LEARNING TO COOK SHOULD BE FUN AND EASY

Mee Rebus Recipe made during D'Open Kitchen Cooking Class

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.
Prep Time 45 mins
Cook Time 45 mins
Course Main Course
Cuisine Malay
Servings 4 people
Calories 555 kcal

Equipment

  • Pot
  • Strainer
  • Small Pot
  • Knives
  • Peeler
  • Chopping Board

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 
Keyword Noodles
Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




You may also enjoy these Recipes

Chicken Rendang Recipe Image

Chicken Rendang

Chicken rendang is a traditional malay dish that is chicken stew with exotic spices and simmered in coconut cream. People often mistaken chicken rendang to be the same as chicken curry. They are similar in flavor as they uses the same kind of spices in their recipes.

Read More »
Ondeh Ondeh Recipe Image

Ondeh Ondeh

Ondeh Ondeh is a popular Malay sweet snacks that is made using glutinous rice flour infused with pandan flavouring and coated in grated coconut. The tiny balls make it very addicitive to keep eating them without realising the calories. You might find some of the Ondeh Ondeh is orange in color instead of the usual green ones we find outside.

Read More »

Over 30,000+ Participants have enjoyed our Cooking Classes in Singapore! Join us at D’Open Kitchen & have fun right away!

Cooking Classes Singapore

eat, dine & drink

Fill in your details and we’ll be in touch

Open chat