Mee Jawa

by - April 24, 2018

I am so pleased that I managed to cook Mee Jawa.  It is one of those things that I have always wanted to cook.  When I first considered the recipe I was a little put off by the number of components it needed. Nevertheless I have finally done it and the result was really pleasing. 

Whenever I return to my hometown in Burtterworth, I will usually have the famous Mee Jawa at Raja Uda.  I will have it with Bee Hoon (rice vermicelli) instead of yellow noodles.  To be honest, Mee Jawa does not taste as good without yellow noodle but yellow noodles are just not a very good option for the health conscious, so I will avoid it. Doing it at home however means I can use the homemade noodles. 

I remember my late mother has tried to cook this for us.  But, the taste was not as good as the famous shop at Raja Uda and she didn’t really have a recipe to follow.  Back in the day, there were no internet recipes and few were willing to share their recipe.  We are very lucky now to find so many different recipes on line along with many cook books.

This recipe is truly delicious and is adapted from Homemade Noodles by Amy Wong with some modifications.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Mee Jawa Recipe

Yields: 7 – 8 servings


For Gravy

2200 ml chicken stock (6 chicken wings & 2 chicken back, boil at low heat for 2 hours)
25 medium size prawn
450g orange sweet potato 

Spice paste:
250g shallots
50g red chillies
15g dried chillies, soaked in hot water
25g dried shrimps, rinsed and drained
1 stalk lemongrass, sliced

50g tamarind paste + 200ml water (dilute tamarind into water and strained)
80g tomato sauce/ketup
50g brown sugar
Salt to taste

Homemade Noodles by Phillips Noodle Maker:

550g bread flour/high gluten flour
210g/ml (3 eggs + water)
¾ tsp salt

For Serving:

200g bean sprout, blanched
25 cooked prawn (from the gravy)
7 hard boiled eggs, cut into half
250g potato, peeled, steamed & cut into small pieces
100g lettuce, shredded
7 calamansi lime, halved
2 fried tau kwa (firm tofu)
Fried sliced shallots (6 shallots – peeled, sliced and fried)
Crackers/cucur bawang, cut into four

Crackers/Cucur Bawang:
60g plain flour
55g rice flour
½ tsp salt
½ tsp baking powder
1 egg
125ml water
2 – 3 stalks spring onion
20g beansprout (optional)


For Gravy:
  1. Wash, peel and cut the orange sweet potatoes into pieces.  Steamed for 20 minutes. Leave aside to cool.  Once cool down, mash the potatoes using potato ricer. Keep aside. 
  2. Chicken stock can be prepared one day in advance.
  3. Remove prawn shell and keep the prawn meat aside.  In a wok, heat up 2 tbsp of cooking and fry all the prawn shell until aromatic or turn to golden orange.  
  4. In a big pot, add chicken stock and fried prawn shell.  Bring to boil then turn the heat down and simmer for almost 30 minutes. Strain the stock through a fine sieve.  Transfer the stock back to the pot.
  5. Spices paste - Blend the spice ingredients in a food processor with a little water until fine. In a pan, heat cooking oil and fry the spice paste till aromatic or fragrant. 
  6. Add the spice paste and mashed sweet potatoes into the prawn and chicken stock. Bring the gravy to boil. Lower the heat and let it simmer for 15 minutes.  
  7. Add in all the seasonings ingredients and adjust the taste accordingly.
  8. Blanch the prawns in boiling gravy for approximately 1 minutes or until cooked through.  Remove the prawn and keep aside.
Homemade Noodles:
  1. Please refer to the Philips Noodle Maker manual.
Crackers/Cucur Bawang:
  1. In a bowl, mix all the crackers ingredients to become a batter.
  2. In a wok or non-stick pan, heat up enough oil.  Scoop the batter with a ladle and drop into the oil.  Fry until golden brown on both sides.  Drain in a wire basket or kitchen paper towel.  Fry in batches until all finish.
To Serve:
  1. Blanch homemade noodles in boiling water for 1 ½ - 2 minutes.  Remove and rinse with cold water.  Blanch again in the boiling water, remove and drain.
  2. Place a portion of cooked noodle in a deep dish, pour the boiling gravy on top.  Arrange some bean sprouts, prawns, egg,  steamed potatoes, fried tau kwa and crackers at the side.  Garnish with shredded lettuce and fried shallots.  
  3. Squeeze in a calamansi lime juice when serving.

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  1. Hi bwp. This dish look so appetizing. Question about the cucur baesng. U mentioned one tabsp anchovies. Is it the whole anchovy (ikan bills) or do u need to chopped it up? Also what's the difference between this noodle and nee rebus? Thanks also for posting the noodle recipe. Chloe

    1. Hi Chloe,

      Thank you for your question. Sorry, I forgot to mention that need to blend garlic and anchovies together with water in a food processor. I already amended. You may use Anchovies powder if you have it and you can omit this step.

      To be honest with you I am not quite sure. They are quite similar. Normally Mee Rebus will serve with Sotong, beef or chicken.

      Cheers & happy cooking.

  2. Greetings, Yeanley!!!
    Thank you for sharing this wonderful recipe!
    Msg I just ask for a noodle substitute since I don't have noodle maker?
    Also, what kind of anchovy did you use? Is it fresh or dried? Do you have any picture, just to give me an idea how it looks like?
    Thank you so much! 😊

    1. Hi Gigi,

      Thank you for dropping by. You may substitute with yellow noodles or spaghetti.

      I used dried anchovies ( The original recipe asked for anchovies powder. If you can't find dried anchovies, please substitute with chicken stock as seasoning.

      Cheers & Happy cooking :)