Hawker Style Mee Rebus
Mee Rebus is a hugely popular noodle dish in Malaysia, Singapore and Indonesia. Made with fresh yellow egg noodles and a thick and tangy sweet potato gravy. Delicious and surprisingly simple to make at home!
Servings Prep Time
8People 15Minutes
Cook Time
45Minutes
Servings Prep Time
8People 15Minutes
Cook Time
45Minutes
Ingredients
Main Dish
Garnish
Instructions
Prep Before
  1. Boil sweet potato until soft. Let cool and then puree or pass through potato ricer. You are aiming for a very fine paste with no large lumps.
  2. Blanch Yellow Noodles, then Bean Sprouts and set aside.
  3. Roast the peanuts. Let cool and then crush in a pestle and mortar (or in a spice grinder)
  4. Cube the Tofu and fry in oil til golden brown, drain and set aside
  5. Hard boil the eggs, cool, shell and halve.
Cooking Instructions
  1. Place all Mee Rebus Paste ingredients and 1/2 cup of water to a blender. Blend until you have a fine paste.
  2. Heat the vegetable oil in a heavy saucepan or wok. Once the oil is hot add the Mee Rebus Paste and the bruised Lemongrass. Fry the ingredients for 3-4 minutes, until thoroughly cooked and fragrant.
  3. Add the curry powder and cook for 5-10 minutes more.
  4. Add the sliced beef and remaining water. Season with salt and white pepper. Cook gently until the beef is tender.
  5. Add the fresh prawn and cook for 2-3 minutes, or until the prawn is just cooked through (not too long or the prawn will become tough)
  6. Over a slow heat add the sweet potato puree and stir gently until it is thoroughly combined into a sauce like gravy
  7. Add crushed peanuts and palm sugar. Add more water if the sauce is too thick. Season with salt and pepper if needed.
Assemble
  1. Place blanched noodles and bean sprouts in a bowl.
  2. Pour some gravy over the noodles and sprouts
  3. Garnish with green chili, fried tofu cubes, fried crispy shallots, sliced fresh spring onion (and Coriander if desired).
  4. Top with boiled egg halves and calamansi lime halves.
  5. Eat while hot! Enjoy