Friday, December 24, 2010

Mee Rebus

Mee Rebus is crazily satisfying and awesomely delicious as one complete noodle dish. I know because I am crazy about mee rebus and I have tasted many varieties from where-ever including at mamak restaurants, hawkers stalls and road side vendors. Tasty as ever the different types except sometimes the gravy is too sweet which ruins the spiciness. So for this home made version, forget about sugar because the natural sweetness from the sweet potatoes not only flavours up but also thickens the gravy. Now. once the gravy is made, pour over the noodles assembled with fresh prawns, chillies, bean curd boiled egg, coriander leaves and fried shallots and serve with calamansi lime.

For gravy
To ground/blend:
10 dried red chillies
2 tbsp dried prawns
1 inch ginger
4 garlic
4 small shallots
1 lemongrass/serai

1 1/2 litre prawn stock (either store bought if available or simmer prawns shells with water to extract broth)
3 medium size sweet potatoes (boil and mash)
1/4 cup oil (for frying)
Salt to taste

For assembling/garnishing/topping:
Yellow mee/noodles - blanched to soften
10 fresh prawns (de-vein and clean)
Fried bean curd
Fried shallots
Boiled eggs
Sliced red chillies
Sliced green chillies
Shredded/sliced spring onions
Shredded/sliced coriander leaves
Calamansi lime

In heated oil, fry grounded ingredients till aromatic and oil splits. 
Pour in prawn stock and let it  simmer.
Add sweet potatoes and stir.
Season with salt.
Blanch prawns in gravy. (see image below)
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To serve:
Assemble noodles with garnishing/topping ingredients.
Pour gravy over.
Serve with calamansi lime.
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