Recipe Ingredient
- For Soup Base
- 300g of ripe tomatoes
- 150g of sweet potatoes
- 150g of yellow pumpkin
- 500ml of liquid chicken stock
- 2-3 tablespoon of corn starch
- 2-3 nos lime (juice)
- Some salt for taste adjustment
- For Noodles and Condiments
- 4 - 6 eggs hard boiled eggs
- 4 potatoes boiled and skin removed
- 4 pcs of Taukua / Firm Tofu
- 300g of medium prawns with tails intact
- 300g of pork belly
- 2 bars of fried fish cakes
- 300g of bee hoon and yellow noodles
- 150g of bean sprouts
- 4-6 nos fresh lime
- 1 -2 stalks of fresh chinese lettuce salad
- Fried shallots
- Some prawn fritters or crackers
- (optional) Make separate a sambal sotong for optional add-ons
Instructions
- Remove the skin of the sweet potatoes and pumpkins. Cut them into small cubes. Using a wok with 500ml water boiling, put all in to cook. After 5 mins, remove them to a small bowl to cool. Leave the boiled water in the wok as it is starch rich.
- Remove the tomato skin and cut into small pieces and put them in the blender. Add the potatoes and pumpkin together with the tomatoes and blend twice with 500ml water for 30 seconds for 2 times. Pour back all into the wok and do a medium boil.
- Using a small bowl, mix corn starch with some cold water. Pour into the wok to thicken the soup. Add chicken stock to complete the soup base. Let it boil for 10 min
- Using a strainer, pour all the wok’s content into a serving pot. This will be the final soup base for your Jawa Mee
- For final personal taste adjustment, add lime juice to give it a citrus after taste. Manage your salt level accordingly
- Boil all the prawns with tails in small pot. Once cooked, remove prawns to cool
- Cut the hardboiled eggs after removing the skin, into small slices across
- Boil the fried fish cakes, cut them thin diagonally
- Fry the taukua, and cut them across thinly after its cooled
- Boil the potatoes in hot water for 10 mins only, do not over boil. Once its cooked, let them rest, remove skin and cut them in slices
- Separately, boil the pork belly for 20 mins till soft. Let it cool, slice thinly and set aside
- Take the washed Chinese lettuce salad, cut them into small strips for final decoration
- Using another pot to boil water, cook the bee hoon, noodle and sprouts with your strainer and transfer the cooked items to a deep serving plate (don’t use bowl as you reduce the aesthetic of your visual appetite)
- Add all your condiments of prawns, pork belly, eggs, fish cakes and fritters/crackers to decorate your plate
- Make sure your Main Soup is boiling before you use a ladle to add the soup to your plate
- Add the Chinese lettuce salad on top after adding your fritters and crackers
- If you need to, add a spoon of sambal sotong to make your Jawa Mee a spicy experience
- Add some fried shallots and cut a lime to complete your Mee Jawa
For Soup Base
For Condiments
To Serve
