Mee Rebus is popular in Malaysia, Singapore and Indonesia. Learn how to make/prepare Mee Rebus by following this comfortable recipe.
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• 1-1/2 lb Fresh yellowish egg or chowmein noodles
• 6 Cups beef stock
• 3 tbsp Vegetable oil
• 3 Candlenuts
• 2 tbsp Chili paste
• 1 tbsp Coriander powder
• 1/2 Inch turmeric root
• 1 Inch freshly galangal
• 20 Shallots
• 2-4 Small sweet potatoes, peeled, cooked and mashed
• Salt to taste
For Garnishing:
• 10 Shallots, thinly chopped up and deep-fried golden brown
• 4 Pre-fried tofu or soy bean cakes, cut down into little cubes
• 2-3 Dried squids, reconstituted in water or freshly squid cleaned, boiled and cut down into rings or bit size
• 4 Cups bean sprouts, in brief blanched
• 4-6 Prawn fritters or crackers, deep-fried and broken off into little pieces
• 3-4 Hard boiled eggs, cut down in wedges
• 2 Potatoes, stripped boiled, sliced
• 3-4 Limau kasturi, cut down into halves
• 4 Fresh reddish Serrano chilies, thinly sliced
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| • | Grind candlenuts, chilli paste, turmeric root, shallots, galangal and coriander powder into a fine paste.
| | • | Heat pot on normal flame, add veggie oil.
| | • | Cook paste until quite a toasted.
| | • | Add about 5-1/2 cups beef stock, bring in it to a boil.
| | • | Slowly add the mashed white potato to the stock, until a gravy-like consistency is reached.
| | • | Add table salt , drop-off the heat up to low, simmer gently 8 to10 minutes, add more mashed sweet white potato if gravy is also slim or more beef stock if the gravy is also thick, keep gravy red-hot on the low-medium heat, for serving.
| | • | Take an some other pot, pour about 6 cups water, bring in it to a boil, for blanching bean sprouts and warming up noodles.
| | • | Blanch a handful of bean sprouts in the hot water, dish into a soup-plate.
| | • | Now put a serving up piece of noodles in the sieve, dunk in the hot water in brief to hot up and top it on the bean sprouts.
| | • | Ladle piping hot gravy all over noodles.
| | • | Top with a little of each garnishing.
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