22/05/2026
爪哇面食谱
（Mee Jawa）
这道爪哇面是一款经典马来西亚风味的甜辣浓汤面，以番薯熬煮成天然浓稠汤底，加入香料酱炒香后形成独特的酸甜微辣风味。汤汁浓郁顺滑，搭配黄面、豆芽与丰富配料，层次感十足，是街头与熟食中心非常受欢迎的传统面食。
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材料
香料酱：
6–8条干辣椒（泡软）
5粒小葱头
3瓣蒜头
1寸姜
1汤匙虾米（泡软）
2根香茅（只取白色部分切片）
汤底：
500g橙色番薯（去皮切块）
6杯清水（煮番薯用，保留汤水）
2汤匙食油
1汤匙番茄酱
½汤匙鸡精或味精（可选）
3汤匙生抽
1汤匙黑酱油
1汤匙玉米淀粉 + 2汤匙水（芡汁）
盐与糖适量
面与配料：
450g新鲜黄面
200g豆芽（烫熟）
2粒马铃薯（煮熟去皮切片）
2块豆腐（炸过后切片）
4粒水煮蛋（对半切）
8–10只虾（烫熟）
炸葱头适量
青葱适量
青红辣椒片适量
青柠檬角适量
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做法
1. 煮番薯
番薯加入清水煮至软烂（约20分钟）。捞出番薯并保留煮水，稍微放凉后将番薯压成泥备用。
2. 制作香料酱
将干辣椒、小葱头、蒜头、姜、虾米与香茅一起搅拌成细腻酱料。
3. 炒香酱料
热锅加入食油，放入香料酱中火炒约10–12分钟，直到香味浓郁、颜色变深并出现“出油”状态。
4. 煮汤底
加入番茄酱与鸡精炒香，再倒入番薯水煮滚。加入番薯泥、生抽、黑酱油、糖与盐调味，小火煮15–20分钟至浓稠入味。
5. 勾芡
加入玉米淀粉水，搅拌至汤汁达到浓稠能挂面的状态。
6. 组合面条
黄面与豆芽分别烫熟沥干，放入碗中，淋上热腾腾的番薯浓汤。
7. 摆盘与享用
放上马铃薯片、炸豆腐、鸡蛋与虾，撒上炸葱头与青葱，最后配上辣椒与青柠檬即可享用。
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小贴士
• 番薯是汤底灵魂，必须煮到完全软烂
• 香料酱一定要炒到“出油”才够香
• 芡汁慢慢加，避免过稠
• 青柠檬最后挤汁能提升整体风味
• 趁热吃风味最佳
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Mee Jawa
Mee Jawa is a popular sweet, savoury, and mildly spicy noodle dish made with a thick sweet potato-based gravy. The sauce is rich, slightly sweet, and deeply aromatic from the spice paste, creating a comforting and flavourful bowl served with noodles and assorted toppings.
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Ingredients
Spice Paste:
6–8 dried chilies (soaked)
5 shallots
3 cloves garlic
1-inch ginger
1 tbsp dried shrimp (soaked)
2 stalks lemongrass (white part only)
Gravy:
500g orange sweet potatoes (peeled, chopped)
6 cups water (reserved after boiling sweet potatoes)
2 tbsp cooking oil
1 tbsp tomato paste
½ tbsp chicken stock powder or MSG (optional)
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp cornstarch mixed with 2 tbsp water
Salt and sugar to taste
Noodles & Toppings:
450g fresh yellow noodles
200g bean sprouts (blanched)
2 potatoes (boiled, sliced)
2 fried tofu cakes (sliced)
4 hard-boiled eggs (halved)
8–10 prawns (blanched)
Fried shallots
Spring onions
Red and green chilies
Lime wedges
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Instructions
1. Cook sweet potatoes
Boil sweet potatoes until soft (about 20 minutes). Reserve the cooking liquid and mash the potatoes.
2. Blend spice paste
Blend dried chilies, shallots, garlic, ginger, dried shrimp, and lemongrass into a smooth paste.
3. Fry paste
Heat oil and fry the paste for 10–12 minutes until fragrant and the oil separates.
4. Cook gravy
Add tomato paste and seasoning, then pour in reserved sweet potato water. Add mashed sweet potatoes, soy sauces, sugar, and salt. Simmer for 15–20 minutes.
5. Thicken
Add cornstarch slurry and cook until gravy is thick and coats the noodles.
6. Assemble
Blanch noodles and bean sprouts. Place in bowls and pour over hot gravy.
7. Garnish & serve
Top with potatoes, tofu, eggs, prawns, fried shallots, spring onions, and chilies. Serve with lime wedges.
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Tips
* Sweet potato is the soul of the broth; it must be cooked until completely soft and mushy.
* The spice paste should be sautéed until the oil “separates” for the best aroma.
* Add the thickening slurry gradually to avoid it becoming too thick.
* Squeezing lime juice at the end enhances the overall flavor.
* Best enjoyed hot for maximum taste.
