What is Mee Bandung Muar?

Mee Bandung muar is a noodle soup popular in Malaysia in traditional cuisine. As the name suggests, it can be traced from the city of Muar, which is located in the JoHor Malaysian state. Food can also be easily described as "Mee Bandung" or "Mee Muar". Mee Bandung Muar is available throughout the year and can be consumed as part of any food during the day, even for breakfast. The exclusion of pork in the original recipe can be proof of Arabic influence, because most Arabs are Muslims and do not eat pork. The name of food itself also suggests Chinese influence because the word "mee" is Chinese pronunciation for "Noodle". The word "bandung", on the other hand, is a Malaysian word that means "mixed", probably with reference to a variety of ingredients used in a bowl. So the term "Mee Bandung Muar" can basically mean "mixed noodles from Muar".

Mee Bandung Muar soup often has a very strong taste and smell,which comes from a strong "sauce" of a mixture of dried shrimp, chili and beef. Home preparation often involves mixing dry ingredients into powder, along with some spices and spices to taste. Before adding to the beef material, the powder fry in some vegetable oil. Shrimp paste can also be added to the soup, as well as some potatoes with mash to thicken the soup.

As soon as the soup is ready, poured through a bowl of yellow noodles that were cooked separately. As a watering can be added boiled or sunny eggs, although many chefs have decided to add raw eggs directly to the water and let the heat boil the eggs before pouring the soup on the noodles. Other toppings include some vegetables such as cabbage and beans, tofu strips and beef and pieces of whole shrimp. Sprinking the sliced ​​spring onion complements the food that is best served hot. Some revised Recipes Mee Bandung Muar may include ingredients with sour flavors such as tomatoes and tamarind, which give a bowl more acidity.