Mee Rebus - a hearty brunch staple!
now you can cook like a coffeeshop stall makcik too...🙃
i was today years old when i found out that mee rebus gravy was made out of 80% sweet potatoes?!?! as mentioned by The Pantry Boy, we’ll seldom find an authentic, traditional bowl of mee rebus nowadays as they have been replaced by sweeteners or thickeners.. but all thanks to him, we can now make a legit one at the comfort of our homes ❤️
we have a telegram channel now! follow us for more exclusive recipes here.
Tiktok failed to load.Enable 3rd party cookies or use another browser
Mee Rebus
(serves 4)
rempah:
5 red chillies
2 medium red onion, diced
8 cloves garlic
1 tbsp turmeric powder
1 piece lemongrass
1 inch galangal
3 tbsp dried shrimp
gravy:
500 g sweet potato, diced
4 tbsp veg oil
2 tbsp curry powder
2 tbsp taucheo
2 tbsp sugar
salt to taste
3 cups beef stock (or 3 cups water + 1 beef stock cube)
garnishes:
250g yellow noodles
100g beansprouts (taugeh)
2 hard boiled egg, quartered
120g taukwa, cubed & fried
1/2 cup fried shallots
3 sprigs Chinese celery
2 sliced green chillies
calamansi, as needed
directions
in a blender, add in the spice mix and blend till smooth
next, heat up a pan and fry the blended spice mix till the oil splits and it has no raw taste, remove and set aside
in a pot of boiling water, blanch the sweet potato until soft. strain it and smash it till smooth, set aside
in a medium size pot, add in mashed sweet potato, cooked spice mix and beef stock and simmer it for 10 minutes, stirring occasionally. season with salt and sugar to taste
in a separate pot with boiling water, blanch noodles and taugey. strain and plate it immediately covering with sauce and toppings. serve and enjoy!