Ramadan 2020: Mee Bandung

Mee Bandung Recipe

Servings: 4-5
INGREDIENTS:

• 12 large-sized prawns, shelled and deveined
• 1 medium-sized squid, cut into rings 
• 500 gm yellow egg noodles
• 1 tomato, cut into wedges
• green leafy vegetables of choice
• 3 tbsp oyster sauce 
• 4-5 tbsp ketchup
• 6-8 tbsp dried chilli paste
• 1 tsp kicap manis (sweet soy sauce)
• 1 tsp salt, adjust to taste
• 2 tsp sugar, adjust to taste
• 1/4 cup cooking oil
• 4-5 eggs

(A) BEEF STOCK:

• 200 gm beef, thinly sliced
• 1 litre water
• 2 slices ginger

(B) BLEND:

• 10 shallots
• 5 cloves garlic
• 2 slices ginger
• 1/2 cup dried shrimps, soak in water for 10 minutes

(C) OTHERS:

• starch slurry: 2 tbsp cornflour + 1/4 cup water

DIRECTIONS:

1. Add all ingredients (A) into a pot. Simmer until beef slices are tender. Remove beef slices and set aside. Set aside beef stock for later use.

2. Blend ingredients (B) until smooth. Set aside.

3. Heat 1/4 cup cooking oil in a pot.

4. Once oil is hot, add prawns and stir-fry just until they changed colour. Remove prawns and set aside.

5. Continue by adding blended ingredients into the pot. Stir fry until fragrant.

6. Add chilli paste and stir fry until oil starts to separate.

7. Next, add beef stock, beef slices, oyster sauce and ketchup. Bring to a boil.

8. Add squid, salt, sugar and sweet soy sauce. Give a quick stir.

9. Add cornstarch slurry a little at a time until gravy thickens slightly.

10. Add tomato wedges.

11. Lastly, add eggs one at a time. Let eggs cook at a low simmer. Off heat.

12. Boil water in a small pot. Blanch noodles and vegetables for 30 seconds.

13. Drain noodles and vegetables and transfer to a serving plate.

14. Pour a generous amount of gravy over noodles.

15. Serve Mee Bandung with a wedge of calamansi lime and pickled green chillies at the side (optional).

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020