Mee Bandung Muar is a popular noodle soup dish in Malaysia, with origins possibly influenced by Arab and Chinese cultures. The soup is made with a thick mixture of dried prawns, chillies, and beef stock, poured over yellow noodles and topped with vegetables, beef, shrimp, and a boiled or raw egg.
Mee bandung muar is a noodle soup dish popular in Malaysia as part of its traditional cuisine. As the name suggests, it can be traced from the city of Muar, located in the Malaysian state of Johor. Locals may also simply call it “mee bandung” or “mee muar”. Mee Bandung Muar is available all year round and can be had with meals throughout the day, even for breakfast.
The origin of mee bandung muar is uncertain, but many sources point to Arab culture as the primary influence for the dish, as with many Johor dishes, because Arabs were one of the major groups of merchants who had interacted with the Johorean community. The exclusion of pork in the original recipe may be evidence of Arab influence, as most Arabs are Muslims and do not eat pork. The dish’s name itself also suggests a Chinese influence, as the word “mee” is the Chinese pronunciation for “noodle.” The word “bandung”, on the other hand, is a Malay word meaning “mixed”, possibly referring to the various ingredients used in the dish. In essence, therefore, the term “mee bandung muar” can mean “mixed Muar noodles”.
Mee bandung muar soup often has a very strong taste and smell that comes from a thick “gravy” mixture of dried prawns, chillies and beef stock. Homemade preparation often involves blending the dry ingredients into powders, along with some spices and seasonings to taste. The powder is then fried in a little vegetable oil before adding it to the beef stock. Shrimp paste can also be added into the soup, as well as some mashed potatoes to further thicken the soup.
Once the soup is ready, it is poured over a bowl of yellow noodles that have been cooked separately. A boiled or sunny-side-up egg may then be added as a topping, although many cooks choose to add a raw egg directly into the soup and allow the heat to cook the egg before pouring the soup over the noodles. Other toppings include some vegetables like cabbage and beans, strips of tofu and beef, and whole shrimp pieces. A sprinkling of chopped spring onions completes the dish, which is served hot. Some revised mee bandung muar recipes may include flavored ingredients such as tomato and tamarind which give the dish more acidity.
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