Kimball Mee Bandung

Ingredients

• For Blending
• 1 big onion
• 3 cloves garlic
• 1 slice ginger
• ½ cup water

• For Gravy
• 1 tbsp dried prawns, blended
• 4 tbsp chilli paste (3 tbsp of Kimball Chili Sauce + 1 bowl grinded dried chili + ½ cup of water)
• 3 tbsp oil
• 360g chicken pieces, cut small
• ½ can Kimball Tomato Soup
• 3 cups water
• 1 tsp salt
• 1 tbsp sugar
• 3 eggs
• 200g Kimball Angel Hair, cooked as per instructions on pack

• For Garnishing
• 1 stalk choy sum, sliced into 1 inch lengths
• 2 tofu cubes, cut into rectangular size and fried
• 2 green chilies, sliced
• 2 tbsp peanuts, crushed roughly
• 2 tbsp crispy fried onions

Method

1. Heat oil in a pot and sauté the blended ingredients and chilli paste. Fry till fragrant & oil separates.
2. Put in the chicken pieces & cook briefly.
3. Pour in the Kimball Tomato Soup and water.
4. Season with salt & sugar.
5. When the gravy begins to boil, break the eggs, one at a time into the gravy and allow to poach gently without stirring.
6. Place Kimball Angel Hair into a bowl and pour one egg and gravy on top of it.
7. Sprinkle choy sum, green chillies, tofu, peanuts & crispy fried onions over Mee Bandung before serving.