks 2 tomatoes, chopped 2 eggs salt and sugar to taste 2 tbsp cooking oil	2 tbsp dried shrimp, soaked 5 shallots 3 cloves garlic 2 tbsp chili paste 2 candle nuts (buah keras) 1 handful of dried shrimp, soaked 1 tbsp of curry powder	Chopped coriander leaves spring onions fried shallots cut red chilies cut limes

Direction:

Heat oil and add in grounded shallots and garlic. Fry it until fragrant and aromatic.
Put in 2tbsp of chili paste and stir it together with grounded ingredients.
Add in the beef fillets, pounded dried shrimp and also water. Stir well.
For a tasty gravy, add in oyster sauce, tomato sauce and a pinch of salt and sugar.
When the gravy starts boiling for 5 minutes, put in tomatoes and eggs into the gravy. Do not stir the eggs together.
When the eggs are cooked, add in the Chinese cabbage and celery sticks. Let it simmer and then turn off the heat. Reheat just before serving.
The scalded yellow noodles will be served in a bowl with the garnished ingredients on top of the noodles.
Pour the gravy over the noodles.

Malaysia Kitchen