Monday, November 10, 2008
Mee Bandung Tulang
1 kg yellow mew - blanced and strained
1 kg. bones with bits of meat intact
300 gram chunky meat
2 cm ginger
1 pandan leaf cur into 3 portions
for chilly paste; blend all together
8 dried chillies
1" shrimp paste
for soup ticker:
300 g sweet potato - boil until soft and mashed finely
1 small can tomato paste
1 or 2 tamarind skin
Boil egg - quartered
fresh red chillies
green veggie - blanched
chunky meat - shredded.
To make a soup base, saute 1 portion of union and garlic in a big pot until frag rants, then add 1 liter water together with and bones and chunky meat and ginger. Cover the pot and let it boiling. ( used pressure cooker for this process)
Let it cooling off...
Meanwhile yo may blend all ingredients for chilly paste.
In a large pot, saute the second portion of union and garlic then add in chilly paste and cook until oil disperse. Stir occasionally . Keep aside the chunky meat then pour in soup and bones and keep boiling.
Add in mashed potato, tomato paste and tamarind skin.
If you like it thicker ; dissolve 3 tbsp of cornstarch in a water and add in while it's boilling. Add in salt and sugar to yr taste and ready to serve.