Noodle Bandung
6:50 PM
Ingredients
- 60 millilitres / 2 fl oz Cooking Oil
- 1 block of Bean Curd or Tofu (Tauhu), fried
- 2 Eggs
- 3 Shallots (Red Onion), peeled and sliced
- 4 Garlic cloves, peeled and minced
- 2 cm / 1 inch Ginger, peeled and minced
- 2 tablespoons / 1 fl oz dried Chili Paste (Sambal Cili Kering) - soften 6 dried Chilies in hot water, drain, and blend
- 500 millilitres / 16 fl oz / 2 cups Chicken Stock
- 200 grams / 7oz Prawns, shelled and de-veined
- 200 grams / 7oz Squid tubes, cut as desired
- 125 millilitres / 4 fl oz / ½ cup Tomato Ketchup (Tomato Sauce)
- 2 tablespoons / 1 fl oz Thai Red Chili Paste - see below*
- 100 grams / 3½ oz Cabbage, shredded
- 3 stalks Chinese Flowering Cabbage (Choi-Sum or Sawi Bunga), cut into 3 cm length
- 200 grams / 7oz Yellow Egg Noodles (Hokkien Noodles, Mee Kuning), blanched and drained
- 6 Fish Balls
- Handful of Bean Sprouts (Tauge), tailed, if desired
Salt to taste
- Home made Thai Red Chili Paste Ingredients(Makes 1 cup):
- 10 large dried Chilies (Cili Kering) - softened in hot water, drain, then finely chopped
- 2 red Bird's Eye Chilies (Cili Padi) - add more if you like it spicy
- 2 cm Galangal (Lengkuas or Blue Ginger)
- 5 Garlic cloves
- 2 teaspoons Thai Shrimp Paste or roasted Shrimp Paste (Belacan)
- 1 Lemongrass (Serai)
- 1 teaspoon Cumin powder
- 2 teaspoons Coriander powder
- ½ teaspoon Black Peppercorns (or powder)
- ½ teaspoon Salt
- 2 cm strip of Kaffir Lime (Makrut, Limau Purut)
- 6 Coriander Roots, washed, finely chopped
- 4 Shallots (Red Onion)
- Garnishing Ingredients:
- Crisp-fried Shallots (Bawang Goreng)
- 2-3 Red Chilies, seeded and sliced, (Optional)
- 2 Green Chilies, seeded and sliced, (Optional)
- 2-3 Spring Onion (Scallions), diagonally sliced
- Handful of Coriander (Cilantro, Chinese Parsley or Ketumbar), chopped
Method
- Heat oil in a pan and sauté garlic, shallots and sliced ginger.
- Add in dried chili paste and Thai roasted chili paste. Mix well and fry for 1 minute.
- Add in prawns, squid and fish balls and stir-fry them.
- Add in chicken stock, tomato ketchup, egg noodle, shredded cabbage, and Chinese flowering cabbage (Choi-Sum or Sawi Bunga).
- Mix well and season with sugar and salt, to taste.
- Add in tofu, coriander leaves, and bean sprouts, and simmer. Break in eggs to thicken sauce.
- Garnish as desired with crisp-fried shallots, red and green chilies, spring onions and coriander leaves. Serve immediately.
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