How to Make Malaysian Mee Bandung Asian Cooking Recipe Cuisine

Malaysia Mee Bandung

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

3.5 lb yellow noodles

3 fish cakes, sliced

4 cups bean sprouts, blanched

1/2 lb cooked chicken, shredded

1/2 lb prawns, cooked and peeled

3 hard-boiled eggs, cut into quarters

GRAVY:

3 qt water

1/4 lb shallots, peeled and sliced

2 oz garlic, peeled and sliced

3 oz Chinese celery, sliced

1/4 lb ripe tomatoes, sliced

3 oz ginger, crushed

1.5 oz beef bouillon

1.5 oz prawn cube

1 cup tomato ketchup

1.5 oz chili boh

1/4 cup sugar

1 egg white

GARNISH:

1/2 cup green onions, sliced

1/4 cup Chinese celery, sliced

1 oz red chilies, sliced

1/4 cup shallots, sliced and fried

10 key limes (calamansi will be better)

1/2 cup roasted peanuts, ground


Directions:

Blanch yellow noodles in a pot of boiling water for a few seconds.

Remove, strain and place it into serving bowls.

Add in sliced fish cake and blanched bean sprouts.

Pour in hot Bandung gravy and top with shredded chicken, prawns and boiled eggs. Garnish with green onions, celery, chilies, fried shallots and calamansi.

Sprinkle with ground peanuts and serve hot.

GRAVY:

Put water in a large pot and bring to a boil. Add in sliced shallots, garlic, celery, tomatoes and crushed ginger. Reduce to low heat and simmer for 3-5 minutes.

Add beef bouillon, prawn cube, tomato ketchup and chili boh. Stir well and adjust seasoning with sugar to taste.

Simmer for 5 minutes and strain.


Put gravy back on the stove and gradually add in beaten egg white. Remove pot from stove but keep it warm.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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