Mee (Noodles) – Malaysia Style

Mee Goreng

Mee Bandung

Mee Rebus

Malaysia Mee (Noodles)

Fancy smooth & spicy Malaysia fried and gravy noodle dishes!

‘Mee’ in Malaysia is actually noodles. Mee is a classic Malaysian dish that can be found in many small joints, street stalls, cafe, eateries and even hotels and fine dining restaurants and is eaten at all times of the day. There are varieties of noodles shapes: mee cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes just like pasta. They are typically made from either wheat or rice flour where the flour dough is kneaded, stretched, extruded, or rolled flat and cut into one of a variety of shapes. In Malaysia, the long and thin strips mee is most common and they are often stir-fried, prepared in soup or with various gravy.

Mee Goreng
This easy and delicious stir-fried noodles recipe makes a great serving of Mee Goreng. It is typically fried with slices of garlic, onions, chilli paste and soy sauce added with either a selection of chicken, beef or seafood and vegetables. The mixture is cooked, tossed and heated thoroughly to ensure all ingredients are evenly coated with the sauce. Bean sprouts and spinach is added towards the end. Some may prefer to add fried egg, top with fried onions, sambal and spring onion. Those that with a Malaysian taste-bud would typically take Mee Goreng with cut bird’s eye chillies in soy sauce and a squeezed of lime slice.

Mee Bandung
Southern Malaysians will tell you that one of the best food ever created in this planet is the spicy and awesome Mee Bandung. It kick starts at your mouth and goes straight into your head. It is simply extraordinary as each mouthful is rich and bursting with egg, chicken and prawn flavour. There’s simply no stopping once you have started.
The word ‘bandung‘ is not to be confused with Bandung, Indonesia as it actually has malay meaning, i.e “mixed” or “pairs“. A check on the recipe, you will find that Mee Bandung consists of several ingredients that are mixed together. Hence the name “mee bandung” was given.
Originally mee bandung consisted of only noodles and eggs besides its spicy gravy that was made of a mixture of chilli, onion, spices, etc. However, today the Mee bandung recipe has been improved with the addition of meat, shrimps, fish cakes and vegetables. It also can be found all over Malaysia but without a shadow of doubt the one in Muar is still the best!

Mee Rebus
Mee Rebus also known as “mee kuah” is readily available in the local food courts and hawker centers in different version in Peninsular Malaysia. It is yellow noodles served with a thick spicy potato-based gravy and garnished with hard-boiled egg, spring onions, cut chillies, bean sprouts, fried shallots and lime juice. Some Mee Rebus comes sweet and some spicy, some in reddish colour while some brownish, it all depends on the type of curry paste and potatoes the Mee Rebus is prepared with. Try experience it with sambal, which adds an extra ‘kick’ to the dish.
Mee Rebus is less spicy than Mee Bandung.

Asam Laksa

Asam Laksa - Worlds's Best 50 Food!

Fancy spicy sour tangy noodle dish!

Asam Laksa is no doubt a dish every Malaysian are familiar with or have eaten before. It is a national pride due to its explosive rice noodle fish-based dish in combination of tangy, spicy, and savoury flavours

Asam is the Malay word for any ingredients that makes a dish tastes sour. This type of Asam is commonly known Asam Gelugor, Asam Keping which originate from a perennial fruit known as Garcinia. This large rainforest tree is native to the tropical climate in Malaysia and other parts of South East Asia.

Asam Laksa is normally served with either thick rice noodles or thin rice noodles. The main ingredient for asam laksa is the thick fish broth, normally ‘ikan kembung’ (small mackerel) cooked in chillies, spices, asam, ‘bunga kantan’ (torch ginger flower). To bring out the aroma and flavours, Asam Laksa is typically garnished with finely sliced vegetables including cucumber, onions, red chillies, lettuce, pineapple with few common mint leaves. Depending on individual taste buds, a dab of ‘petis udang’, a thick spicy sweet aromatic shrimp paste can be added.

You either love or hate it, but Asam Laksa has garnered so much popularity it has been named by CNN as one of the World’s Best 50 Foods! https://my.asiatatler.com/dining/penang-assam-laksa-voted-as-world-best-on-cnn-global-list-of-best-foods

Nasi Lemak

Nasi Lemak - Malaysia National Dish

In the past, nasi lemak (coconut rice)is normally eaten mainly for breakfast. However, due to its popularity, nasi lemak is now widely eaten for lunch, dinner or at any time of the day. And for those who love to cook, nasi lemak is now one of their menu for family serving.

Nasi lemak has become so puluar that it is widely avaibale in many Malaysian restaurants at international worldwide. It 2014, Nasi Lemak made its name in the United Kingdom when a Bath home-maker, Catherine Chin WP Coombes, won the MasterChef UK 2014 title. https://www.telegraph.co.uk/culture/tvandradio/tv-and-radio-reviews/10833811/MasterChef-2014-the-final-review.html

Nasi lemak is a coconut rice dish served with spicy sambal, complemented with fried anchovies, sliced cucumbers, crunchy groundnuts and half of a hard-boiled egg. Modern-day variations on the dish now offer an extensive array of other side dishes. Some love to eat nasi lemak with sunny side-up egg, fried chicken, shrimp sambal, chicken rendang, beef rendang or even fried fish.

It is said that nasi lemak was once a farmer’s meal. Farmers needed a hearty meal in the morning, so eating nasi lemak kept them full and energetic as all the food groups are covered one essential dish — carbohydrates from the rice, fats from the sambal and protein from the anchovies.

The preparation of this national dish of Malaysia is easy and simple. The rice is initially soaked in coconut milk and pandan leaves before being steamed to give each grain a fragrant light coconut creaminess. While the rice is cooked, variants include a small cut of ginger and pandan leaves will be added into the cooking rice.

The sambal is the dish’s signature condiment. It can range from complementary sweetness or bold spiciness. The sambal is a combination of dried chillies, red onions, garlics, shrimp paste, tamarind, sugar and salt. Sugar and tamarind will give the spicy sambal a sweet and tangy taste.
At Selera Malaysia Bistro, we guarantee you the amazing taste of this local dish of Malaysia. Head up to our restaurant to enjoy your nasi lemak today!