Mee Bandung Seafood
80% asli · Malaysian
A luxurious twist on Mee Bandung Muar, incorporating a variety of fresh seafood like squid and mussels alongside shrimp, enhancing the broth's oceanic depth.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Yellow noodles500g
- Shrimp150g, peeled and deveined
- Squid150g, cleaned and sliced into rings
- Mussels100g, cleaned
- Dried shrimp50g, soaked and blended
- Chili paste100g
- Shallots150g, blended
- Garlic5 cloves, blended
- Belacan (shrimp paste)1 tbsp, toasted and pounded
- Fish or seafood stock1.5 liters
- Eggs4, soft-boiled
- Spring onions2 stalks, chopped
- Cilantro1/4 cup, chopped
- Red chilies1, sliced (optional garnish)
- Vegetable oil3 tbsp
- Saltto taste
- Wateras needed
Langkah
- 1
Prepare the broth base: Heat oil, sauté shallots and garlic until fragrant. Add chili paste and belacan, cook until oil separates.
- 2
Stir in blended dried shrimp and cook for 2-3 minutes.
- 3
Pour in fish or seafood stock. Bring to a boil, then simmer for 15 minutes.
- 4
Add shrimp, squid rings, and mussels to the simmering broth. Cook until seafood is just cooked through (shrimp pink, squid opaque, mussels open). Discard any unopened mussels.
- 5
Season the broth with salt to taste.
- 6
Blanch yellow noodles briefly. Drain well.
- 7
Divide noodles among four serving bowls.
- 8
Ladle the hot broth with seafood over the noodles.
- 9
Top each bowl with a soft-boiled egg, chopped spring onions, cilantro, and sliced red chilies if using.
