Chef Wan prepares the ‘Wan’ family recipe for Mee Rebus. Chef Wan has been cooking this delicious recipe since he was a young boy helping out at the family food stall and he shares the secrets to this, Wan’s favourite dish.
Note: Quantities shown on Best Wan may vary slightly from those listed below.
Heat Vegetable Oil in a pot and stir fry the Paste, till light brown.
Add in Meat Curry Powder Paste, mix well, and then add in the Beef. Render all ingredients in pot well. Add in fermented Soy Bean Paste (Taucu or Tao-cheo), and sauté the Beef until the oil begins to surface.
Add in water, Cubed Tomatoes, Galangal, Mashed Potatoes, and Mashed Sweet Potatoes. Stir until the Mashed Potatoes and Mashed Sweet Potatoes dissolve into soup.
Add in Celery, Toasted Pounded Peanuts, and Tomato. Stir evenly and let simmer for approximately 20 minutes until the gravy thickens and meat becomes tender.
Note: If gravy is not thickening, add in some cornstarch to thicken it. Mix a tablespoon or two of cornstarch and mix them thoroughly with some water, and pour into the gravy. Serve gravy with the Garnishing Ingredients.
125 ml / 4 fl oz Vegetable Oil
15 Shallots (Red Onions), finely pounded
2 cm / 1 inch fresh Ginger, 6 Garlic cloves, finely pounded
5 small packets Meat Curry Powder
1 kg / 2 pounds 3 oz Beef, cubed, include bones and fatty meat
4 Tbsp / 2 fl oz fermented Soy Bean Paste (Taucu or Tao-cheo) 4 ripe Tomatoes, roughly chopped
4 ripe Tomatoes, cubed
4 cm / 2 inches Galangal (Lengkuas or Blue Ginger), lightly bruised
2 kg / 4 pounds 6 oz Sweet Potatoes, boiled until soft and mashed until smooth
2 kg / 4 pounds 6 oz Potatoes, boiled until soft and mashed until smooth
2 cups / 9 oz roasted Pounded Peanut
Water (as much as is required to make the gravy)