Mee Bandung Muar (Classic)
Hidangan tradisional · Malaysian
A rich and flavorful noodle soup originating from Muar, Johor, Malaysia. It features a spicy and savory broth made from shrimp paste (belacan), chili, and dried shrimp, served with yellow noodles, shrimp, and a soft-boiled egg.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Yellow noodles500g
- Shrimp200g, peeled and deveined
- Dried shrimp50g, soaked and blended
- Chili paste100g
- Shallots150g, blended
- Garlic5 cloves, blended
- Belacan (shrimp paste)1 tbsp, toasted and pounded
- Chicken or shrimp stock1.5 liters
- Eggs4, soft-boiled
- Spring onions2 stalks, chopped
- Cilantro1/4 cup, chopped
- Vegetable oil3 tbsp
- Saltto taste
- Wateras needed
Langkah
- 1
Heat vegetable oil in a large pot. Sauté the blended shallots and garlic until fragrant.
- 2
Add the chili paste and pounded belacan. Cook until the oil separates from the paste.
- 3
Stir in the blended dried shrimp and cook for another 2-3 minutes.
- 4
Pour in the chicken or shrimp stock. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
- 5
Add the peeled shrimp to the broth and cook until just pink and cooked through, about 2-3 minutes.
- 6
Season the broth with salt to taste.
- 7
Blanch the yellow noodles briefly in boiling water. Drain well.
- 8
Divide the blanched noodles among four serving bowls.
- 9
Ladle the hot broth and shrimp over the noodles.
- 10
Top each bowl with a soft-boiled egg, chopped spring onions, and cilantro.
