Mee Rebus
This Mee Rebus is a comforting Malaysian noodle dish with a rich, savory broth and delightful toppings!
Equipment
- Large Pot
- Frying Pan
- Blender or Food Processor
- Strainer
- Serving bowls
Ingredients
Noodles and Toppings
- 1 pack yellow noodles providing chewy texture
- 1 cup blanched beansprouts for a crunchy, fresh element
- 8 dried red chillies soaked to soften
- 1/2 tablespoon ground coriander adds a warm, earthy flavor
- 1/2 teaspoon fennel a subtle sweet note
- 1/2 teaspoon ground cumin enhances the depth of the broth
- 10 shallots chopped
- 1/2 teaspoon ground turmeric provides vibrant color
- 1 inch ginger fresh, peeled and sliced
- 1 tablespoon cooking oil for sautéing aromatics
- 1 cinnamon stick for fragrance
- 350 grams sweet potatoes skinned, steamed, and mashed
- 7 cups chicken stock foundation of the broth
- 1 cup prawn stock adds depth
- 1 tablespoon tamarind concentrate for a tangy kick
- 1/2 cup coconut milk for creaminess
- Salt to taste
- Hard-boiled eggs shelled and halved
- Fried beancurd sliced
- Prawn fritters optional
- Fried shallots for garnishing
- Limes for squeezing over
- Lettuce shredded
Instructions
Preparation Steps
- Start by cooking the yellow noodles according to the package instructions. Drain and set aside.
- In a frying pan, heat the cooking oil over medium heat. Add the chopped shallots, ginger, and soaked dried red chillies. Sauté until the shallots are translucent and fragrant.
- Stir in the ground coriander, fennel, cumin, and turmeric. Sauté for an additional minute, allowing the spices to bloom.
- In a large pot, combine the chicken stock, prawn stock, mashed sweet potatoes, tamarind concentrate, and the sautéed spice mixture. Add the cinnamon stick and bring to a gentle simmer.
- After simmering for about 15 minutes, stir in the coconut milk. Let the broth simmer for another 10-15 minutes, adding salt to taste.
- To serve, place a generous portion of cooked yellow noodles in a bowl. Ladle the rich broth over the noodles.
- Top each bowl with blanched beansprouts, hard-boiled egg halves, fried beancurd slices, prawn fritters if using, and a sprinkle of fried shallots. Garnish with shredded lettuce and lime wedges on the side.
Notes
- For a vegetarian option, substitute chicken and prawn stock with vegetable stock.
- Adjust the number of dried red chillies to control the spice level.
- Store leftovers in an airtight container in the refrigerator for up to three days.