Mee Rebus馬來滷麵
Mee Rebus, literally 'boiled noodles', is a popular Malaysian dish featuring yellow egg noodles smothered in a thick, rich, sweet, and savoury gravy. The gravy is typically made from sweet potatoes, spices, dried shrimp, fermented soybean paste, and often served with a variety of toppings like shrimp, hard-boiled eggs, tofu puffs, and fresh herbs.
01Ingredients
- Yellow Hokkien Noodles: 800g
- Sweet Potatoes: 300g
- Potatoes: 200g
- Dried Shrimp: 30g, soaked
- Shallots: 150g, peeled and chopped
- Garlic: 50g, peeled and chopped
- Ginger: 30g, peeled and chopped
- Lemongrass: 3 stalks, white part sliced
- Galangal: 20g, sliced
- Dried Red Chilies: 50g, soaked and deseeded
- Turmeric Powder: 1 tsp
- Coriander Powder: 1 tbsp
- Cumin Powder: 1 tsp
- Fennel Powder: 1 tsp
- Belacan (shrimp paste): 1 tsp, toasted
- Tomato Paste: 2 tbsp
- Taucu (fermented soybean paste): 2 tbsp
- Tamarind Paste: 2 tbsp, mixed with 1/2 cup water
- Brown Sugar: 2 tbsp
- Salt: 1 tsp, or to taste
- Water or Beef Stock: 2 Liters
- Cooking Oil: 4 tbsp
- Fresh Shrimp: 200g, peeled and deveined
- Hard-boiled Eggs: 4, halved
- Fried Tofu Puffs: 150g, sliced
- Bean Sprouts: 100g, blanched
- Green Chilies: 2, sliced
- Calamansi Limes: 3, halved
- Fried Shallots: 2 tbsp
- Chives: 2 tbsp, chopped
Nutrition (per serving)892kcal
- Protein38.5g
- Carbs98.2g
- Fat32.8g
Fiber 8.3 gSodium 1245 mg
02Steps
- Prepare the aromatic paste: Soak the Dried Red Chilies and Dried Shrimp. Blend the Shallots, Garlic, Ginger, Lemongrass, Galangal, soaked Dried Red Chilies, soaked Dried Shrimp, and Belacan with a little Cooking Oil until a smooth paste forms.
- Boil and mash potatoes: Boil the Sweet Potatoes and Potatoes until tender. Peel them and mash until smooth.
- Sauté the paste: Heat the remaining Cooking Oil in a large pot over medium heat. Sauté the blended paste until fragrant and the oil separates, about 10-15 minutes.
- Add dry spices and fermented soybean paste: Stir in the Turmeric Powder, Coriander Powder, Cumin Powder, Fennel Powder, and Taucu. Continue to sauté for another 2-3 minutes.
- Build the gravy base: Add the mashed Sweet Potatoes and Potatoes, Tomato Paste, Tamarind Paste (mixed with water), Brown Sugar, Salt, and Water or Beef Stock. Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
- Prepare toppings: Briefly blanch the Yellow Hokkien Noodles and Bean Sprouts. Boil the Fresh Shrimp until cooked. Slice the Fried Tofu Puffs, Green Chilies, and Calamansi Limes, and chop the Chives. Halve the Hard-boiled Eggs.
- Assemble the dish: Place the blanched Yellow Hokkien Noodles in individual serving bowls. Ladle a generous amount of hot gravy over the noodles.
- Garnish and serve: Arrange the Fresh Shrimp, Hard-boiled Eggs, Fried Tofu Puffs, Bean Sprouts, Green Chilies, Fried Shallots, and Chives on top of the gravy. Serve immediately with Calamansi Limes on the side for squeezing.
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