Mee Bandung

Mee Bandung

This recipe is adapted from that of the mother of Chef Wan, the Malaysian celebrity chef, who makes and serves it at a cafetaria she runs at the Alor Star airbase of the Royal Malaysian Air Force.

Ingredients (serves 2)
Cooking oil for frying
1 pc firm bean curd (tau kwa), cut into 4 pieces
2 eggs
3 shallots, peeled and sliced
4 cloves garlic, peeled and minced
1 pc ginger, 2.5 cm/1 inch in length, peeled and minced
2 tbsp cili boh or sambal ulek
500 ml/2 cups chicken stock
125 ml/ 1/2 cup tomato ketchup
200 gm/7 oz raw prawns, peeled and deveined
200 gm/7 oz squid tubes, cut as desired
2 tbsp Thai roasted chilli paste (nam prik phao - obtainable at Thai and other Asian shops)
100 gms/4 oz white cabbage, shredded
3 stalks chye sim (Chinese flowering cabbage), cut into 3 cm/1.5 inch lengths
6 fishballs, each sliced in half
Handful of bean sprouts (taugeh)
225 gm/8 oz yellow (Hokkien) noodles, blanched and drained
Salt to taste

Garnish
Crisp fried shallot rings
2-3 red chillies, seeded and sliced
2-3 green chillies, seeded and sliced
2-3 spring onions, diagonally sliced
1-2 tbsp chopped coriander leaves

Procedure
Heat sufficient oil in a wok for shallow or deep frying. Add bean curd pieces and fry until golden brown. Remove and drain on kitchen paper. Cut cooled bean curd into smaller serving pieces.

Drain excess oil, leaving about 4 tbsp in wok. Reheat oil and fry each egg sunny side up. Dish out and set aside.

Fry shallots , garlic and ginger in remaining oil until fragrant (you should have about 3 tbsp left - top up if necessary). Add cili boh (or sambal ulek) and fry for 1 minute. Add stock, seafood (except fishballs), ketchup and Thai roasted chilli paste. Stir through, then add cabbage, chye sim, sliced fishballs, beansprouts, noodles and fried bean curd. Stir until pan ingredients are well mixed and season to taste with salt.

When seafood is cooked, turn off heat. Transfer to two individual plates or serving bowls and top with fried eggs and garnish ingredients. Serve immediately.



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