Mee Bandung Muar (NOODLE PASTE) is originally from Muar, Malaysia.
Mee Bandung Muar (NOODLE PASTE) is a Malay noodle dish that originated in Muar (A small town in West Malaysia). It is a traditional cuisine that can be eaten as part of any meals during the day, even for breakfast. The strong flavour, smell and spicy taste that comes from the “thick” gravy mixture of chilies, ground peanuts, and dried prawns. A simple preparation by adding beef stock and seasonings to taste.
The gravy is then poured over a bowl of cooked yellow noodles. Each bowl of Mee Bandung Muar (NOODLE PASTE) can be topped with a variety of condiments that typically include boiled or sunny-side-up egg, pieces of whole shrimp, vegetables, strips of toufu and beef. A sprinkle of fried onions completes the dish.
- Serving suggestion: 4-6 serving (500gm)
- Ingredients: Dried Shrimps, Ground Peanuts, chili paste, and sugar
Have you ever wondered why yellow?
The reason why it is called Yellow Noodles is due to its appearance. Lye water is added as an ingredient to give it a bright standard look of the yellow noodles and also its springy texture. The typical ingredients of Yellow Noodles consists of Wheat flour, Water, Salt and alkaline Salt (Lye Water).
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