Mee Bandung Muar Recipe (Noodle Dish with Shrimp/Beef Gravy)

Yellow noodles: These are thick, chewy noodles commonly used in Asian cuisine. They absorb the flavors of the gravy well.

Shrimp: Adds a sweet and briny flavor to the dish. Make sure they are peeled and deveined for convenience.

Beef: Thinly sliced to cook quickly and add a rich, meaty taste to the gravy.

Garlic: Provides a fragrant and savory base for the dish.

Chili paste: Adds heat and depth of flavor. Adjust the amount according to your spice tolerance.

Beef broth: Forms the base of the gravy, adding a rich and savory flavor.

Coconut milk: Adds creaminess and a subtle sweetness to the gravy.

Soy sauce: Adds umami and saltiness to balance the flavors.

Sugar: Balances the heat and adds a touch of sweetness.

Salt: Enhances the overall flavor of the dish.

Cooking oil: Used to sauté the garlic and chili paste.

Spring onions: Adds a fresh, mild onion flavor and a pop of color.

Bean sprouts: Adds a crunchy texture and freshness to the dish.

When sautéing the garlic and chili paste, ensure the heat is medium to prevent burning. Burnt garlic can impart a bitter taste to the dish. Stir continuously until the garlic is golden and the chili paste releases its oils, enhancing the overall flavor of the gravy.

• yellow noodles - Substitute with spaghetti: Spaghetti has a similar texture and can absorb the flavors of the gravy well.

• shrimp - Substitute with chicken breast: Chicken breast provides a similar protein content and can be cooked to a tender texture.

• beef - Substitute with tofu: Tofu is a great vegetarian option that can absorb the flavors of the dish.

• garlic - Substitute with shallots: Shallots offer a milder flavor but can still provide the aromatic base needed.

• chili paste - Substitute with sriracha sauce: Sriracha sauce provides a similar level of heat and a bit of sweetness.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the dish.

• coconut milk - Substitute with almond milk: Almond milk can provide a creamy texture without the coconut flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sugar - Substitute with honey: Honey can provide the same sweetness with a slightly different flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a similar taste.

• cooking oil - Substitute with olive oil: Olive oil is a healthier alternative and can be used for cooking.

• spring onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• bean sprouts - Substitute with snow peas: Snow peas provide a similar crunch and can be used as a fresh vegetable component.

• Allow the Mee Bandung Muar to cool down to room temperature before storing. This prevents condensation, which can make the dish soggy.

• Transfer the noodles and gravy into separate airtight containers. This helps maintain the texture of the noodles and prevents them from becoming mushy.

• Label the containers with the date to keep track of freshness. This is especially important if you plan to freeze the dish.

• Store the containers in the refrigerator if you plan to consume the dish within 3-4 days. Ensure the temperature is set to 4°C (40°F) or below to keep the shrimp and beef fresh.

• For longer storage, place the containers in the freezer. The Mee Bandung Muar can be frozen for up to 2 months. Make sure the containers are freezer-safe to avoid any damage.

• When ready to reheat, thaw the frozen Mee Bandung Muar in the refrigerator overnight. This gradual thawing helps retain the flavor and texture of the dish.

• Reheat the gravy in a pot over medium heat until it reaches a simmer. Stir occasionally to ensure even heating and to prevent the coconut milk from separating.

• Reheat the noodles separately by briefly immersing them in boiling water for 1-2 minutes. This helps restore their original texture without overcooking.

• Combine the reheated noodles and gravy just before serving. Garnish with fresh spring onions and bean sprouts to add a touch of freshness and crunch.

• Enjoy your reheated Mee Bandung Muar as if it were freshly made, savoring the rich flavors and delightful textures.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a small amount of cooking oil to the pan.
  3. Once the oil is hot, add the leftover Mee Bandung Muar.
  4. Stir occasionally to ensure even heating.
  5. If the gravy thickens too much, add a splash of beef broth or coconut milk to loosen it up.
  6. Heat until the noodles and gravy are warmed through, approximately 5-7 minutes.

• Microwave Method:

  1. Place the leftover Mee Bandung Muar in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the noodles and gravy halfway through to ensure even heating.
  5. If needed, add a splash of beef broth or coconut milk to keep the dish moist.
  6. Continue microwaving in 1-minute intervals until thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Mee Bandung Muar to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Place the dish in the oven and heat for about 15-20 minutes.
  5. Check and stir halfway through the heating process.
  6. If the gravy appears too thick, add a bit of beef broth or coconut milk.
  7. Remove from the oven once the dish is heated through.

• Steam Method:

  1. Set up a steamer or use a steaming basket over a pot of boiling water.
  2. Place the leftover Mee Bandung Muar in a heatproof dish that fits in the steamer.
  3. Cover the dish with aluminum foil or a lid to retain moisture.
  4. Steam for about 10-15 minutes, checking occasionally.
  5. Stir the noodles and gravy halfway through to ensure even heating.
  6. Add a splash of beef broth or coconut milk if needed to maintain the desired consistency.

• Pot: Used for heating oil and cooking the gravy.
• Knife: Essential for mincing garlic and slicing beef.
• Cutting board: Provides a surface for chopping ingredients.
• Wooden spoon: Useful for stirring the ingredients in the pot.
• Measuring spoons: Ensures accurate measurement of chili paste, soy sauce, sugar, and salt.
• Measuring cups: Used for measuring beef broth and coconut milk.
• Colander: Helps in draining the cooked noodles.
• Tongs: Handy for mixing noodles with the gravy.
• Serving bowl: For presenting the final dish.
• Ladle: Useful for serving the gravy over the noodles.
• Spatula: Helps in sautéing garlic and mixing ingredients in the pot.

Prep ingredients ahead: Mince garlic, chop spring onions, and slice beef in advance to save time during cooking.

Use pre-cooked noodles: Opt for pre-cooked yellow noodles to skip the boiling step.

Ready-made chili paste: Use store-bought chili paste to cut down on preparation time.

One-pot cooking: Cook the beef and shrimp in the same pot to minimize cleanup.

Quick broth: Use store-bought beef broth to save time on making it from scratch.

Batch cooking: Make a larger batch of the gravy and freeze portions for future use.