I had some friends over on saturday for some lunch. Made mee bandung. I’ve done it a few times before, courtesy of this book I got when I was back in KL a year back. It’s a great book which has almost all the usual kind of food that you get in a restoran or gerai. After making it a couple of times, I find mee bandung pretty easy to make. It’s basically a bastardisation of prawn mee, as you make it out of beef stock as well. With eggs to boot. Also, one of the reasons I chose to cook this was the fact our local meat supplier had halal beef, which is not a common occurrence in this part of town. And they sell their king prawns relatively cheap too.

I made the kuah on Friday night. That means it’ll be more kow on Saturday, with all the beef juices seeping into its surrounding milieu that is a combo of blended tomatoes, chillis, udang kering, bawang besar and garlic. *leleh* Used baby spinach instead of sawi (can’t stand the damn thing). Garnish the mee with some bawang goreng, chopped spring onions and red chilli. Squeeze a little lime and we were all good to go. And in the spirit of it, we had sirap bandung to quench our parched throats.

I told you Friday’s entry below was a preamble.

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Reference: Nordin NZ, Seow FBH. Mee Bandung. In: The New Malaysian Cookbook. Petaling Jaya: Preston, 2001; 101.