Mee Bandung

Ingredients:

• ½ kg beef ribs
• 300 gm sweet potato
• 3 liters water

(ingredients in red to boil together till potato turns mushy and soft)

• 200 gm cabbage (slice as desired)
• 300 gm prawns (remove head and tail)
• 300 gm beef meat - sliced
• 200 gm squid – sliced
• a few slices of fish cake 
• ½ kg field mustard leave (roughly sliced)
• 10 eggs
• 4 large purple onions
• 20 garlic

(ingredients in orange to blend separately)

• 1 ½ kg yellow mee
• 1 tin tomato puree (100g)
• 1 bottle of tomato ketchup
• 1 cup of blended chili 
• salt and sugar to taste
• oil
• Sweet Soy Sauce
• Fried Sliced Onion, Preserved Green Chili

Directions for a bowl of noodles:

1. Heat oil in pot. Sautee 1 tbsp of garlic till yellow. 
2. Add in 2 tbsp of onions, 2 tbsp chili, 1 tbsp tomato ketchup, 1 tsp of tomato puree, abit of beef meat, squid, prawns and fishcake. Mix well.
3. Add in 1tbsp sweet soy sauce, sugar and salt to taste. Add in 1 cup of broth from earlier beef ribs.
4. Cook till it boils. Add in 1 egg and allow it to be half cooked before adding in the yellow noodles, field mustard leave and cabbage. 
5. Cook till the noodles is slightly soft.
6. Serve while still hot with fried sliced onion and preserved green chili as a garnishing on top. 

This noodle is best cooked bowl per bowl to retain the freshness of the broth and ingredients.