📝 About This Recipe
Mee Jawa is a beloved Malaysian street food classic that showcases the beautiful cross-cultural influence of Javanese migrants on local flavors. This dish features yellow egg noodles bathed in a thick, velvety gravy made from sweet potatoes and tomatoes, offering a unique balance of savory, sweet, and tangy notes. Topped with crunchy fritters, fresh chilies, and a squeeze of calamansi lime, it is a comforting masterpiece that warms the soul with every spoonful.
🥗 Ingredients
The Aromatic Base (Spice Paste)
- 8 pieces Shallots (peeled and sliced)
- 4 cloves Garlic
- 10-12 pieces Dried Chilies (soaked in hot water and deseeded)
- 1 inch Galangal (sliced)
- 2 stalks Lemongrass (white part only, sliced)
- 2 tablespoons Dried Shrimp (soaked for 10 minutes)
The Gravy (Kuah)
- 500 grams Sweet Potatoes (boiled until soft and mashed smoothly)
- 1.5 liters Beef or Chicken Stock (homemade preferred)
- 3 tablespoons Tomato Puree
- 1 tablespoon Salted Soy Bean Paste (Tauco) (mashed)
- 2 tablespoons Palm Sugar (Gula Melaka) (shaved)
- to taste Salt
- 4 tablespoons Cooking Oil
The Noodles and Garnish
- 600 grams Yellow Egg Noodles (blanched briefly)
- 200 grams Bean Sprouts (blanched)
- 3 pieces Hard-boiled Eggs (halved)
- 2 pieces Fried Firm Tofu (cubed)
- 4-5 pieces Calamansi Limes (halved)
- 2 pieces Green Chilies (sliced)
- 2 tablespoons Fried Shallots (for garnish)
- 2 stalks Spring Onions (finely chopped)
👨🍳 Instructions
-
1
Begin by boiling the sweet potatoes in a large pot until they are fork-tender. Drain the water, peel the skins, and mash the potatoes while warm until completely smooth; for an extra silky texture, blend them with a little stock.
-
2
Prepare the spice paste by blending the shallots, garlic, dried chilies, galangal, lemongrass, and dried shrimp with a splash of water until a fine, uniform paste forms.
-
3
Heat the cooking oil in a large heavy-bottomed pot over medium heat. Add the blended spice paste and sauté for 8-10 minutes until the oil separates (pecah minyak) and the paste turns a deep, fragrant red.
-
4
Stir in the salted soy bean paste (tauco) and cook for another 2 minutes to release its fermented depth.
-
5
Pour in the beef or chicken stock and bring the mixture to a gentle boil.
-
6
Whisk in the mashed sweet potatoes and tomato puree. Stir continuously to ensure there are no lumps and the gravy thickens into a velvety consistency.
-
7
Add the palm sugar and salt. Lower the heat and let the gravy simmer for 15-20 minutes, allowing the flavors to meld together. Adjust seasoning to achieve a perfect balance of sweet and savory.
-
8
While the gravy simmers, blanch the yellow noodles and bean sprouts in boiling water for 30-60 seconds, then drain well.
-
9
To assemble, place a portion of noodles and bean sprouts in a deep serving bowl.
-
10
Generously ladle the hot sweet potato gravy over the noodles until they are nearly submerged.
-
11
Top with half a hard-boiled egg, a few cubes of fried tofu, sliced green chilies, and a sprinkle of spring onions.
-
12
Finish with a flourish of crispy fried shallots and place a halved calamansi lime on the side for the diner to squeeze over just before eating.
💡 Chef's Tips
For the smoothest gravy, pass the mashed sweet potato through a fine-mesh sieve before adding it to the pot. If the gravy becomes too thick, simply thin it out with a little more stock or water until it coats the back of a spoon. Don't skip the dried shrimp; it provides the essential 'umami' backbone that defines authentic Malaysian Mee Jawa. You can add prawn stock (made from boiling prawn shells) to the beef stock for an even richer, more complex seafood flavor. Always blanch your noodles just before serving to prevent them from becoming soggy or sticking together.
🍽️ Serving Suggestions
Serve with a side of crunchy prawn crackers (keropok) for a delightful textural contrast. Pair with a cold glass of Teh Tarik or Iced Barley water to balance the mild heat of the gravy. Add a spoonful of Sambal Tumis on the side for those who prefer an extra spicy kick. Include a few sprigs of fresh Chinese celery (daun sup) for a burst of herbal freshness. Serve immediately while the gravy is piping hot to ensure the best flavor experience.