What’s cookin’: Quick and tasty Mee Hoon Goreng Bonda

No one cooks it quite like mum… except Sembang! Here’s a wonderfully easy and tasty version of mum’s ultimate comfort food that you too can whip-up in a jiffy for breakfast, brunch, lunch or dinner.

Nothing fancy required except pantry staples. So here goes…

Ingredients for chilli paste

  • 200g fresh red chillies
  • 150g dry shrimp
  • 50g garlic
  • 50g red chilli padi


  • Place all dry ingredients into blender.
  • Add a little water to ease the blending process.
  • Blend ingredients till fine. Set aside for use later.
  • Blanch sawi by immersing in hot water. Remove from wok when cooked.
  • Heat oil in wok and throw in half a tofu, cut into cubes.
  • Remove when browned and drain excess oil.
  • Add one whisked egg into the oil and scramble.
  • Add red chilli padi into the scrambled egg.
  • Throw in 1 tablespoon chilli paste.
  • Fry well until raw chilli paste is cooked thoroughly.
  • Add 100g mee hoon (softened in water).
  • Add in the cooked sawi and tofu cubes.
  • Add soy sauce to taste.
  • Serve the Mee Hoon Goreng Bonda on a banana leaf. Top with a fried egg drizzled with thick soy sauce.

No 12A-1, Jalan PJU 5/15
Dataran Sunway
Kota Damansara
47810 Petaling Jaya, Malaysia

Open: Monday-Saturday, 9:00am-9:00pm, Closed: Sunday
Breakfast: Nasi Lemak Bungkus served outside from 9:00am onwards.

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