Bandung Noodles Set
45 minutes
1 complete set
Bandung Noodles, a beloved Malaysian noodle delicacy from Muar, Johor, features a rich broth made with prawns, spices, and other flavorful ingredients. Served with yellow noodles with various delightful toppings such as prawns, chicken, carrots, choy sum, and occasionally tofu. The broth enhanced with mashed prawns or shrimp paste, gives the dish its unique taste and texture.
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- Bandung Noodles
- Dairy product
150 ml UHT milk - Fruit
3 sliced (40 g) Papaya
2-3 nos Green grapes
Nutrition Value in 1 Serving
Calories
597.1 kcal
Carbohydrate
70.1 g
Fat
18.7 g
Protein
37.2 g
- Bandung Noodles
- Dairy product
150 ml UHT milk - Fruit
3 sliced (40 g) Papaya
2-3 nos Green grapes
Nutrition Value in 1 Serving
Calories
690.2 kcal
Carbohydrate
78.3 g
Fat
23.3 g
Protein
42.0 g
- Bandung Noodles
- Dairy product
150 ml UHT milk - Fruit
3 sliced (40 g) Papaya
2-3 nos Green grapes
Nutrition Value in 1 Serving
Calories
838.2 kcal
Carbohydrate
96.1 g
Fat
27.2 g
Protein
52.3 g
Bandung Noodles
Ingredients A: gravy
| 1/3 tbsp | Cooking oil |
| 4 pips | Garlic cloves, blended |
| 1 no | Red onion, blended |
| 1/2 tbsp | Soaked dried shrimp, blended |
| 1½ tbsp | Ground chili paste |
| 1 no | Egg |
| 3 pcs | Prawn, medium size |
| 40 g | Chicken breast, cut into cubed |
| 1 liter | Water |
| 1 tbsp | Oyster sauce |
| 2 tbsp | Chili sauce |
| 2 tbsp | Tomato sauce |
| 1/3 tbsp | Corn flour, mix with some water |
| 1 no | Tomato, wedges |
| 40 g | Carrot, cut into julienned |
| 2 stalks | Choy sum, chopped |
| 1 tbsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| Some | Salt, if needed |
Ingredients B: accompaniment
| 45 g | Yellow noodles |
| 1 stalk | Spring onion, sliced |
| 1 tsp | Fried shallot |
| 1 no | Calamansi, cut into half |
| Some | Sliced red chili |
| Some | Sliced green chili |
| 1/2 pc | Hard tofu, fried and sliced |
- Heat the cooking oil, stir fry the blended ingredients until the aromatic fragrance rises.
- Add in chili paste and continuously stir until chili is cooked.
- Add in the prawn and chicken, stir well.
- Add in the water, oyster sauce, chili sauce and tomato sauce. Stir well and let it simmer first before thickening the sauce with diluted corn flour.
- Add in all the vegetables and season with TUMIX® and AJI-SHIO®.
- Add in yellow noodles, stir until it is all coated with the sauce.
- Sprinkle spring onion and all accompaniments to complete the look.
Bandung Noodles
Ingredients A: gravy
| 1/2 tbsp | Cooking oil |
| 4 pips | Garlic cloves, blended |
| 1 no | Red onion, blended |
| 1/2 tbsp | Soaked dried shrimp, blended |
| 1½ tbsp | Ground chili paste |
| 1 no | Egg |
| 3 pcs | Prawn, medium size |
| 60 g | Chicken breast, cut into cubed |
| 1 liter | Water |
| 1 tbsp | Oyster sauce |
| 2 tbsp | Chili sauce |
| 2 tbsp | Tomato sauce |
| 1/3 tbsp | Corn flour, mix with some water |
| 1 no | Tomato, wedges |
| 40 g | Carrot, cut into julienned |
| 2 stalks | Choy sum, chopped |
| 1 tbsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| Some | Salt, if needed |
Ingredients B: accompaniment
| 65 g | Yellow noodles |
| 1 stalk | Spring onion, sliced |
| 1 tsp | Fried shallot |
| 1 no | Calamansi, cut into half |
| Some | Sliced red chili |
| Some | Sliced green chili |
| 1/2 pc | Hard tofu, fried and sliced |
- Heat the cooking oil, stir fry the blended ingredients until the aromatic fragrance rises.
- Add in chili paste and continuously stir until chili is cooked.
- Add in the prawn and chicken, stir well.
- Add in the water, oyster sauce, chili sauce and tomato sauce. Stir well and let it simmer first before thickening the sauce with diluted corn flour.
- Add in all the vegetables and season with TUMIX® and AJI-SHIO®.
- Add in yellow noodles, stir until it is all coated with the sauce.
- Sprinkle spring onion and all accompaniments to complete the look.
Bandung Noodles
Ingredients A: gravy
| 1/2 tbsp | Cooking oil |
| 4 pips | Garlic cloves, blended |
| 1 no | Red onion, blended |
| 1/2 tbsp | Soaked dried shrimp, blended |
| 1½ tbsp | Ground chili paste |
| 1 no | Egg |
| 4 pcs | Prawn, medium size |
| 100 g | Chicken breast, cut into cubed |
| 1 liter | Water |
| 1 tbsp | Oyster sauce |
| 2 tbsp | Chili sauce |
| 2 tbsp | Tomato sauce |
| 1/3 tbsp | Corn flour, mix with some water |
| 1 no | Tomato, wedges |
| 40 g | Carrot, cut into julienned |
| 2 stalks | Choy sum, chopped |
| 1 tbsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| Some | Salt, if needed |
Ingredients B: accompaniment
| 110 g | Yellow noodles |
| 1 stalk | Spring onion, sliced |
| 1 tsp | Fried shallot |
| 1 no | Calamansi, cut into half |
| Some | Sliced red chili |
| Some | Sliced green chili |
| 1/2 pc | Hard tofu, fried and sliced |
- Heat the cooking oil, stir fry the blended ingredients until the aromatic fragrance rises.
- Add in chili paste and continuously stir until chili is cooked.
- Add in the prawn and chicken, stir well.
- Add in the water, oyster sauce, chili sauce and tomato sauce. Stir well and let it simmer first before thickening the sauce with diluted corn flour.
- Add in all the vegetables and season with TUMIX® and AJI-SHIO®.
- Add in yellow noodles, stir until it is all coated with the sauce.
- Sprinkle spring onion and all accompaniments to complete the look.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
