Authentic Mee Bandung: A Traditional Malaysian Delicacy

Ingredients

  • 400g yellow noodles
  • 200g prawns
  • 200g squid
  • 200g fish cake
  • 2 litres water
  • 2 chicken stock cubes
  • 4 tablespoons cooking oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 3 red chillies, diced
  • 2 tomatoes, quartered
  • 1 tablespoon tamarind paste
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon chilli paste
  • 2 boiled eggs, halved
  • 2 spring onions, chopped
  • 2 fried shallots
  • 2 slices of lime

Steps and instructions

  1. Boil the yellow noodles in a pot of water until they are cooked, then drain them and set aside.
  2. Prepare the broth by bringing 2 litres of water to a boil, then add the chicken stock cubes and let them dissolve.
  3. In a separate pan, heat the cooking oil over medium heat. Add the sliced onions, minced garlic, and diced red chillies. Sauté until the onions become transparent.
  4. Add the quartered tomatoes to the sautéed mixture and cook until they are soft.
  5. Add the prawns, squid, and fish cake to the pan and cook until they are done.
  6. Add the tamarind paste, sweet soy sauce, oyster sauce, and chilli paste into the pan. Stir until all the ingredients are well combined.
  7. Pour the broth into the pan and let it simmer for about 10 minutes.
  8. Divide the cooked noodles into serving bowls, then ladle the broth and seafood over the top.
  9. Garnish each bowl with a halved boiled egg, chopped spring onions, fried shallots, and a slice of lime.
  10. Serve the Mee Bandung hot.

Tools for making

  • Pot - for boiling the noodles and making the broth
  • Pan - for sautéing the onions, garlic, chillies, and other ingredients
  • Spatula - for stirring and flipping the ingredients in the pan
  • Ladle - for scooping and serving the broth
  • Knife - for slicing the onions and quartering the tomatoes
  • Cutting board - for chopping and preparing the ingredients
  • Bowls - for serving the Mee Bandung
  • Plates - for holding the fried shallots and lime slices as garnish
  • Spoons - for eating the Mee Bandung
  • Fork - for eating the seafood and noodles

Recipe variations

  • Use different types of noodles such as rice noodles, udon noodles, or soba noodles.
  • Replace prawns and squid with chicken, beef, or tofu for a meat-free option.
  • Add vegetables like bok choy, bean sprouts, or carrots for extra freshness and crunch.
  • Experiment with different spice levels by adjusting the amount of red chillies or adding additional chili paste.
  • Include additional seafood such as crab meat or mussels for a seafood medley.
  • Add a spoonful of peanut sauce or crushed peanuts for a nutty flavor.
  • Substitute the sweet soy sauce with kecap manis for a different level of sweetness.
  • Enhance the umami flavor by adding dried shrimp or anchovies in the broth.
  • Add a splash of coconut milk for a creamy and rich variation.
  • Garnish with fresh herbs like cilantro, mint, or Thai basil for an extra burst of fragrance.

Recipe overview

Mee Bandung is a classic Malaysian noodle dish that is known for its rich and spicy broth. The combination of prawns, squid, and fish cake adds a delightful seafood flavor that is complemented by the tangy tamarind and spicy chilli paste. It's a hearty, warm bowl of noodles that can be enjoyed at any time of the day. In our step-by-step guide, we'll walk you through how to make this delicious dish at home. From preparing the seafood mix to assembling the final bowl, you'll find that the process is both fun and rewarding. So, roll up your sleeves and get ready to cook up some Mee Bandung!

Common questions

  1. Can I use other types of noodles instead of yellow noodles?
    Yes, you can use other types of noodles such as egg noodles or rice noodles as a substitute for yellow noodles.
  2. Can I use different seafood in this recipe?
    Yes, you can use different types of seafood based on your preference. Shrimp, squid, and fish cake are commonly used, but you can add other seafood like crab meat or mussels if you like.
  3. Can I make the broth in advance?
    Yes, you can make the broth in advance and store it in the refrigerator. Just make sure to reheat it before serving.
  4. Is it necessary to use tamarind paste?
    Tamarind paste adds a tangy flavor to the broth, but if you don't have it, you can substitute it with lime juice or vinegar.
  5. Can I adjust the spiciness of the dish?
    Yes, you can adjust the spiciness by adding more or less chilli paste according to your preference.
  6. Can I omit any of the garnishes?
    Yes, you can omit or substitute any of the garnishes based on your taste. They are meant to enhance the flavor and presentation, but the dish will still be delicious without them.
  7. Can I double the recipe?
    Yes, you can double or adjust the recipe according to the number of servings you need. Just make sure to adjust the cooking time and ingredient proportions accordingly.

Serving dishes and utensils

  • Pot - For boiling the yellow noodles.
  • Pan - For sautéing the onions, garlic, chillies, and tomatoes.
  • Cooking Oil - Used to sauté the ingredients.
  • Ladle - To transfer the broth and seafood to the serving bowls.
  • Serving Bowls - For serving the Mee Bandung.
  • Chopping Board - To chop the spring onions.
  • Knife - For slicing the onions and tomatoes.
  • Tongs - To handle and flip the seafood while cooking.
  • Spoon - For stirring the ingredients and serving the Mee Bandung.
  • Frying Pan - To fry the shallots for garnishing.

Origin stories

Mee Bandung, a beloved noodle dish brimming with the flavours of Southeast Asia, hails from the Malaysian state of Johor, specifically the town of Muar. The name 'Bandung' does not, as one might guess, come from Bandung, Indonesia, but is actually derived from the Malay word 'berbandung', which translates to 'mixed' or 'in a mix'. This name aptly describes the array of ingredients and flavours in the dish, from the succulent prawns and squid, to the tangy tamarind paste and spicy chilli, all combined in a rich, hearty broth. Diners savour each spoonful of Mee Bandung, reflecting the melting pot of cultures and tastes in Malaysia.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.