bic runga


Mee Jawa

Mee Jawa

[ Indonesian-style Noodle Soup ]


  • 1 lb yellow egg noodles [chow mein noodles]
  • 1 lb medium sized shrimp
  • 1 lb fish balls [Substitute: more shrimp]
  • 5-6 cups water 
  • 2 tomatoes, chopped
  • 10 shallots, thinly sliced and fried golden brown
  • 1 tbsp black pepper
  • Salt to taste
  • 2 cups cabbage, shredded
  • 2 cups kangkong [water spinach] or bok choy, chopped
  • 3 red Serrano chilies, seeded and sliced [optional]
  • 2 tbsp or to taste, chili paste
  • 2 tbsp tomato sauce
  • 2 tbsp light soy sauce
  • 1 tbsp vinegar
  • salt

       Garnishing :

  • 4 cups bean sprouts, briefly blanched
  • 2 hard boiled eggs, quartered
  • 2 large potatoes, peeled, boiled and sliced
  • 1 tofu [soy bean cake], thinly sliced
  • 2 tomatoes, cut into thin wedges
  • 4 stalks scallions, finely chopped

       To Prepare Soup :

  • Shell shrimps, remove black vein if you wish, reserve shells, wash, pound shells roughly
  • Bring 5-6 cups of water to a boil, add shrimp shells, 2 chopped tomatoes, fried shallots, black peppercorns and salt to taste, boil for 15-20 mins, strain stock, discard contents
  • Return the stock to the heat, add the fresh shrimps, cook till just pink, remove with a slotted spoon, set aside for the garnish
  • Add shredded cabbage, kangkong or bok choy
  • Stir in chili paste, tomato sauce, soy sauce, vinegar and salt to taste
  • Reduce heat, simmer covered for 5 mins, and keep soup hot on low-med heat, for serving

       To Assemble dish :

  • Using a sieve, warm up noodles by blanching in hot water for a few seconds, drain well
  • Assemble individual serving bowls - put some bean sprouts, followed by a handful of the warmed noodles into the bowl
  • Ladle piping hot soup over the noodles, together with some of the vegetables
  • Garnish with a few cooked shrimp, and a little of each garnishing, serve hot immediately






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