Recipes - Malaysian & Singaporean

Mee Rebus
Mee Rebus recipe


Mee reebus or Mi rebus is a noodle dish that's also one of the most popular in Malaysia and Singapore. This flavourful soup has a thick, spicy gravy and is a street delicacy!
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

yellow noodles (blanched)
vermicelli noodles (soaked and blanched)

Gravy

1 packet instant chicken curry paste (add more to preference and taste)
4 large potatoes (peeled and quartered)
3 large sweet potatoes (peeled, halved and roughly cut to 5cm length)
6-7 cups chicken broth
2 tbs concentrated tamarind paste (seeds removed)
1 tbs sugar
2 tsp of chicken powder
salt

Garnishings

hard-boiled eggs (halved)
fresh green chillies (sliced)
fresh red chillies (sliced)
fried shallots
bean sprouts, lightly blanched
fried tau kua (fried firm tofu; halved and sliced 1cm width)
sambal
lime (wedged)




Steps:
  1. Boil both sweet potatoes and potatoes until tender in a large pot of salted water.
  2. Scoop all potatoes, retain stock. Blitz potatoes in blender together with some potato stock till smooth.
  3. Transfer potato puree to a large pot, add a packet of chicken curry paste. Mix well.
  4. Slowly add in chicken stock or water until a desired consistency and then add in tamarind paste.
  5. Simmer for about 10 mins. Add more curry paste depending on your taste.
  6. Season with chicken powder, salt and sugar to preference.
  7. Place some yellow noodle and vermicelli in a shallow plate. Garnish with bean sprouts, fried tau kua,and halved egg. Scoop grave over and sprinkle some fresh green and red chilli, and fried shallots. Squeeze lime or calamansi over it. Enjoy with sambal.
  8. Your Mee Rebus is ready!

asianinspirations.com.au
www.facebook.com/AsianInspirations
Mee Rebus

Mee Rebus

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Mee reebus or Mi rebus is a noodle dish that's also one of the most popular in Malaysia and Singapore. This flavourful soup has a thick, spicy gravy and is a street delicacy!

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

yellow noodles (blanched)
vermicelli noodles (soaked and blanched)

Gravy

1 packet instant chicken curry paste (add more to preference and taste)
4 large potatoes (peeled and quartered)
3 large sweet potatoes (peeled, halved and roughly cut to 5cm length)
6-7 cups chicken broth
2 tbs concentrated tamarind paste (seeds removed)
1 tbs sugar
2 tsp of chicken powder
salt

Garnishings

hard-boiled eggs (halved)
fresh green chillies (sliced)
fresh red chillies (sliced)
fried shallots
bean sprouts, lightly blanched
fried tau kua (fried firm tofu; halved and sliced 1cm width)
sambal
lime (wedged)

Instructions
  1. Boil both sweet potatoes and potatoes until tender in a large pot of salted water.
  2. Scoop all potatoes, retain stock. Blitz potatoes in blender together with some potato stock till smooth.
  3. Transfer potato puree to a large pot, add a packet of chicken curry paste. Mix well.
  4. Slowly add in chicken stock or water until a desired consistency and then add in tamarind paste.
  5. Simmer for about 10 mins. Add more curry paste depending on your taste.
  6. Season with chicken powder, salt and sugar to preference.
  7. Place some yellow noodle and vermicelli in a shallow plate. Garnish with bean sprouts, fried tau kua,and halved egg. Scoop grave over and sprinkle some fresh green and red chilli, and fried shallots. Squeeze lime or calamansi over it. Enjoy with sambal.
  8. Your Mee Rebus is ready!

You May Also Like

Shio Ramen

Shio Ramen

Asian Soup Accompaniments

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic