Tuesday, 22 November 2016
Mee Rebus is a popular Singaporean and Malaysian dish. I have always been a fan of Mee Rebus since young. I have tried countless recipe and find this recipe closest to the ones I have eaten at hawker centres. Although it's a simple noodle dish it's a recipe not easy to do because of the gravy. The gravy will make or break the dish. So I hope you will try this recipe and tell me if it taste authentic or not. I adapted and modified this recipe from Adelyn Lee who took this recipe off a cookbook or food magazine.
Mee Rebus ( Serves 4) Recipe adapted from Adelyn Lee
Ingredients for gravy:
Lengkuas or galangal 4 slices
50 gms garlic
50 gms onions
100gms chilli paste
1/2 lemongrass, slice
2 tbsps soya bean paste
1 tbsp meat curry powder
30 gms dried prawns , soak
50 gms chopped peanuts
2 tbsp sugar
1 tsp salt
300 - 400 gm sweet potatoes, steam and add some water to blend
Blend together dried prawns, galangal, onions , garlics, lemongrass and candlenuts till fine.
Heat up 4 tbsps of oil to fry the blended ingredients and chilli paste till oil seeps thru.
Add in soya bean paste, curry powder stir to combine.
Continue to cook for a minute or two.
Pour in the water and bring to a boil.
Add in chopped peanuts and blended sweet potatoes.
Boil for 20 mins.
If gravy is too watery add in a flour paste. ( 1 tbsp plain flour + 2 tbsp water)
Keep sauce warm.
500 gms yellow noodles, 4 servings
50 gms beansprouts
1 taukwah, fried and cut into cubes
3 hard boil eggs, halved
Celery, limes, fried shallots and green chillies for garnishing.
Blanch noodles and beansprouts in boiling water.
Shake off excess water and transfer to a plate.
Pour the sauce over the noodles.
Garnish with celery, green chilli, fried shallots, egg and taukwah.
Serve immediately while hot.