Mee Racun @ Poisonous Noodles of Batu Pahat - MFF Johor #4

What a name!
Dare to eat?

It's named as such because it is said to be addictive. It won't cause fatalities. LOL
This noodle is a spin-off from the famous Muar Bandung Noodle, but it uses lamb shank instead of chicken and seafood.

My dinner

I didn't think much about cooking this, until my reader Aishah posted a picture of Mee Racun that her dad cooked. It was totally salivating! Much more than what I see cooked by the hawkers. I was totally poisoned by her picture and so the following week I made it

Annie of Annielicious Food asked me if this noodle is really that addictive? Hmmm.... My hubby asked me to make sell this noodle. Well, you see, he is a mutton/lamb nut. The flavours are all his favourites, Spicy but sweet at the same time, and served with his favourite yellow noodles. I'd say, it depends on your preference. It's delicious alright, but i am not addicted. Because I can't eat sweetish savoury food too often.

Mee Racun
Recipe reference: Yanis Kitchen  

Broth
400-500gm lamb shank
1 toe sized ginger (25gm), bashed
½ tsp whole black peppercorns, cracked
3L water

Chilli paste
10 dried chillies
5 shallots
3 clove garlic

Seasoning
150gm ketchup (I used Kimball brand)
150gm chilli sauce (I used Life brand)
2 tsp salt
1.5 Tbsp sugar (or to taste)
½ tsp white pepper
¾ cup oil
500gm yellow noodles, blanched

Condiments
Few stalks of Indian mustard, blanched
Few pieces of napa cabbage, blanched
1 egg, whisked for minute
1 potato

1. Prepare broth. Bring water to boil and put in everything. Bring back to a boil and lower to a simmer for 3 hours.
2. Peel potatoes and slice into 5mm thickness. Stack the potato slices and cut into quarters.
3. Crack egg into bowl and whisk it for 1 minute until frothy.
4. Heat 3/4 cup oil in wok or pan.
5. Fry the potato slices until golden. Dish up and drain.
6. Pour half the egg into the oil and it will puff up. Fry until golden and repeat with the balance of egg. Cut eggs into bite sized pieces.
7. With the balance of oil, sauté the chilli paste until it turns glossy. Pour the chili paste into the broth pot. Put in seasonings and bring it back to a boil. Taste and adjust with more seasonings if needed.
8. Turn off the heat and serve with blanched yellow noodles and the other condiments

His dinner

His supper

My supper

If you notice, the meat turns darker and darker, the longer the gravy is kept. It is indeed more delicious this way. So, if you can, make it in advance and keep it for a few hours before meal time.

Bon apetit!

I am submitting this to Malaysian Food Fest Johor Month hosted by Annie of Annielicious Food