Mee rebus perfectly captures the bold and rich flavours of Singapore and Malaysia. Springy egg noodles in a sweet curry-based gravy, it is commonly topped with eggs, sliced chillies, fried shallots, and tofu. Savoury with a hint of sweetness, it’s a great meal that’ll leave you wanting more. Learn how to make this easy hawker-style mee rebus recipe at home.
Preparation time: Cooking time: Total time: Yield: 6 servings
Ingredients
Mee rebus:
1.1l of water
500g of beef, cut into bite-sized pieces
700g of sweet potatoes, cubed and steamed
4 shallots, chopped
4 cloves of garlic, chopped
30 dried chilli peppers, soaked
1 lemongrass stalk, bruised
125g of dried shrimps
1 galangal
1 candlenut
3 tbsp of oil
1 ½ tbsp of curry powder
1 ½ tbsp of taucu (fermented soybean paste)
1 tbsp of salt
½ tbsp of sugar
6 packets of egg noodles
Toppings:
6 eggs, boiled and halved
200g of firm tofu, fried
Fried shallots
2 stalks of spring onion, chopped
3 limes, quartered
Equipment
1 pot
1 masher
2 blenders
1 pan
Directions
In a pot, add water and beef and boil over high heat.
Once it is boiling, turn the heat down to the lowest setting, cover with the lid and let it simmer for 30 minutes.
With a masher, mash the steamed sweet potatoes.
Add the chopped shallots and garlic into a blender and blend until fine. Set aside.
In a separate blender, add the soaked dried chillies, lemongrass, dried shrimps, galangal, and candlenut. Blend until it forms a paste. Set aside.
Heat oil over medium heat in a pan.
Add in the blended shallots and garlic and sauté until aromatic.
Add in the blended chilli paste mixture, curry powder, and taucu. Sauté until fragrant, and the oil separates from the paste.
Remove from heat and set aside.
Back to the broth, increase the heat to the highest setting and add the cooked chilli paste. Mix until well combined.
Add in the mashed sweet potatoes.
Once the gravy is boiling, reduce the heat to a minimum and let it thicken.
Season with salt and sugar.
Blanch the egg noodles and transfer them to a serving bowl.
Ladle the gravy over the egg noodles and garnish the top with eggs, tofu, fried shallots, and chopped spring onions.
Squeeze the lime over the mee rebus and serve!
Overnight Gravy
When making this mee rebus recipe, it’s recommended to leave the gravy in the fridge overnight to intensify its flavour. Pop it in the refrigerator for at least six hours, and you’ll notice a world of difference!
Missing some ingredients?
Want to cook, but you’re out of groceries? Shop online with pandamart and browse through our extensive selection of ingredients and produce. Order your beef, sweet potatoes, and taucu, and we’ll have our riders deliver them to you in 20 minutes.
