Noodle Soup With Spicy Gravy (mee Bandung)
Mee Bandung is a popular noodle soup dish in Malaysian cuisine, known for its rich and spicy gravy. This recipe combines the flavors of various spices and ingredients to create a hearty and satisfying meal.
Ingredients
- 300g yellow noodles
- 200g prawns
- 150g chicken breast, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tomatoes, diced
- 2 tablespoons chili paste
- 1 tablespoon tamarind paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- 1/2 cup evaporated milk
- Salt to taste
- Water
Instructions
- Boil the yellow noodles until al dente, then drain and set aside.
- In a large pot, sauté the garlic and onion until fragrant.
- Add the prawns and chicken, and cook until they are no longer pink.
- Stir in the chili paste, tamarind paste, ground turmeric, ground coriander, and sugar.
- Pour in enough water to cover the ingredients, and simmer for 15 minutes.
- Add the diced tomatoes and evaporated milk, and season with salt to taste.
- Divide the cooked noodles into serving bowls, and ladle the spicy gravy over the noodles.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 12g
Supplies
Large pot Serving bowls Ladle
Tools
Knife Cutting board Stove
Serving suggestions
Serve the Mee Bandung with a side of sambal belacan and a wedge of lime for an extra kick of flavor.
Tips & tricks
For a thicker gravy, you can add a cornstarch slurry to the simmering mixture.
Cost
$15