Mee Jawa

A Nyonya-inspired noodle-soup meal that is said to have originated in the Peranakan kitchens of Penang, Mee Jawa has long since become a national favourite. The noodles are generally served in thick tomato or potato based soup, and, with just that right dash of limes’ sourness, is sure to heal open any (or all!) faltering appetites.

 

INGREDIENTS:

FOR MEE JAWA SAUCE

200 g sweet potato

30 g prawn paste

20 g chili paste

30 g meat curry powder

30 g onion

20 g shallot

20 g ginger

20 g garlic

15 g tamarind juice

20 g ground peanuts

20 g sugar

15 g salt

 

METHOD:

TO MAKE MEE JAWA SAUCE

1. Place sweet potato, prawn paste, chili paste, meat curry powder, onion, shallots, ginger, garlic, tamarind juice and water together and bring to boil. Set aside to cool.

2. When boiled ingredients have cooled, blend them together, then return to the pot to heat over low flames.

3. Add in ground peanuts, then season with salt and sugar. Serve with boiled noodles.

 

Recipe by Chef Sabri Soid.

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