Mee Rebus
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
5 servings
-
Calories
310 kcal
-
Course
Main Course
-
Cuisine
Malaysian
Mee Rebus
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Mee Rebus is a Malaysian dish of yellow noodles coated in a rich, spicy, and flavorful potato-based gravy. I love topping it with crispy prawn fritters, fried beancurd, and hard-boiled eggs, just like the way it’s served by Mamak hawkers in Penang, Malaysia. Here's an authentic, homemade recipe for you to try!
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Ingredients
- 1 pack yellow noodles blanched
- beansprouts blanched
Spice paste for gravy:
- 8 dried red chili soaked to soften
- 1/2 tablespoon ground coriander
- 1/2 teaspoon fennel
- 1/2 teaspoon cumin ground
- 10 shallot chopped
- 1/2 teaspoon Turmeric ground
- 1 inch (2 cm) ginger
Gravy
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 cinnamon stick
- 350 gram sweet potato skinned, steamed and mashed
- 7 cups chicken stock
- 1 cup prawn stock
- 1 tablespoon tamarind concentrate
- 1/2 cup coconut milk
- salt to taste
Garnishings:
- egg shelled and halved, hard-boiled
- tofu sliced, fried
- prawn fritters
- shallot fried
- lime
- lettuce shredded
Instructions
- Blend spice paste ingredients using a food processor or a blender. Set aside.
- Heat a pan with oil over medium heat. Add the cinnamon stick and spice paste, cooking until aromatic.
- Loosen the mashed sweet potatoes with 2 cups of chicken stock, then add them to the pan. Pour in the remaining chicken stock and add the prawn stock. Stir and cook with the spice paste. Let it simmer for 15 minutes. Stir in the tamarind concentrate and coconut milk, and continue simmering until the gravy thickens. Season with salt to taste.
- To serve, place the noodles and beansprouts in a bowl, then garnish with hard-boiled eggs, prawn fritters, beancurd, fried shallots, shredded cabbage and lime. Serve immediately.
Notes
- Source: Famous Street Food of Penang: A Guide & Cook Book - Pung Kim Ying
- Famous Street Food of Penang: A Guide & Cook Book - Pung Kim Ying
- I always make the homemade spice paste because it’s worth the effort. It gives my mee rebus the authentic flavor I love, adding a rich depth that store-bought pastes just can’t match.
- For the perfect gravy texture, I always use orange-fleshed sweet potatoes. I don’t use other types of sweet potatoes like purple or white-fleshed ones because they don’t thicken the gravy as well and can affect the flavor and texture.
- If the gravy is too thick, I add a bit more stock or coconut milk. If it’s too thin, let it simmer a little longer to thicken up. It should coat the noodles perfectly without being too heavy.
- I make sure to let the gravy simmer for a good 15 minutes. This allows the flavors to blend together and gives the sauce a rich, aromatic finish.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
39g
(13%)
Protein
13g
(26%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Cholesterol
10mg
(3%)
Sodium
686mg
(29%)
Potassium
902mg
(19%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
10163IU
(203%)
Vitamin C
7mg
(8%)
Calcium
84mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 686mg | 29% |
| Potassium | 902mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 10163IU | 203% |
| Vitamin C | 7mg | 8% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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