This mouth –watering mee rebus (in English, Mee rebus is literally translated as boiled noodles) is a popular dish among Malaysian and Singaporeans. It is a noodles dish served with thick sweet potato gravy and garnish with prawn fritters, fried tofu, hard-boiled egg, bean sprout, julienned cucumber etc. I made this some time ago with the leftover prawn fritters that I made perviously and decided to use it up for this dish but if you don’t want to make any fritters you can always replace it with blanched shrimps or cooked chicken.
Ingredients for the gravy:
3 cloves garlic
4 tbsp dried shrimps – soak in water for 15 minutes
6 red chilies – remove seeds
2 stalk lemon grass – remove the outer layers and cut small
Blend all the above into a smooth paste.
2 medium size sweet potatoes – steamed and mashed
2 tbsp curry powder
1 tbsp fermented soy bean paste (tau cheong)
1 tsp sugar
Salt to taste
5-6 cups chicken or beef stock
1. Combined the curry powder, bean paste into the blended ingredients. Mix well. Heat up a stock-pot, put about 3 tbsp of oil and add in the blended spices. Sauté the spices for 5 minutes or until dry and fragrant.
2. Add in stock and mashed sweet potatoes. Stir well and bring it up to a boil. Turn down the heat and let it simmer for 10 minutes. Add in sugar and salt. The thickness of the gravy is depending on individual preference. You can add some water to make it lighter.
Ingredients for garnishing:
500 gram yellow noodles – blanched in hot water for a few minutes
A handful of bean sprouts – blanched in boiling water for a few seconds
5-6 pieces prawn fritters – cut into cubes
2 pieces fried tofu – cut into cubes
3 hard boiled eggs
1 cucumber – julienned
2 red chilies – sliced
Some fried shallots
Put the some noodles and bean sprouts in the serving plate or bowl. Pour enough gravy over it and top it with the garnishes.
I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.