Mee Rebus
Mee Rebus is a beloved Malaysian noodle dish that delivers a delightful blend of flavors and…
Equipment
- Blender or Food Processor
- Large Saucepan
- Bowl
Ingredients
Ingredients
- 1 packyellow noodles blanched
- beansprouts blanched
- 8 dried red chillies soaked to soften
- 1/2 tablespoonground coriander
- 1/2 teaspoonfennel
- 1/2 teaspoonground cumin
- 10 shallots chopped
- 1/2 teaspoonground turmeric
- 1 inch 2 cmginger
- 1 tablespooncooking oil
- 1 cinnamon stick
- 350 gramsweet potatoes skinned, steamed and mashed
- 7 cupschicken stock
- 1 cupprawn stock
- 1 tablespoontamarind concentrate
- 1/2 cupcoconut milk
- salt to taste
- hard-boiled eggs shelled and halved
- fried beancurd sliced
- prawn fritters
- fried shallots
- limes
- lettuce shredded
Instructions
Instructions
- Drain the soaked dried red chillies. In a blender or food processor, combine the drained chillies, 1/2 tablespoon ground coriander, 1/2 teaspoon fennel, 1/2 teaspoon ground cumin, 10 chopped shallots, 1/2 teaspoon ground turmeric, and 1-inch ginger. Blend to a smooth paste, adding a little chicken or prawn stock if needed to help the mixture blend.
- Heat 1 tablespoon cooking oil in a large saucepan over medium heat. Add 1 cinnamon stick and let it sizzle for a few seconds.
- Add the blended spice paste to the pan and cook, stirring frequently, until fragrant and the shallot paste darkens slightly (about 3–5 minutes).
- In a bowl, loosen the 350 grams mashed sweet potatoes with 2 cups chicken stock, stirring until smooth.
- Add the loosened sweet potato mixture to the pan with the spice paste and stir to combine.
- Pour in the remaining chicken stock and the 1 cup prawn stock. Stir to combine, then bring the mixture to a simmer.
- Maintain a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
- Stir in 1 tablespoon tamarind concentrate and 1/2 cup coconut milk. Continue to simmer until the gravy thickens to your desired consistency. Season with salt to taste. Remove and discard the cinnamon stick if desired.
- To assemble, divide the blanched yellow noodles and blanched beansprouts among serving bowls.
- Ladle the hot gravy over the noodles and sprouts.
- Top each bowl with halved hard‑boiled eggs, sliced fried beancurd, prawn fritters, fried shallots, shredded lettuce, and lime wedges. Serve immediately.
Notes
I always make the homemade spice paste because it’s worth the effort. It gives my mee rebus the authentic flavor I love, adding a rich depth that store-bought pastes just can’t match.
For the perfect gravy texture, I always use orange-fleshed sweet potatoes. I don’t use other types of sweet potatoes like purple or white-fleshed ones because they don’t thicken the gravy as well and can affect the flavor and texture.
If the gravy is too thick, I add a bit more stock or coconut milk. If it’s too thin, let it simmer a little longer to thicken up. It should coat the noodles perfectly without being too heavy.
I make sure to let the gravy simmer for a good 15 minutes. This allows the flavors to blend together and gives the sauce a rich, aromatic finish.
For the perfect gravy texture, I always use orange-fleshed sweet potatoes. I don’t use other types of sweet potatoes like purple or white-fleshed ones because they don’t thicken the gravy as well and can affect the flavor and texture.
If the gravy is too thick, I add a bit more stock or coconut milk. If it’s too thin, let it simmer a little longer to thicken up. It should coat the noodles perfectly without being too heavy.
I make sure to let the gravy simmer for a good 15 minutes. This allows the flavors to blend together and gives the sauce a rich, aromatic finish.