Mee Rebus
Mee Rebus is a Malaysian dish of yellow noodles coated in a rich, spicy, and flavorful potato-based gravy. I love topping it with crispy prawn fritters, fried beancurd, and hard-boiled eggs, just like the way it’s served by Mamak hawkers in Penang, Malaysia. Here's an authentic, homemade recipe for you to try!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pack yellow noodles (blanched)
- beansprouts (blanched )
- 8 dried red chillies (soaked to soften)
- 1/2 tablespoon ground coriander
- 1/2 teaspoon fennel
- 1/2 teaspoon ground cumin
- 10 shallots (chopped )
- 1/2 teaspoon ground turmeric
- 1 inch (2 cm) ginger
- 1 tablespoon cooking oil
- 1 cinnamon stick
- 350 gram sweet potatoes (skinned, steamed and mashed)
- 7 cups chicken stock
- 1 cup prawn stock
- 1 tablespoon tamarind concentrate
- 1/2 cup coconut milk
- salt (to taste)
- hard-boiled eggs (shelled and halved)
- fried beancurd (sliced)
- prawn fritters
- fried shallots
- limes
- lettuce (shredded)
Instructions
- 1
Blend spice paste ingredients using a food processor or a blender. Set aside.
- 2
Heat a pan with oil over medium heat. Add the cinnamon stick and spice paste, cooking until aromatic.
- 3
Loosen the mashed sweet potatoes with 2 cups of chicken stock, then add them to the pan. Pour in the remaining chicken stock and add the prawn stock. Stir and cook with the spice paste. Let it simmer for 15 minutes. Stir in the tamarind concentrate and coconut milk, and continue simmering until the gravy thickens. Season with salt to taste.
- 4
To serve, place the noodles and beansprouts in a bowl, then garnish with hard-boiled eggs, prawn fritters, beancurd, fried shallots, shredded cabbage and lime. Serve immediately.