Mee Betawi as the name suggests originates from the Betawi people of Jakarta. The Betawi people are a mix of Sundanese, Javanese, Portuguese, Dutch, Arabs, Chinese, and other immigrants who came to Jakarta (known then as "Batavia") during Dutch colonialism. As such, this dish is influenced by the traditions and ingredients of various ethnic groups.
Mee Betawi is served with blanched yellow noodles but the heart of this dish is it's dark, spicy and slightly sweet broth. It uses a base of beef stock that is infused with aromatics and spices. The fiery heat from bird's eye chilli (cili padi) and black pepper is balanced with the sweet and slight tang of soy sauce and tomato puree. To elevate this dish further, toppings such as sawi leaves (mustard greens or choy sum), tetelan (beef trimmings), prawns or cuttlefish, fishcake, telur puyuh (quail eggs) and fried shallots are commonly given to make Mee Betawi a complete hearty and satisfying meal.
Although Mee Betawi may have its roots to Jakarta, its rich flavour feels familiar in Singapore's diverse food culture. This dish represents both Betawi's culture and Singapore's own multicultural identity. Both were shaped by a long history of trade, migration and cultural exchanges that brings together not only different communities but different flavours together. By sharing it at LEMAQ, we hope to introduce this dish to another delicious part of our region’s interconnected heritage.
