📝 About This Recipe
Hailing from the historic town of Muar in Johor, this iconic Malaysian noodle dish is a masterclass in balancing sweet, savory, and spicy notes. The heart of Mee Bandung lies in its rich, velvety gravy made from a luscious blend of ground dried shrimp, roasted peanuts, and a robust beef broth. It is a soul-warming meal that captures the essence of Malaysian street food culture in every slurp.
🥗 Ingredients
The Spice Paste (Rempah)
- 15-20 pieces Dried Chilies (soaked in hot water and deseeded)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1/2 cup Dried Shrimp (soaked for 10 minutes and drained)
The Rich Gravy Base
- 300 grams Beef (thinly sliced against the grain)
- 8-12 pieces Fresh Prawns (cleaned, shells on or off per preference)
- 1/2 cup Roasted Peanuts (finely ground into a paste or powder)
- 5-6 cups Beef Stock (homemade preferred for depth)
- 3 tablespoons Sweet Soy Sauce (Kicap Manis)
- 2 tablespoons Tomato Sauce/Ketchup (adds tang and color)
- 1 tablespoon Palm Sugar (Gula Melaka) (shaved)
- 1/2 cup Cooking Oil
Noodles and Body
- 600 grams Yellow Alkaline Noodles (blanched briefly in hot water)
- 4 large Eggs (to be poached directly in the gravy)
- 1 bunch Choy Sum or Mustard Greens (cut into 2-inch lengths)
Garnish
- 2 tablespoons Fried Shallots (for crunch)
- 1/4 cup Spring Onions and Cilantro (finely chopped)
- 1 piece Red Chili (sliced diagonally)
- 2-4 pieces Calamansi Limes (halved for squeezing)
👨🍳 Instructions
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1
Begin by blending the soaked dried chilies, shallots, garlic, and soaked dried shrimp with a little water until it forms a smooth, vibrant red paste.
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2
Heat the cooking oil in a large wok or heavy-bottomed pot over medium heat. Sauté the blended spice paste until the oil begins to separate (pecah minyak) and the paste turns a deep, dark red. This should take about 10-12 minutes.
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3
Add the sliced beef to the wok. Stir-fry for 3-4 minutes until the beef is sealed and begins to release its juices into the spice base.
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4
Pour in the beef stock and bring the mixture to a gentle boil. Lower the heat and simmer for 15 minutes to ensure the beef is tender and the flavors are well-infused.
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5
Stir in the finely ground roasted peanuts. This acts as a natural thickener and provides the signature nutty creaminess of a true Muar-style Mee Bandung.
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6
Add the sweet soy sauce, tomato sauce, and palm sugar. Season with salt to taste. The gravy should be thick enough to coat the back of a spoon.
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7
Gently add the fresh prawns to the simmering gravy. Cook for 2-3 minutes until they turn pink and opaque.
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8
Now, carefully crack the eggs one by one into the simmering gravy. Do not stir; let them poach undisturbed for about 3 minutes until the whites are set but the yolks remain runny.
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9
Add the choy sum greens into the gravy for the last 60 seconds of cooking just until wilted.
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10
To serve, place a portion of blanched yellow noodles in a deep bowl. Carefully ladle the rich gravy over the noodles, ensuring each bowl gets one poached egg and several prawns.
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11
Top generously with fried shallots, chopped spring onions, cilantro, and sliced red chilies. Serve immediately with a half calamansi lime on the side.
💡 Chef's Tips
For the most authentic flavor, use high-quality dried shrimp and toast your peanuts from scratch before grinding them. If the gravy is too thin, you can add a small cornstarch slurry, though the peanuts should naturally thicken it. Avoid over-blanching the yellow noodles; they should have a slight bite as they will continue to soften in the hot gravy. When poaching the eggs, keep the heat on low to prevent the bubbling gravy from breaking the delicate yolks. Adjust the amount of dried chilies based on your spice tolerance; Muar-style is traditionally quite spicy.
🍽️ Serving Suggestions
Serve with a side of extra sambal tumis if you crave more heat. A cold glass of Sirap Bandung (rose syrup with milk) perfectly complements the spicy and savory notes of the dish. Provide a small saucer of soy sauce with bird's eye chilies for those who like an extra salty kick. Warm crusty bread or 'Roti Benggali' is excellent for mopping up any leftover gravy. Pair with a side of Satay for a complete Johorean feast.