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MEE JAWA

Authentic home-style preparation with local flair

Mee Jawa
RECIPE

The Recipe

Curated ingredients, step-by-step method, and insider tips for perfect Mee Jawa that captures the authentic flavors of Penang's culinary heritage.

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Recipe Guide

Mee Jawa

Step-by-step cooking method

CHEF'S SNAPSHOT

This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.

Prep Ready

Have all ingredients within reach for speed and smooth execution.

Technique

High heat brings depth and the signature "wok hei" — don't over-stir.

Consistency

Follow the sequence — timing and order shape perfect results.

Ingredients

Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.

  • For the Gravy:
    • 500g sweet potatoes (boiled and mashed)
    • 1 litre beef or chicken stock
    • 3 tbsp chili paste
    • 2 tbsp tomato puree
    • 2 tbsp sugar
    • salt to taste.
  • To Serve:
    • 500g yellow noodles
    • 150g beef (boiled and sliced)
    • 100g prawns (cooked)
    • 2 hard-boiled eggs (halved)
    • fried tofu (cubed)
    • bean sprouts
    • crushed peanuts
    • fried shallots
    • a wedge of lime.

Method

Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.

  1. Prepare the Gravy: In a pot, heat some oil and sauté the chili paste until fragrant.
  2. Simmer the Gravy: Add the beef or chicken stock, mashed sweet potatoes, and tomato puree. Bring to a boil, then simmer.
  3. Season the Gravy: Stir in sugar and salt to taste. The gravy should be thick, sweet, and slightly spicy.
  4. Cook the Noodles: Cook the yellow noodles in boiling water.
  5. Assemble: Place a portion of noodles in a bowl.
  6. Serve: Ladle the hot gravy over the noodles. Top with sliced beef, prawns, a hard-boiled egg, and fried tofu. Garnish with bean sprouts, crushed peanuts, and fried shallots. Serve with a wedge of lime.

Insider Tips

Expert advice to elevate your cooking and achieve authentic restaurant-quality results.

  • The gravy is the heart of the dish, and its thickness comes from the mashed sweet potatoes.
  • The balance of sweet, sour, and spicy is important, so adjust the seasonings as needed.
  • Blanch the bean sprouts briefly so they remain crunchy.

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