D'Open Kitchen
COOKING FOR THE SOUL
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Mee Rebus
A classic Malay dish that we will find in almost every hawker centers and a comfort food that everyone would like to have on a rainy day! There are many variations to the gravy as we see some might use normal potatoes for thickening the gravy while some uses the sweet potatoes. Both taste equally delicious and authentic. You might try a different variations each time to taste your preferences. The beefs are optional but it definitely elevate the flavor of the gravy with the rich beef broth.
Equipment
- Strainer
- Small Pot
- Knife
- Peeler
Ingredients
Rempah
- 100 grams Dried Chillies seeds removed and soaked
- 4 pcs Shallots
- 6 cloves Garlic
- 4 slices Galangal
- 100 gram Ikan Billis
- 1 tbsp Lemongrass minced
- 2 tbsp Dried Shrimps
- 1 tsp Tumeric Powder
- 3 tbsp Curry Powder
- 3 tbsp Fermented Salted Bean
- 3 tbsp Oil for frying
Beef Broth
- 300 grams Beef
- 1 litre Water
Other Ingredients (Gravy)
- 500 grams Sweet Potatoes
- 1 tsp Salt
- 1 cube Cane Sugar
- 300 ml Water
- 300 grams Grated Peanuts
For Serving
- 150 gram Yellow Noodles
- 20 grams Bean Sprouts
- 20 grams Firm Beancurd Cubes
- 1 qty Hard Boiled Egg
- 1 pcs Lime
- 1 tbsp Coriander Leaves chopped, garnish
- 1 tbsp Fried Shalllots
Instructions
- In a big pot, fill 1 liter water and bring to boil. Add in the piece of beef and slow simmer until beef become soft and tender.
- Remove the beef from the stock. Cut the beef into small cubes and set aside.
- Put all ingredients for making the rempah in a food processor and blend to a smooth paste.
- Heat 3 tbsp oil in a large sauce pan and add the rempah paste in and fry until red oil submerge and the paste turns dark red in color.
- Add 1 liter of the beef broth or chicken broth in and add the diced beef cubes and mashed sweet potatoes in.
- Simmer for 15-20 minutes. If the gravy is too thick, you may add in more water.
- Season the gravy with salt and cane sugar. Add in the grated peanuts.
- In a separate pot, boil water for blanching.
- Add the yellow mee and beansprouts and blanch for 2-3 minutes. Remove and drain off excess water.
- Plate up the noodles and beansprouts on a serving plate. Drizzle the gravy over the noodles.
- Garnish with hard boiled egg, lime, fried shallots, sliced green chilli, deep fried beancurd and some chopped coriander leaves.
- Serve hot!
Video
Notes
You can choose to use chicken stock to replace beef stock if you doesn't take beef
You can use either sweet potatoes or potatoes in the recipe
Nutrition
Calories: 555kcal
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
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Trish yee
I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
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