Recipe Bandung Tulang Noodle

Recipe : Bandung Tulang Noodle 

• Preparation time : 25 minutes 
• Cooking time : 15 minutes 
• Total servings : 4 pax 

Ingredients: 

Bandung paste:

Red onion - 6pcs (to blend)

Garlic - 5 cloves (to blend)                  

Ginger - 3cm (to blend)

Dried shrimp / Dried krill - 50gm 

Chili sauce - 4 tablespoon 

Oyster sauce - 3 tablespoon 

Sugar - ½ cup 

Salt - to taste 

Cooking oil - ½ cup 

Soup base (broth): 

Bandung paste - 4 tablespoon 

Ground peanuts (blend) - 2 tablespoon 

Marie biscuit (blend) - 2 tablespoon 

Meat stocks - 4 cups 

Meat bone (broiled) - 300gm 

Carrot - ½ stick 

Cabbage - ¼ pc

Tomatoes - 1 

Mustard leaves - 1 stalks 

Egg - 4 

Salt and pepper - To taste 

Extra ingredients: 

Yellow noodle - 400gm 

Fried tofu - 2 

Green chili - 1 

Red chili - 1

Spring onion - 1 stalk 

Fried onion - 2 tablespoon 

Lime - 2 

Methods: 

1. First, boil the meat/bones with a little ginger until soft.
   
2. To prepare the paste. Heat a skillet and sauté the ground ingredients until fragrant.
3. Add the ground dried chillies and cook until the oil breaks down.
4. Then add the chilli sauce and oyster sauce and stir well. Add a little water. Leave until the paste breaks down the oil. Set aside for use later and the rest can be stored (frozen)
5. To prepare the broth as well. Heat the pot and add the paste.
6. Add the nuts and Marie biscuits. Stir well.
7. Pour boiling water and let it simmer.
8. Slow down the heat and add the carrots, cabbage, followed by the mustard leaves.
9. Add enough noodles and stir well.
10. After that, break the eggs and let the eggs half -cooked only.
11. Serve with the extra ingredients. Ready to be served.