Mee Rebus

Name: Mee Rebus
Total time: 1 h 15 min
Yield: 4
Cuisine: Singaporean (Malay)
Ingredients: 500 g Fresh yellow egg noodles; 400 g Orange sweet potato; 4 tbsp Dried shrimp; 2 tbsp Taucheo (fermented soybean paste); 8 Dried chillies; 10 Shallots; 5 cloves Garlic; 4 Candlenuts; 3 cm Fresh ginger; 2 stalks Lemongrass; 2 tbsp Meat curry powder; 1 tbsp Ground coriander; 1.2 L Beef or chicken stock; 2 tbsp Palm sugar; 1.5 tsp Salt; 5 tbsp Neutral oil; 4 Eggs, hard-boiled; 200 g Tau kwa (firm pressed tofu); 200 g Bean sprouts; 2 Green chilli, sliced; 4 tbsp Fried shallots; 1 small handful Chinese celery leaves; 4 Calamansi or lime

Yellow egg noodles under a thick, savoury-sweet gravy the colour of wet earth, thickened with mashed sweet potato and finished with egg, firm tofu, green chilli, fried shallots and calamansi.

Sumber

Resipi oleh Singapore Malay kitchens · 🏺 Tradisional · Malay household and stall cooking in Singapore — Geylang Serai, Kampong Glam and the hawker centres

Singapore Malay dish · hawker and home cooking — An ownerless dish shared across the region, so no cook is credited. The canonical reference confirms mee rebus is a Maritime Southeast Asian noodle dish popular in Indonesia, Malaysia and Singapore, made with yellow egg noodles and a gravy that is 'either dried shrimp-based or tauchu-based'. HONEST GAP: that page does NOT document the mashed sweet potato thickening this recipe teaches, nor the standard Singapore garnish set. The sweet potato method is the ordinary Singapore Malay-stall way of building the gravy as this book writes it, and is presented as this book's own method rather than as a sourced claim. Quantities are likewise the book's own.

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Tonton cara membuatnya · 3 video

Spice N' Pans Dapoq Kebaya Share Food Singapore

⏱ 75 min🍽 4 hidangan🔥 520 kcal🇸🇬 Singapura🌶️

HalalBebas tenusu

Langkah

Boil the sweet potato until a knife slides through with no resistance, then mash it completely smooth with a little of the stock. Lumps here become lumps in the finished gravy.
Blend the soaked chillies, shallots, garlic, candlenuts, ginger, lemongrass and drained dried shrimp into a paste.
Fry the paste in the oil over medium-low heat for 15 minutes until it darkens and the oil separates. Add the curry powder, ground coriander and taucheo and fry 2 minutes more — the kitchen will smell of it immediately.
💡 Add a tablespoon of water if the spice powders threaten to catch. Burnt curry powder is bitter and cannot be fixed.
Pour in the stock, whisk in the mashed sweet potato, and add the palm sugar and salt. Simmer gently for 20 minutes, stirring often, until the gravy coats the back of a spoon.
💡 Sweet potato gravy sticks and scorches given half a chance. Use a heavy pot and keep the spoon moving along the bottom.
Blanch the noodles for 30 seconds, then the bean sprouts for 20, and divide both between four bowls. Ladle the hot gravy generously over the top.
Finish each bowl with a halved egg, fried tofu cubes, green chilli, fried shallots and celery leaves, with a calamansi on the side to squeeze over.
💡 The gravy is deliberately sweet and heavy, so the sharp toppings are not optional decoration — the chilli, shallot and citrus are what keep it from cloying.

💡 Petua

Halal as written. If you use beef stock, use halal beef; vegetable stock is a straightforward swap.
The gravy is the dish. It should be thick enough to hold the toppings in place but still slide off a spoon — if it sets like porridge, loosen it with hot stock.
Mee rebus is eaten across Singapore, Malaysia and Indonesia and belongs to no one country. In Singapore it is a Malay-stall staple and is usually traced to Javanese cooking.