Peteformation Mee (Noodles) Bandung Special Recipe

This is my wife favourite dish and she would order this whenever we eat at Malay hawker stalls. I was wondering what to cook for supper and she suggested Mee Bandung (Bandung Noodles). I don’t have mee (noodles) in the fridge so I have to improvise by using bihun (rice vermicelli) instead. Then I took some tau pok (deep fried bean curd) from the freezer and cut it into small pieces as additional ingredients. Mee Bandung that is sold by hawker normally comes with thick tomato based gravy, prawns, parsley, tomato, onions, deep fried shallots, cabbage and eggs. It actually tastes a little bit like Mee Jawa except that Mee Bandung don’t have prawn fritters in it. This is my Peteformation Mee Bandung Special Recipe.

Ingredients
Mee (noodles) or Bihun (Rice Vermicelli, soften by soaking in water), 1 bowl
Shallots, 3 pcs, cut into slices, deep fried until golden brown
Cabbage, 3 leaves, cut into bite sizes
Tomato sauce, 7 table spoons
Onions, 1 pc cut into four
Prawns, 5 pcs
Chicken Meat, 100 gms
Egg, 1 pc Corn flour and water mixture to thicken the soup
Salt to taste
Parsley and Lettuce for garnishing

Put around 2 bowls of water into a pot and bring to a boil. Add chicken meat and cabbage. Put in the tomato sauce, onions, prawns and corn flour water mixture. Bring to a boil and put in the egg. Don’t stir the soup because the egg is suppose to stay whole inside it. Put in the noodles or rice vermicelli. Add salt to taste and tau pok. Garnish with deep fried shallots, parsley and lettuce before serving. Happy Cooking! I am off to cook Char Kueh Teow for supper! LOL!