Mee bandung

Overview of Mee Bandung:

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Mee Bandung

Mee Bandung is a popular Malaysian dish that originated from Bandung, Indonesia. Despite its name, Mee Bandung does not actually come from Bandung but is a term used by Malaysians to refer to this particular dish.

Ingredients

Mee Bandung is made from noodles that are cooked in a spicy broth. The broth is typically made from a blend of chili, shrimp paste, onion, and garlic. The dish is then topped with a variety of ingredients such as meat, eggs, and sometimes even seafood.

Preparation

The preparation of Mee Bandung involves boiling the noodles until they are soft. The broth is then prepared by sautéing the chili, shrimp paste, onion, and garlic until they are fragrant. The broth is then added to the noodles and the dish is topped with the meat, eggs, and any other desired toppings.

Serving

Mee Bandung is typically served hot and is often accompanied by a side of sambal, a spicy chili paste. It is a popular dish in Malaysia and can be found in many hawker centres and restaurants throughout the country.

See also

• Malaysian cuisine
• Noodle soup
• List of soups

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This article provides a brief overview of Mee Bandung, its ingredients, preparation, and serving. It also includes internal links to related topics such as Malaysian cuisine, noodle soup, and a list of soups.