Mee Rebus

Based on 1 rating

20

min

Preparation

45

min

Cook

Med

Difficulty

5

Steps

23

Ingredients

Mee rebus is a popular dish in Singapore, Malaysia and Indonesia. Yellow noodles slathered in a rich and fragrant gravy - absolutely delicious

Let's start cooking!

Boiled sweet potato chunks

Step 1 - Boil sweet potatoes

  • In a pot, fill the pot ¾ with water and bring to boil. Once boiling, cook sweet potatoes for 20 minutes until softened.
Pan-fried blended rempah paste

Step 2 - Make and fry rempah (spice paste)

  • In a blender, blend large red chili, shallots, garlic, candlenuts, 1 Tbsp turmeric powder, 1 Tbsp meat curry powder, dried shrimps, 100 ml chicken stock and ikan bilis until smooth.
  • In a pan on medium heat, fry rempah with lemongrass and galangal for 5 to 7 minutes until fragrant.
Mashed sweet potatoes in rempah gravy in pan

Step 3 - Make mee rebus gravy

  • Strain sweet potatoes and place into a bowl. Using a fork, mash sweet potatoes until slightly chunky.
  • Add mashed potatoes, 2 Tbsp tau cheo and 400 ml chicken stock to the rempah. Mix well and let it cook for 5 minutes.
Mixed rempah gravy with ground peanuts

Step 4 - Toss in ground peanuts and season

  • Remove lemongrass and galangal from sauce and toss in ground peanuts.
  • Season sauce with 2 Tbsp brown sugar. Season to taste with additional brown sugar if needed. Let it simmer for another 5 to 10 minutes until you reach your desired consistency and remove from heat.
Blanched yellow noodles in hot water

Step 5 - Blanch yellow noodles

  • In a pot, boil enough water for blanching. Once boiling, blanch yellow noodles for 15 seconds and remove from water.
    Drizzle kecap manis or sweet soy sauce over the noodles for a sweet touch.
    Mee rebus directly translates to ‘boiled noodles’.

Garnish and serve!

Mee Rebus with hard boiled egg, tau kwa, beansprout and green chili

Place yellow noodles in serving bowl and ladle over mee rebus gravy. Top with bean sprouts, sliced green chili, sliced hard boiled eggs, chopped spring onions, calamansi lime and tau kwa cubes.

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