AUTHENTIC TASTE OF JOHOR: MEE BANDUNG

 

INTRODUCTION

                                                                                                                                         Photo from resepichenom.com

 

Johor cuisine was chosen because all the traditional foods are familiar and attractive in terms of textures, flavour and appearances. It was one of the 14 states in Malaysia and located in South Zone. Moreover, many of Malaysian and Singaporean love travelling to Johor for foods thus Johor has become Singapore's favourite and nearest spot for good Malaysia’s foods. Most of the dishes are loved by all ages from the perfect combination flavours of sweet, spicy, and sour. There were also some dishes served only at festivals or during special occasions and how the uniqueness of them has become an attraction to all Malaysian. Johor is a state that has many tourist attractions. Hence, it is not an uncommon thing if the state is regularly flooded with tourists, especially during school holidays.

One of the popular dishes in Johor is mee bandung. It was a traditional Malay noodle dish served with thick and rich flavourful gravy that originated from Muar. The word bandung refers to the mixture and combinations of various constituents in one meal. It has subsequently become a popular meal that is accessible across Malaysia, including neighbouring Singapore, nevertheless, the original and authentic version served in Muar district is still regarded as the tastiest. Mee bandung has become everyone’s favourite dish including the Former Singapore President, S. R. Nathan was and Sultan of Johor, Ibrahim Ismail. In addition, the gravy of mee bandung that made from mixtures of dried prawns, chillies and beef stock plays an indispensable role to give a scrumptious taste as soon as it enters the mouth. It then be poured on top of the noodles then garnished with sprinkle of crispy fried shallots, red chillies and half boiled eggs. Mee bandung is widely available all year round in many stalls and restaurants in Malaysia and usually can be eaten as part of any meals during the day, even for breakfast however travelers should be aware that this meal is depleting fast in a day. Also, for those who are unaware, Johorean eats heavy meals for breakfast such as mee bandung, satays, longtong and soto.

 

HISTORY OF MEE BANDUNG MUAR

Many have expected mee bandung come from Indonesia because of the word bandung. Notwithstanding, the word bandung in its name comes from the meaning of the word which means 'double' or 'twin' or 'paired' where something is coupled or mixed with something else. For example, sirap bandung drink combined with rose -flavored syrup and evaporated milk. Its origins may be traced back to the Malaysian town of Muar, thus the dish is also known as mee bandung or mee muar among the local community. As in the past, it is a combination of noodles and eggs only, then in addition to the ingredients of a mixture of chilli and stir-fried onions with spices, belacan and dried shrimp, before it is now supplemented with additives such as shrimp, meat, fish cakes and vegetables. Besides that, there are many versions in serving the dish nowadays. For instances, mee bandung udang (Prawn), mee bandung tulang (Oxtail), mee bandung sotong (Squid) and mee bandung daging (Beef). Also, some may say because the Arabs were one of the most influential groups of traders who engaged with the Johorean population, many sources refer to Arabian culture as the major inspiration for mee bandung muar, as with many other foods in Johor. As most Arabs are Muslims and do not eat pork, the absence of pork in the original recipe might be proof of Arabian influence.

 

SPECIALTIES AND VARIATIONS

                                           

                                               Ready-to-cook paste of mee badung                       Dry paste of mee bandung

The people of Johor, the history of mee bandung muar food is their proud recipe since hundreds of years ago. The deliciousness of this dish lies in the ingredients used, namely dried shrimp, meat, peanuts, and many other ingredients. It gives a spicy, sweet, fatty, salty taste with an aroma that appeals to its fans. There were not many people know how to prepare condiment or paste mee bandung muar because it is unique and quite a lot of variety. Due to its popularity and demands from people, paste of mee bandung has been produced and stored in many supermarkets. This instant noodle pastes have two forms, namely ready-to-cook paste and dry paste which in terms of powder. However, the ready-to-cook paste is the most popular paste on the market because it gives a real natural taste compared to dry paste. On the main premises in Muar, a packet of regular type paste is sold at RM8.00 per packet while a packet of mee bandung special paste is sold at RM12.00 per packet.  Nonetheless, the original recipe of mee bandung only can be tasted in Johor and considered the best.

FAMOUS MEE BANDUNG MUAR

Mee bandung dishes are quite synonymous with the state of Johor, especially in Muar. This is because mee bandung does come from Muar. Its authenticity is said to be found only in this district after being inherited by family members for generations. Abu Bakar Hanipah Mee Bandung Restaurant is the most famous in Muar. It is a detrimental if you do not try Abu Bakar Hanipah Mee Bandung. This interesting place to eat in Muar has a thick gravy, the combination of shrimp and spices is perfect. Also, coupled with the presence of meat that complements the taste of the broth. If you want something special, you can add an egg. It is alluring which the Sultan of Johor himself has eaten here several times and this place has been visited by celebrities and dignitaries too. As a prove of this well-known restaurant, customers can see many photos of dignitaries pasted on the walls of the restaurant. 

The business was founded in 1930 by Abu Bakar's father, Hanipah, and since then has grown to three branches, one for each of his three sons. Mee Bandung Abu Bakar Hanipah's main branch is located on Jalan Abdullah in Muar's downtown area. Abu Bakar established branches in Medan Selara Tanjung Emas and Pagoh for his two other sons. The place is not just serving mee bandung, but also other Malay dishes such as satays, soto, lontong, mee goreng, roti bakar and many more. People are advised to come early in the morning if they want to have breakfast here because their meals sell out quickly. Abu Bakar also has produced mee bandung muar paste and it is made every day to maintain the original taste of the mee bandung. There are also many other interesting places that serve delicious mee bandung muar. As long as in Muar district, every place will have the best authentic taste of mee bandung.

                                                                                                                                             Photo of Abu Bakar preparing mee bandung                Photo of the restaurant entrance

 RECIPE

Ingredients 600g of yellow noodles To Make Beef Stock: 400g of beef ½ cup of cooking oil 2 litres of water Grind Fine for Gravy Paste: 8 cloves of garlic, minced 15 shallots, minced 4 slices of ginger, minced 4 tablespoons of chilli puree 1 cup of dried shrimps, soaked in water until soft 1 cup of tomato sauce 1 tablespoon of oyster sauce 3-4 tomatoes, quartered 4 tablespoons of sugar and salt, to taste 250g of prawns 8 stalks of mustard greens, chopped into 2cm widths 4-5 eggs Garnish: 2 bulbs of spring onion, finely chopped 2 soft soya bean cakes, fried and sliced fried shallots       Directions Firstly, take the beef and slice it. Once done, boil it in a spot until it becomes tender. Then, absorb 5 cups of stock in the pot. Next, take out a wok and heat the oil in it. Sauté the chilli puree and gravy paste in the wok. Keep frying until the oil finally separates; put it into the pot with the beef earlier on. Put in the tomato sauce, tomatoes, and oyster sauce. Continue to simmer until the gravy combines well. Take some salt and sugar and season to taste. After that, take the eggs and break them one by one. Once the eggs are half-cooked, take it out and place it on a plate. Add in the prawns and allow it to boil until cooked. Once cooked, put aside. Add the mustard greens next. Take out a serving bowl and place the noodles. Put in the egg, some prawns and garnish on top of the noodles. Take the gravy and pour it onto the noodles. Serve and enjoy!