Mee bandung is also a dish originated from Johor, specifically from Muar. The term 'bandung' is not derived from Bandung, Indonesia but as a term for anyting that is mixed from many ingredients. I used to go to Muar for work but i did not know that mee bandung originated from there until i read the history of Johor. Well, if i have the opportunity to visit Muar again, i will certainly know what i want for lunch.
Ingredients:
1.6 kg yellow noodles
250g chicken, cooked, shredded
200g prawns, cooked and peeled
4 pieces of fried fish cake - cut into thin slices
3 hard boiled eggs, cut into quarters
400g beansprouts, blanched
Mee Bandung Gravy
3 ltr water
100g shallots, peeled, sliced
60g garlic, peeled, sliced
80g ginger, crushed
90g Chinese celery, sliced
100g ripe tomatoes, sliced
40g Beef Granules/bouillon
50g Prawn Cube
200g tomato ketchup
45g chilli boh(ground dried/fresh chilli)
50g sugar
1 egg white
Garnish
40g spring onions, sliced
40g Chinese celery, sliced
30g red chillies, sliced
50g shallots, sliced, fried
10 key lime (calamansi will be better)
100g peanuts, roasted, grounded
Method:
Mee Bandung Gravy
1. Bring a pot of water to a boil. Add in sliced shallots, garlic, local celery, tomatoes and crushed ginger. Reduce to low heat and simmer for 3-5 minutes.
2. Add in beef broth , prawn cube, tomato ketchup and chilli boh. Stir well and adjust seasoning with sugar to taste.
3. Simmer for 5 minutes and strain.
4. Put the pot holding the gravy back on the stove and gradually add in beaten egg white. Remove and keep warm.
To serve:
1. Blanch yellow noodles in a pot of boiling water for a few seconds.
2. Remove, strain and place it into serving bowls.
3. Add in sliced fish cake and blanched beansprouts.
4. Pour in hot Bandung gravy and garnish with shredded chicken, sliced spring onions, local celery, chillies, fried shallots and calamansi.
5. Sprinkle with grounded peanuts and serve hot.
Serves
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This Italian-American classic features braised chicken pieces in a tomato broth. It's great on its own or over pasta.
Ingredients:
1 chopped onion
1-2 bay leaves
1 chicken
1/2 c. vegetable oil
1 c.white wine
1/2 c. or so all-purpose flour
14.5-oz. can reduced-sodium chicken broth
3/4 c. chopped fresh parsley
salt and pepper
28-oz. can canned whole tomatoes -->
Method:
1.Pat the chicken dry with paper towels and season it well with salt and pepper.
2. Dust the chicken all over with flour and shake off as much excess as you can.
3. Heat the oil in a large pot over medium heat.
4. When the oil is nice and hot, add the chicken and brown it on all sides. Be careful not to let it get too dark.
5. Remove the chicken and add the onion.
6. Saute the onion until tender, stirring frequently.
7. Cut the tomatoes into large pieces and add them to the onion. Reserve all the juices.
8. Add the wine and let mixture come to a boil.
9. When the wine has almost boiled away, return the chicken to the pan.
10. Add the bay leaf and 1/2 c. parsley, the reserved tomato juice and the broth.
11. Lower the heat to a very slow simmer and cook for 45 minutes.
12. During cooking, skim off all the foam and oil that rises to the surface.
13. Place the chicken on a serving platter, remove the bay leaf, and spoon the sauce over the top.
14. Sprinkle on the remaining parsley and serve.
15. If you prefer a thicker sauce, place the chicken on a platter and simmer the sauce rapidly until it thickens. An optional step is to puree the onions and tomatoes into the simmered sauce with a hand blender or food processor.
Tips:
Try to use chicken pieces that still have their bones. Bone-in pieces are easier to cook this way.
You can boost the flavor of this recipe by sautéing a clove of minced garlic along with the onions, or adding a few whole sprigs of oregano, thyme or rosemary to the dish during the long simmering step.
You can add extra vegetables to the onions, including pitted olives, bell peppers and carrots.
Serves
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I had a asian potluck to attend and it was 50 miles up north, taking about 1 1/2 hours depending on the traffic. So, i could not make anything that might spilled over and caused a heart attack for my son in law. Nasi Goreng travelled well and i could cooked it way ahead, leave in the freezer and then reheat before serving.
Ingredients:
6 cups cooked rice preferably overnight
2 shallots - peeled and sliced
1/2 cup ikan bilis - wash, drain and pound finely
2 tbsp green curry paste(subsitute with chilly padi and belachan)
4 eggs (1 egg to make into omelette and shredded fine for garnishing)
1 tsp fish sauce
2 tbsp vegetable oil
Shredded iceberg lettuce, cilantro, chopped spring onions and/or fried shallots for garnishing
Method:
Heat oil and fry the shallots until it is soft.
Add in the green curry paste and the pounded ikan bilis, saute until fragrant.
Mix in the rice and fry until the rice is coated with the curry paste.
Add in eggs and fish sauce. Fry until the eggs are cooked and the rice is so dry that it pops.
Garnish with spring onion or fried shallots.
Serves
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