It occurred to me it’s been some time since I last had Mee Rebus. There was sweet potato sitting in the container the whole two weeks I was away, so why not kill two birds with one stone.
Recipe adapted from Spice N’ Pans
Three parts to this, one is the Rempah, which you have to fry till it is fragrant before adding the other ingredients to to make the gravy/sauce or kuah, one is the assembly part to form your actual Mee Rebus.
1 piece of red onion/shallots in my case, I didn’t have access to that so I used yellow onions instead
30g of dried shrimps
30g of dried anchovies
30g of fermented soybeans (salted soybeans or tau cheo)
2 tablespoons of meat curry powder
3 stalks of lemongrass (use only white part)
1/4 cup of water
Other ingredients to be used in gravy:
350g of sweet potatoes
8g of gula melaka (can be replaced with brown sugar or regular sugar)- to taste
1L of chicken stock
Pinch of teaspoon of salt
Rest of the ingredients:
1 piece of firm tofu (tau kwa)
Some mini shrimps (beo hye) – optional
Handful of beansprouts
600g of yellow noodles
Fresh green chilli, sliced
3 hard boiled eggs
- Blend all the ingredients needed for the rempah together.
- Add some oil to the pot and fry the rempah till fragrant.
- Once done, add the other ingredients used in the gravy and stir well. Leave it on the stove to heat or put it into the rice cooker under keep warm mode.
- Cut the tau kwa into smaller pieces and fry them till they are golden.
- Blanch the yellow noodles and beansprouts.
- Once you are ready, assemble you bowl.