Food is life!
Cooked mee bandung yesterday and it was the bestest because i made it purely from the prawn broth itself.
i usually kept prawn heads in the fridge in case.
so i boiled the prawn heads with 3cups of water and put aside the prawn broth after boiling.
and then i reheat and put one cup of water with the remaining head, blend it and use the strainer to strain unwanted residue only collecting the broth.
Making broth from scratch is super easy and also less msg.
Mee Bandung is a beloved Malaysian noodle dish known for its rich prawn-based broth and savory flavors. To enhance your Mee Bandung experience, try using fresh prawn heads to create the broth, as I did. Boil the prawn heads in water, then blend and strain them to extract every bit of umami, resulting in a deep, flavorful base that elevates the dish. Many people wonder about the origin of Mee Bandung, which hails from Muar, Johor, a town famous for its unique seafood dishes. The term "Bandung" in this context refers to a style of gravy that typically combines prawns, dried shrimp, and a spicy yet sweet sauce. Adding ingredients like taugeh (bean sprouts), boiled eggs, and a touch of shrimp paste can further enhance the authentic taste. For those looking for alternatives or variations, Kolo Mee, another popular Malaysian noodle dish, offers a soy sauce-based dry gravy that contrasts with Mee Bandung's soupy nature. I prefer making the broth from scratch to control the flavor intensity and reduce MSG intake. Using prawn broth not only gives the soup a natural sweetness but also a vibrant color and aroma that commercial stocks can't match. When preparing Mee Bandung at home, don't forget to keep prawn heads in the freezer for broth making, as it’s super convenient and makes the dish more sustainable by minimizing waste. This method not only brings out the best flavors but also provides a wholesome, comforting bowl of noodles that truly embodies the spirit of 'food is life.'
