This recipe is adapted from Kuali, Amy Beh Page since 1998. Mee Jawa, Mee Rebus and Mee Bandung are of different recipes and ingredients. We preferred Mee Jawa as its receipe is very light with tomato sauce and prawns.
The recipe with * are my add-ons.
1kg yellow noodles
1kg medium prawns
500g sweet potatoes, mashed
*500g english potato, boiled n mashed ( I extra add this)
50g gula melaka
2-3 heaped tbsp cornstarch
1/2 cup oil salt and pepper
2.5 l water
Herb paste (blend or pound):
3 stalks lemon grass* (I did not blend but bruised them)
4 pips garlic
4 cm ginger
4 cm galangal
5 red chillies
To make prawn stock:
Bring 2.5 litre water to a boil and pour in the prawns.
When prawns are cooked, dish them out.
Shell the prawns and keep aside for the noodles.
Return the prawn shells to the pot to make prawn stock.
Continue boiling the stock for another 30 minutes.
Discard the shells.
Heat oil and fry the paste till fragrant.
*Stir in 1 bottle of tomato sauce (I add this for the sourish taste)
Add prawn stock, simmer and bring to a boil.
Stir in the mashed potatoes and thicken with the cornstarch and season with sugar and salt and pepper.
Serve with fried tofu, slices of hard boiled egg, prawns, beansprouts, potatoes and a squeeze of lime juice.
* Add coriander chopped coriander leaves, cut green chillies and prwans fritters
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