Mee Rebus (Non-Spicy)

Mee Rebus is a noodle dish that will excite the palate. It is sweet, tangy and savoury all at once. The perfectly blanched noodles are thickly coated with rich and flavourful gravy that had been simmered in beef stock and some spices. The secret of the concentration and sweetness of the gravy lies in the sweet potato.

Mee Rebus Recipe

Beef can be substituted with muttons.

Add or omit ingredients to suit your preferences.

INGREDIENTS:

• 2 stalks lemongrass bruised
• 1/2 cup coarsely roasted grounded peanuts
• 2 litres water
• 100 gm coconut palm sugar (gula Melaka)
• 2 tbsp sugar
• salt 
• yellow egg noodles (Hokkien noodle)
• 1 cup cooking oil

(A) BEEF STOCK:

• 700 ml water
• 500 gm beef sliced thinly
• 3 slices of ginger
• 1 stalk lemongrass bruised

(B) STEAM/BLEND:

• 500 gm sweet potatoes, peeled
• 1/2 cup water

(C) BLEND :

• 1 red onion
• 7 shallots
• 7 cloves garlic
• 20 gm ginger
• 25 gm galangal
• 2 stalks lemongrass
• 5 candlenuts
• 4 tablespoons dried shrimps soak for 10 minutes
• 4 tablespoons dried anchovies soak for 10 minutes
• 4 tablespoons fermented soya bean paste
• 3 tablespoons meat curry powder
• 1 cup of water

(D) CORNSTARCH SLURRY :

• 1 tablespoon cornflour
• 1/2 cup water

 (E) GARNISHES:

• beansprouts
• Calamansi lime
• red/green chillies sliced thinly
• fried shallots
• hard-boiled eggs
• fried firm beancurd cut into small cubes

DIRECTIONS:

1. Add all ingredients (A) into a pot and boil for 45 minutes or until beef slices are tender. Remove scums if any.

2. Once cooked, scoop out the beef slices and set aside. Strain the beef stock for later use.

3. Prepare steamer and steam sweet potatoes for 20 minutes or until tender. Then, blend the steamed sweet potatoes with 1/2 cup of water into a smooth puree. Set aside in a bowl.

4. Heat the oil in a pot. Once the oil is hot, add blended ingredients (C) together with bruised lemongrass in the pot. Stir-fry on medium heat until the oil starts to separate.

5. Next, add in the pureed sweet potatoes and mix until well combined.

6. Add grounded peanuts, water, beef stock and beef slices. Season with salt, gula Melaka and sugar - adjust to taste. Bring the mixture to a boil.

7. Mix ingredients (D) in a small bowl and pour mixture gradually into the cooking, stir until gravy thickens. Off heat.

8. Blanch some noodles and beansprouts. Strain and transfer into a serving bowl. Then, scoop a generous amount of gravy onto the noodles.

9. Serve Mee Rebus with a hard-boiled egg, fried beancurd cubes, fried shallots, sliced chillies and a Calamansi lime.

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