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Malaysian Recipe : Mi Bandung

This is a one-dish meal.

Serves 2 to 3


  • 2 packets instant curry noodles
  • 4 cups water
  • 150g shelled prawns
  • 150g bean sprouts, tailed

Ingredients A:

  • 12 shallots
  • 6 cloves garlic
  • 2 candlenuts
  • 2 cm piece ginger
  • 2 tbsp curry powder
  • 1 tbsp water
  • ¼ cup cooking oil
  • 2 petals star anise
  • 1 cm piece cinnamon bark
  • 1 clove
  • 2 ½ cup thin coconut milk
  • ¼ cup cooked lentils, mashed
  • 1 tbsp sugar or to taste
  • Salt to taste
  • 1 sprig curry leaves, optional
  • 2 pieces of semi-firm beancurd, deep fried and sliced
  • 2 hard boiled eggs, cut into wedges
  • 2 tbsp sliced fried shallots
  • 1 stalk spring onions, finely sliced


  1. In saucepan, cook instant noodles according to label directions; drain noodles. In same stock, cook prawns until done, about 2 to 5 minutes, drain. Blanch bean sprouts until just done but crisp; drain and reserve stock.
  2. Pound together ingredients A until fine. Blend in curry powder and water.
  3. In the same saucepan, heat oil and stir fry pounded ingredients until fragrant. Add star anise, cinnamon and clove. Fry for 2 more minutes.
  4. Add reserved stock and thin coconut milk; bring to boil. Reduce heat, then add lentils. Simmer for 10 minutes and stir in sugar, salt and curry leaves, if using. Remove from heat. Transfer stock into serving bowl.
  5. On serving plate, arrange prawns, vegetables, beancurd and eggs around noodles. Garnish with shallots and spring onions. Serve with hot curry.

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Last Modified: 11/27/11.