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Warung Mee Udang Ketam Angah Aran, 135 B, Parit Haji Aman Atas, 34300 Bagan Serai, Perak
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Introduction and history
Mi udang is served in many places in Malaysia. Mi is noodles and udang is prawn or shrimp. Thus mi udang is noodles with prawns, in this case, in thick soup. Since the 1970s and 1980s, this flavoury dish of mi udang has become popular in Perak, especially in the northern and coastal areas of Bagan Serai and Taiping. The Chinese cuisines brought to Malaya by the workers from China formed the basis of mi udang.
Mi udang is not only cooked for parties and celebrations, but also served in restaurants and eateries. The noodles are made from wheat flour, while the shrimp, the main ingredient, supplied by fishermen. The meal, a much-loved-by-all, is due to the fresh river and sea prawns.
INGREDIENTS
• Blanched yellow noodles
• 6 large prawns (subject to taste/preference)
• 6 small prawns, skin removed
• 2 tablespoons of dried shrimp
• 2 tablespoons of ground chili
• 4 garlic
• 6 small onions
• 1 boiled potato
• Salt, sugar, seasoning
• Tomato sauce
• Chili sauce
Garnishing Ingredients
• Boiled eggs
• Blanched sawi (or bok choi)
• Sliced red chilies
• Fried onions
• Sliced spring onions
Sauce Ingredients
• Cabai melaka/ cili padi
• Belacan or can be replaced with grilled mackerel fish fillet
• Coarse salt
• Sugar
• A little brown sugar
• Some fried peanuts
1. Blend the garlic and red onion.
2. Fry them in hot oil until fragrant. Add the blended chili and continue frying.
3. In the meantime, blend the boiled potatoes, small prawns, pre-pounded dried prawns, and tomatoes.
4. Put the ground and stir-fried ingredients into the pan.
5. Add water and cook until boiling.
6. Thicken it to taste.
7. Add tomato sauce, chili sauce, sugar, salt and seasoning powder.
8. Add shrimp or sliced squid (if preferred).
9. Some may include fish balls for extra flavour (subject to taste).
10. Lastly, place the blanched noodles in a bowl and pour the sauce onto it.
11. Garnish the serving.
12. Ready to serve.
Reference Source
i. Bahan Bacaan
a) Rozdan Mazalan. (14 Julai 2019). Mi Udang Mak Jah ikon
Kuala Sepetang. Berita Harian Online. Diambil daripada
https://www.bharian.com.my/hujung-minggu/selera/2019/07/584675/mi-udang-mak-jah-ikon-kuala-sepetang
Isi
Kandungan: Kuala Sepetang, Perak nama yang cukup sinonim dengan lokasi bagi
masyarakat setempat mahupun pelancong luar untuk minum petang. Namanya saja
sudah cukup memberi identiti kepada menu masakan popular mi udang terkenal
dalam kalangan masyarakat setempat mahupun pengunjung. Sesiapa yang bertandang
ke Kuala Sepetang, tidak lengkap perjalanan andainya tidak singgah untuk minum
petang sambil menikmati keenakan mi undang.
b) Muhammad Fadil. (31 Disember 2016). Makanan Popular di
Negeri Perak. Diambil Daripada
https://www.orangperak.com/makanan-popular-di-negeri-perak.html
Isi
Kandungan: Apabila anda singgah di Taiping, jangan lupa untuk mencuba Mi Udang
Banjir di Kuala Sepetang yang menjadi sebutan.
Kedudukan Kuala Sepetang yang berhampiran dengan Selat Melaka
membolehkan ia menjadi syurga makanan laut seperti Mi Udang dan Nasi Goreng
Udang. Makanan ini amat senang didapati di gerai-gerai sepanjang jalan
Taiping-Kuala Sepetang.
ii. Tokoh (jika ada temu bual tokoh)
a) En. Dorani bin Mustappa
b) Puan Salmah binti Omar
Location
State JKKN Contact Information
Encik Yufazli Yusof
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara Perak
Kompleks JKKN Perak,
Lot 20561@20565 Jalan Caldwell,
Off Jalan Raja Di Hilir,
30350 Ipoh,
PERAK DARUL RIDZUAN
05-253 7001 / 05-254 1027
