Mee Rebus is a popular dish in Malaysia.
The thick gravy tastes sweet and meaty.
Popular variations often includes beef or lamb shanks that gives even more meaty taste and you may need a straw to suck on the marrow of the bones.
- 2kg of yellow alkaline noodles
- 500g of beef, sliced thin
- 4 sweet potato, boiled and blended
- 1 cup of tauchu (fermented soybean paste), blended
- 3 cloves of garlic, blended
- 3 onions, blended
- 1 inch of ginger, blended
- 1/2 cup of dried shrimps, blended
- 3 stalks of lemongrass, crushed
- 1 inch of galangal (lengkuas), crushed
- 5 tablespoon of meat curry powder
- Salt, sugar, and seasoning powder to taste
- Cooking oil
- 1/2 cup of dried shrimp, blended
- 80g of flour
- 1/4 teaspoon of turmeric powder
- Tofu, fried and diced
- Fried Shallots
- Boiled egg, cut in half
- Green chilis, sliced
- Beansprouts, blanched
- Calamansi, cut in half
- Mix all the ingredients together.
- Heat up oil in a pot or wok for frying. You’ll need quite an amount.
- Sprinkle the batter into hot oil to create tiny crunchy bits.
- Fry until its golden brown and place onto kitchen towel to drain excess oil.
- Heat up a bit of oil. You may use the oil you used for frying the shrimp crispies.
- Add in the crushed galangal and lemongrass.
- Saute the garlic, onion, ginger, and blended dried shrimp until fragrant.
- Add in the curry powder and stir well.
- After a minute, add in the tauchu and sweet potato blend, and beef. Water used while blending is enough as Mee Rebus gravy should be thick.
- Check the gravy’s consistency every once in a while. Add a bit more water if gravy is too thick. Add in the sugar, salt, and seasoning.
- Let it simmer until beef is cooked thoroughly.
- Serve it on top of blanched yellow noodles. Then put all the garnish. Mix well and bon appetite!