Name: Mum’s Mee Bandung (Mi Bandung Emak)
Cuisine: Malaysian
Ingredients: Green chillies 2, seeded and sliced; Ground chilli paste 2 Tbsp; Chicken stock (see Note) 500 ml (16 fl oz / 2 cups); Garlic 4 cloves, peeled and minced; Ginger 2-cm (1-in) knob, peeled and minced; Eggs 2; Shallots 3, peeled and sliced; Cooking oil for shallow- or deep-frying; Firm bean curd 1 piece; Chinese flowering cabbage (chye sim) 3 stalks, cut into 3-cm (1½-in) lengths; Thai roasted chilli paste (nam prik phao) 2 Tbsp; Cabbage 100 g (3½ oz), shredded; Tomato sauce 125 ml (4 fl oz / ½ cup); Prawns (shrimps) 200 g (7 oz) shelled and deveined; Squid tubes 200 g (7 oz), cut as desired; Coriander leaves (cilantro) (optional) a handful, chopped; Salt to taste; Crisp-fried shallots as needed; Fish balls 6; Bean sprouts a handful, tailed, if desired; Fresh yellow noodles 200 g (7 oz) blanched and drained; Spring onions (scallions) (optional) 2–3, diagonally sliced; Red chillies 2–3, seeded and sliced

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil for shallow- or deep-frying
Firm bean curd 1 piece
Eggs 2
Shallots<

Method

Heat sufficient oil for shallow- or deep-frying in a wok. Add bean curd and fry until golden brown. Remove and drain on paper towels. Cool and cut bean curd into small cubes.
Remove excess oil from pan, leaving about 4 Tbsp behind. Reheat oil and fry each egg sunny-si