mee bandung

Ingredients

60 ml / 2 fl oz Cooking Oil
1 block of Bean Curd or Tofu (Tauhu), fried
2 Eggs
3 Shallots (Red Onion), peeled and sliced
4 Garlic cloves, peeled and minced
2 cm / 1 inch Ginger, peeled and minced
2 Tbsp / 1 fl oz dried Chili Paste (Sambal Cili Kering) - soften 6 dried Chilies in hot water, drain, and blend
500 ml / 16 fl oz / 2 cups Chicken Stock
200 g / 7oz Prawns, shelled and de-veined
200 g / 7oz Squid tubes, cut as desired
125 ml / 4 fl oz / 1/2 cup Tomato Ketchup (Tomato Sauce)
2 Tbsp / 1 fl oz Thai Red Chili Paste - see below*
100 g / 3 1/2 oz Cabbage, shredded
3 stalks Chinese Flowering Cabbage (Choi-Sum or Sawi Bunga), cut into 3 cm length
200 g / 7oz Yellow Egg Noodles (Hokkien Noodles, Mee Kuning), blanched and drained
6 Fish Balls
Handful of Bean Sprouts (Tauge), tailed, if desired
Salt to taste

Home made Thai Red Chili Paste Ingredients(Makes 1 cup)
10 large dried Chilies (Cili Kering) - softened in hot water, drain, then finely chopped
2 red Bird's Eye Chilies (Cili Padi) - add more if you like it spicy
2 cm Galangal (Lengkuas or Blue Ginger)
5 Garlic cloves
2 tsp Thai Shrimp Paste or roasted Shrimp Paste (Belacan)
1 Lemongrass (Serai)
1 tsp Cumin powder
2 tsp Coriander powder
1/2 tsp Black Peppercorns (or powder)
1/2 tsp Salt
2 cm strip of
Kaffir Lime (Makrut, Limau Purut)
6 Coriander Roots, washed, finely chopped
4 Shallots (Red Onion)
Place all ingredients in a blender and blend to a smooth paste.

Garnishing Ingredients:
Crisp-fried Shallots (Bawang Goreng)
2-3 Red Chilies, seeded and sliced, (Optional)
2 Green Chilies, seeded and sliced, (Optional)
2-3 Spring Onion (Scallions), diagonally sliced
Handful of Coriander (Cilantro, Chinese Parsley or Ketumbar), chopped

Method

Heat Oil in a pan and sauté Garlic, Shallots and sliced Ginger.


Add in dried Chili Paste and Thai Roasted Chili Paste. Mix well and fry for 1 minute.

Add in Prawns, Squid and Fish Balls and stir-fry them.

Add in Chicken Stock, Tomato Ketchup, Egg Noodle, shredded Cabbage, and Chinese Flowering Cabbage (Choi-Sum or Sawi Bunga). Mix well and season with sugar and salt, to taste.

Add in Tofu, Coriander Leaves, and Bean Sprouts, and simmer. Break in Eggs to thicken Sauce.

Garnish as desired with crisp-fried Shallots, Red and Green Chilies, Spring Onions and Coriander Leaves. Serve immediately.