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mee-rebus

Mee Rebus

Che Nom
Mee Rebus is a Malaysian noodle dish consisting of yellow egg noodles served in a thick and spicy gravy. The gravy is made from a combination of ingredients like sweet potatoes, shrimp paste, soy sauce, garlic, and spices. It is often garnished with boiled egg, bean sprouts, fried tofu, and lime juice. Mee Rebus is known for its tangy and slightly sweet taste.

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Prep Time 40 mins
Cook Time 1 hr
Course Mains
Cuisine Malay
Servings 3

Equipment

  • Pot
  • Strainer or collander
  • Blender
  • Wok

Ingredients
  

For Gravy

  • 1 kg meat
  • ½ - 2 litres water
  • 2 ladles cooking oil
  • 6-8 shallots
  • 6 cloves garlic
  • 2 inches ginger
  • 700 g orange sweet potato approx. 4-5 pieces
  • 4 tbsp 4 tbsp chili paste
  • 3-4 tbsp tomato ketchup
  • 1-2 tamarind slices
  • 2 tbsp meat curry powder
  • 3 tsp white sugar
  • 1 tbsp 1 tbsp palm sugar
  • Salt to taste
  • seasoning powder
  • Chinese celery stalks
  • 3 tbsp acetes shrimp
  • ½ cup peanuts 

Condiments

  • 2 packs yellow noodles
  • Chinese celery leaves
  • Scallion
  • Tofu
  • Calamansi
  • Red chilies
  • Green chilies
  • Fried shallots
  • Mung bean sprouts 

For Prawn Fritters:

  • ¾ tbsp plain flour
  • ¾ cup rice flour
  • 2 tbsp limestone water
  • ½-1 tsp salt
  • 1 tsp turmeric powder
  • 1 cup small prawns

Instructions
 

  • Separate celery stalks for gravy and leaves for garnish later. The same for scallions.
  • Roughly chop ginger, garlic, shallots and blend until with some water. This is the aromatics mixture.
  • Rehydrate dried acetes shrimp in some water and drain.
  • Boil sweet potatoes until tender and drain. Puree with some water until smooth.
  • Blend ginger, garlic, shallots, shrimp and a little bit of water. Decant and set aside.
  • Fry peanuts in oil and finely grind.
  • In a pot of oil fry aromatics mixture until fragrant, add the curry paste and chili paste.
  • Continue frying until dry. Add ground peanuts and sauté.
  • Add beef broth (or prawn broth) and sweet potato puree. Stir until well combined. Add the celery and scallion stalk.
  • Add palm sugar, white sugar, salt, seasoning, tamarind slice and more of the ground peanut. Adjust seasonings to your preference.
  • To make the crispy prawn fritters simply, mix plain flour, rice flour, salt, turmeric, limestone water, prawns and some water until a thin batter is achieved. Fry in hot oil until crispy and golden.
  • Serve with boiled noodles, the gravy, the prawn fritters and condiments of your choice (fried tofu, blanched beansprouts, boiled egg, calamansi, celery/scallion leaves).
  • Serve warm.
Keyword Family, Kids
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