Saturday, November 04, 2006

Mee Rebus ~ spicy sweet potato gravy noodle

Mee Rebus is a noodle dish with a spicy kumara gravy garnished with a topping of eggs, tau pok, fried onions, fried shrimp and a slice of lime.

Once you have cooked the gravy assembling the meal is easy.

Mee Rebus
Paste (grind together)
1" galangal
1" ginger
8 medium red onions
4 cloves garlic
2 tsp belacan
3 Tbsp soy bean paste
2 Tbsp coriander powder
1 Tbsp Baba chilli powder
1 tsp cumin powder
1 tsp tumeric powder

400g mashed sweet potato (peel, boil and mash)
1½ litre prawn stock
2 stalks lemon grass
30g flat dried baby shrimp (fried)
4 Tbsp sugar
1½ - 2 Tbsp salt

Fresh yellow noodles, lightly blanch
Bean sprout, lightly blanch

Hard boil eggs
Fried tofu
Fried onions
Boiled potato, slice thin
Small limes
Fried flat dried baby shrimp

1. Heat up 5Tbsp cooking oil in a wok and fry paste till fragrant (about 5 to 10 minutes). Set aside.

2. In a large pot, bring the prawn stock to the boil.

3. Add mashed sweet potato, paste and lemon grass. Cook for 10 minutes on medium heat.

4. Add flat dried shrimp, sugar and salt. Turn heat to low.

Spicy Sweet Potato Gravy
5. To serve, place noodles and bean sprouts in a bowl and pour in hot gravy. Garnish with fried tofu, eggs, fried shallots, fried baby shrimp, potato and lime.

Spicy Sweet Potato Gravy Noodle

Note : I substituted prawn stock with chicken stock.

Tip : I usually freeze the leftover gravy in ice cubes for a quick and easy at a later date.

Mee Rebus
Recipe : gina @kitchencaper (adapted)


Anonymous said...

OMG... I think I just died and went to food heaven! I will certainly try this as soon as I can find the ingredients in North America. BTW, I tried searching for these candlenuts before, do you have a link to what it looks like?

Anonymous said...

Oh and one more thing... I keep hearing Msian cooks using soya bean paste.... Can you explain what does that look as well. Thanks! Much appreciated and kudos to a fabulous food blog :D

Sinner said...

PJ, I have edited the recipe and posted a link to show the pic of soy bean paste and candlenuts.

Thank you for visiting our blog.

Anonymous said...

Hello, I'm a Malaysian in Canada and I'm thrilled to find so many familiar dishes on your website :)

I made your mee rebus recipe last night. I'm not sure if I got the right results - my gravy wasn't thick and smooth(like those sold by the Malaysian hawkers. Maybe I should have put my immersion blender into the gravy to make it smoother. The spice paste wasn't a pulpy texture. I had included the lemongrass into the spices to grind.


Sinner said...

If your gravy is not thick enough, you can boil it a little longer.

Lemongrass and galangal are quite difficult to grind to a smooth pulp.

Blending the cooked gravy again will definitely make it a whole lot smoother. I prefer to use the stand alone blender. I find them more efficient for cases like these.

Anonymous said...

For my pot of leftover gravy, I let it boil a while before putting in my immersion blender to blend. The gravy turned out much better after that! I still have one more big bowl of gravy in the freezer. :)

Gonna try the Assam Babi next. Thanks!

Sinner said...

Glad to hear the leftover turned out better.

I had some sweet potato that had to be used up, so made the gravy during the weekend to freeze as well.

Can't wait for the weather to cool down so we can enjoy our Mee Rebus again. I freezed them in ice cube forms so it is easier to take out in smaller quantities.

Thank you for the feedback.

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