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Mee Bandung
Makan Tengah Hari • Malaysia
How to Make Mee Bandung (Traditional & Healthy Version)
Mee Bandung is a beloved Malaysian noodle dish originating from Muar, Johor. Renowned for its rich, aromatic broth and vibrant flavors, Mee Bandung is a staple in Malay cuisine and a testament to Malaysia's multicultural culinary heritage. Traditionally, it features a robust gravy made with a blend of local spices, tomatoes, and sometimes santan, creating a harmonious balance of savory, sweet, and spicy notes. In this health-conscious vegetarian adaptation, the dish remains true to its roots, utilizing fresh local ingredients like lemongrass, tofu, and an assortment of vegetables, making it both satisfying and nourishing. Mee Bandung’s appeal lies in its comforting texture and depth of flavor—each bowl brings together the best of Malaysian ingredients, from the unmistakable aroma of daun pandan to the subtle heat of cili. Often enjoyed as a hearty lunch, Mee Bandung is perfect for those seeking a wholesome yet authentic taste of Malaysia. This version is not just a celebration of tradition but also a smart choice for those mindful of their calorie intake, offering all the taste with less guilt.
Bahan-bahan(untuk 1 large bowl (suitable for Malaysian lunch portion))
- 200g Yellow noodles (mee kuning)
- 100g Firm tofu (cubed and lightly pan-fried)
- 1 small Carrot (julienned)
- 1 cup Cabbage (sliced thinly)
- 1 medium Tomato (diced)
- 1 small Red onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 stalk Lemongrass (bruised)
- 1 leaf Pandan leaf (tied into a knot)
- 1 tbsp Cili boh (chili paste) (adjust to taste)
- 600ml Vegetable stock
- 2 tbsp Low-fat evaporated milk (for creaminess; substitute with oat milk for vegan) - pilihan
- 1 tbsp Soy sauce
- to taste Salt & pepper
- 1 Lime (cut into wedges, for serving) - pilihan
- 1 stalk Spring onion (sliced, for garnish) - pilihan
Arahan
- 1
Prepare all vegetables: julienne carrot, slice cabbage, dice tomato, chop red onion, and mince garlic. Cube tofu and pan-fry until golden.
5 minutes
Prepping ingredients ahead ensures smooth cooking.
- 2
In a pot, heat a little oil over medium heat. Sauté onion, garlic, and lemongrass until fragrant, about 2–3 minutes.
3 minutes
Stir continuously to prevent burning and enhance aroma.
- 3
Add chili paste and diced tomato. Cook until tomatoes soften and oil separates slightly, about 4 minutes.
4 minutes
Use fresh tomatoes for a naturally sweet and tangy base.
- 4
Pour in vegetable stock and add pandan leaf. Bring to a gentle simmer.
2 minutes
Pandan leaf infuses a subtle fragrance typical in Malaysian broths.
Kenapa hidangan ini sihat
Opting for vegetables and tofu in place of meat reduces cholesterol and overall calories, making this meal suitable for weight management and cardiovascular health. The inclusion of a variety of fresh, local vegetables increases fiber intake, aiding digestion and promoting satiety. With minimal processed ingredients, this Mee Bandung delivers authentic Malaysian taste without excess calories or sodium.
This healthy Mee Bandung is rich in plant-based protein from tofu and packed with vitamins A and C from carrots and cabbage. The use of vegetable stock and minimal oil keeps it heart-friendly and low in saturated fat. Lemongrass and pandan add antioxidants, while lime provides a vitamin C boost. By using low-fat or plant-based milk instead of santan, the dish is lighter yet creamy, ideal for calorie-conscious eaters.
Petua
- 💡Tip 1: Use fresh pandan and lemongrass for the most authentic aroma.
- 💡Tip 2: Pan-fry tofu until golden for better texture and flavor.
- 💡Tip 3: Always blanch yellow noodles to remove excess oil before serving.
Penyimpanan & hidangan
Store soup and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth gently without boiling to maintain flavor, and blanch noodles again before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 530.0 kcal |
