Mee Rebus Recipe

Mee Rebus Recipe

Mee Rebus is popular in Malaysia, Singapore and Indonesia. Learn how to make/prepare Mee Rebus by following this easy recipe.
Mee Rebus Recipe
Difficulty Average
Rating 9.9 / 10 (9 votes)
Recipe Type Non Veg.

  • 1-1/2 lb Fresh yellow egg or chowmein noodles
  • 6 Cups beef stock
  • 3 tbsp Vegetable oil
  • 3 Candlenuts
  • 2 tbsp Chili paste
  • 1 tbsp Coriander powder
  • 1/2 Inch turmeric root
  • 1 Inch fresh galangal
  • 20 Shallots
  • 2-4 Small sweet potatoes, peeled, cooked and mashed
  • Salt to taste

    For Garnishing:
  • 10 Shallots, thinly sliced and fried golden brown
  • 4 Pre-fried tofu or soy bean cakes, cut into small cubes
  • 2-3 Dried squids, reconstituted in water or fresh squid cleaned, boiled and cut into rings or bite size
  • 4 Cups bean sprouts, briefly blanched
  • 4-6 Prawn fritters or crackers, fried and broken into small pieces
  • 3-4 Hard boiled eggs, cut in wedges
  • 2 Potatoes, peeled boiled, sliced
  • 3-4 Limau kasturi, cut into halves
  • 4 Fresh red Serrano chilies, thinly sliced
How to make Mee Rebus:
  • Grind candlenuts, chili paste, turmeric root, shallots, galangal and coriander powder into a fine paste.
  • Heat pot on medium flame, add vegetable oil.
  • Cook paste until quite toasted.
  • Add about 5-1/2 cups beef stock, bring it to a boil.
  • Slowly add the mashed potato to the stock, till a gravy-like consistency is reached.
  • Add salt , decrease the heat to low, simmer gently 8 to10 minutes, add more mashed sweet potato if gravy is too thin or more beef stock if the gravy is too thick, keep gravy hot on the low-medium heat, for serving.
  • Take an another pot, pour about 6 cups water, bring it to a boil, for blanching bean sprouts and warming up noodles.
  • Blanch a handful of bean sprouts in the warm water, dish into a soup-plate.
  • Now put a serving portion of noodles in the sieve, dunk in the warm water briefly to warm up and top it on the bean sprouts.
  • Ladle piping warm gravy over noodles.
  • Top with a little of each garnishing.

Reviews and Ratings:
Teresa Lauzar posted 19/01/2014
A hindu by religion. Can I use chicken stock instead of beef stock Thank you.
Karl Ambrose posted 27/02/2011
I followed the method and it turned out excellent.....just as I had remembered the taste many, many, many years brought back memroies of the seller making this dish.....fantastic