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Malaysian noodle soup From Wikipedia, the free encyclopedia
Mee Bandung Muar, or simply mee bandung (Jawi: مي باندوڠ), is a traditional Malaysian cuisine which originated in Muar, Johor, Malaysia.[1][2][3]
The word bandung in its name is derived from the literal meaning of the word in the Malay language, which means "mixture", "combined", "coupled", "doubles" or "pairs",[4] as is illustrated in several Malay words like Sirap bandung (rose syrup beverage mixed with condensed milk) and Rumah berbandung (semi-detached or duplex house).[5] Meanwhile the district of Muar is commonly and widely known to be the origin place of Mee Bandung.[2][6][7][8]
Mee bandung is a cuisine that was originally cooked with yellow noodles coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, shrimp paste and chilies.[9] Then the dish was upgraded by adding prawn, meat, fish cakes and vegetables.[3][10] Special variants were then created with the additional ingredient of giant freshwater prawn, lobster or even cattle's thighbone, which is fondly dubbed as Gear Box.[3][11]
It has since became a much-loved dish that is available throughout Malaysia including neighbouring Singapore,[12][13] although the original and authentic version served in Muar district is still considered the best.[2][14][15][16] It was even reported to be a favourite of the Johor's Sultan Ibrahim Ismail, former Singapore's President S R Nathan and international celebrity chef-cum-restaurateur Chef Wan.[17]
Mee bandung must not be mistaken as a dish linked to or originating from Bandung, Indonesia, because they are not related at all despite similarity in the names.[4][5][18]
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