MEE REBUS

Asian RecipesSingapore/Malaysian recipesNoodlesCurries
Written By Shilpa Anand
Mee Rebus ( Hawker Style) Mee Rebus is a hugely popular noodle dish in Malaysia, Singapore and Indonesia. The dish is made of yellow egg noodles with a Spicy slightly sweet, tangy curry like gravy. The thick gravy is made with sweet potatoes and Rem…

Mee Rebus ( Hawker Style)
Mee Rebus is a hugely popular noodle dish in Malaysia, Singapore and Indonesia.
The dish is made of yellow egg noodles with a Spicy slightly sweet, tangy curry like gravy.
The thick gravy is made with sweet potatoes and Rempah ( spice paste) which includes curry powder, dried shrimps , shallots and salted soya bean paste.
Mee Rebus is garnished with hard boiled egg, Calamansi limes, chilies, fried shallots, tofu, and bean sprouts.
This dish was historically sold by Hawkers (the street vendors)
Due to its popularity over time, Mee Rebus is now found in all food outlets, from Hawker stalls to fancy restaurants.

Sweet potatoes

INSTRUCTIONS:

  • Steam 500 -600 gms of sweet potato until soft 

  • Cool the sweet potatoes

  • Blend the sweet potatoes with little water and 1-2 tsp of gula Melaka ( substitute brown sugar if gula Melaka is unavailable)

CHICKEN STOCK:Boil 1.5-2 liters of water with few slices of ginger, garlic, chicken carcass, lemongrass and salt Simmer on low flame for at least an hourYour chicken stock is ready

CHICKEN STOCK:

  • Boil 1.5-2 liters of water with few slices of ginger, garlic, chicken carcass, lemongrass and salt 

  • Simmer on low flame for at least an hour

  • Your chicken stock is ready

Rempah paste INGREDIENTS:1-2 inch galangal1-2 inch gingerFew fresh red chilies2 tbsp of  dried shrimp ( soaked in water for 15-20 min)2 tbsp of dried anchovies3-4 tbsp of Fermented soya bean paste1red onion and 10 shallots4-5 lemongrass st…

Rempah paste 

INGREDIENTS:

  • 1-2 inch galangal

  • 1-2 inch ginger

  • Few fresh red chilies

  • 2 tbsp of  dried shrimp ( soaked in water for 15-20 min)

  • 2 tbsp of dried anchovies

  • 3-4 tbsp of Fermented soya bean paste

  • 1red onion and 10 shallots

  • 4-5 lemongrass stalks

  • 4-5 tbsp of meat curry powder

INSTRUCTIONS:Blend all ingredients to a fine paste Your Rempah is readySAUCE:Heat 2 tbsp oil on med flameAdd Rempah paste and fry for 10-15 mins on medium-low flame. Keep stirring to avoid the paste from sticking to the bottom of the pan

INSTRUCTIONS:

  • Blend all ingredients to a fine paste 

  • Your Rempah is ready

SAUCE:

  • Heat 2 tbsp oil on med flame

  • Add Rempah paste and fry for 10-15 mins on medium-low flame. Keep stirring to avoid the paste from sticking to the bottom of the pan

Add sweet potato pasteAdd gula Melaka ( if needed) Add chicken stock ( about 1 lt )

  • Add sweet potato paste

  • Add gula Melaka ( if needed) 

  • Add chicken stock ( about 1 lt )

Mix wellAdjust seasoning by tasting The sauce should be sweet, tangy and savoury Keep stirring for 6-10 mins Switch off the gas and keep the sauce warm to use laterTOPPINGS:

  • Mix well

  • Adjust seasoning by tasting 

  • The sauce should be sweet, tangy and savoury 

  • Keep stirring for 6-10 mins 

  • Switch off the gas and keep the sauce warm to use later

TOPPINGS:

Bean sprouts ( blanched)Cooked yellow noodles4-5 boiled eggsFried tofu Fried shallotsFresh Green and red chiliesFew coriander leaves Lime or Calamansi

  • Bean sprouts ( blanched)

  • Cooked yellow noodles

  • 4-5 boiled eggs

  • Fried tofu 

  • Fried shallots

  • Fresh Green and red chilies

  • Few coriander leaves 

  • Lime or Calamansi

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Shilpa Anand
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