Mee Bandung Muar Recipe: How to Make Mee Bandung Muar

Mee Bandung Muar Recipe

Whether or not you are a fan of noodle dishes; Mee Bandung Muar is no stranger to you. Malaysians love this simple, savoury and sweet dish. Do not be fooled by its name – it does not originate from Bandung, Indonesia. In fact, it originated from Muar, Johor – one of Malaysia’s proudest dishes, we must say. So, why ‘Bandung’ you may ask? 

‘Bandung’ in means ‘mixed’ in the Malay language. Thus, Mee Bandung Muar is a dish which has a mix of various ingredients. These ingredients which go well together are one of the reasons why it’s so popular among the public. The dish is a local delicacy in every part of Malaysia. Of course, it is no doubt that the ones in Muar still taste the best.

History of Mee Bandung Muar

This dish is originated from Muar, Johor, is the locals’ traditional noodle dish. However, initially, the dish was only made up of noodles, eggs and soup. A mixture of onion, spices, chilli, dried shrimp and shrimp paste makes up the soup. Then, the dish upgraded by adding more ingredients into it such as meat, shrimp, vegetables and fishcakes. 

Mee Bandung Muar Recipe

Recipe by AzaleaDifficulty: Easy
Servings

3

servings
Prep time

20

minutes
Cooking time

15

minutes
Calories

300

kcal

You won’t need to prepare a fancy dish to enjoy your meals with your family at home. A bowl of Mee Bandung Muar Recipe is not only delicious, but it is also simple to make! You will definitely have a satisfied and happy tummy after eating it.

Ingredients

  • 600g of yellow noodles

  • To Make Beef Stock:
  • 400g of beef

  • ½ cup of cooking oil

  • 2 litres of water

  • Grind Fine for Gravy Paste:
  • 8 cloves of garlic, minced

  • 15 shallots, minced

  • 4 slices of ginger, minced

  • 4 tablespoons of chilli puree

  • 1 cup of dried shrimps, soaked in water until soft

  • 1 cup of tomato sauce

  • 1 tablespoon of oyster sauce

  • 3-4 tomatoes, quartered

  • 4 tablespoons of sugar and salt, to taste

  • 250g of prawns

  • 8 stalks of mustard greens, chopped into 2cm widths

  • 4-5 eggs

  • Garnish:
  • 2 bulbs of spring onion, finely chopped

  • 2 soft soya bean cakes, fried and sliced fried shallots

  • 2 soft soya bean cakes, fried and sliced fried shallots

Directions

  • Firstly, take the beef and slice it. Once done, boil it in a spot until it becomes tender. Then, absorb 5 cups of stock in the pot.
  • Next, take out a wok and heat the oil in it. Saute the chilli puree and gravy paste in the wok. Keep frying until the oil finally separates; put it into the pot with the beef earlier on.
  • Put in the tomato sauce, tomatoes and oyster sauce. Continue to simmer until the gravy combines well. Take some salt and sugar and season to taste.
  • After that, take the eggs and break them one by one. Once the eggs are half-cooked, take it out and place it on a plate.
  • Add in the prawns and allow it to boil until cooked. Once cooked, put aside.
  • Add the mustard greens next.
  • Take out a serving bowl and place the noodles. Put in the egg, some prawns and garnish on top of the noodles. Take the gravy and pour it onto the noodles. Serve and enjoy!

Ways to Enjoy This Dish

The noodle dish is best eaten just the way it is. However, if you like it spicy, eat the dish together with spicy pickled chillies at the size. This will give off some extra flavour to the dish!

For more delicious Malaysian delights, explore Lokataste Recipe!

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