Friday, December 24, 2010

Mee Rebus

How's the going everyone? Hope all is well and good with you. Are you in return asking me what I have been up to from the last time we caught up with each other? Honestly, nothing new, nor exciting. Its basically the same daily grind. Work, home affairs and cooking. Speaking about my cooking, oh-well, another noodle dish (Penang Curry Mee & Home Made Curry Mee)? Today, I am gonna fill you up with this Mee Rebus. Mee Rebus. Awwww! The best amongst the rest I reckon is from the road side stalls (Hokkien Mee, Lamb Pho & Malaysian Fried Mee), but the one fault is, sometimes, gravy can be extremely sweet right? My version, trust me, you definitely can trust. Sweet potatoes for the right consistency and natural sweetness. Thick spicy gravy sincerely is the core to a delicious Mee Rebus, generously ladled over yellow noodles assembled alongside fresh prawns, chillies, bean curd boiled egg, coriander leaves and fried shallots garnished atop and please squash in calamansi lime for tang zang prior to digging deep under. Okay bye!!

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

Other Ingredients
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 (simmer, remove skin and mash)
1/4 cup oil (for frying)
Salt to taste

For assembling/garnishing/topping (as needed)
Yellow mee/noodles - blanched to soften
Fresh prawns (de-vein and clean)
Store bought fried bean curd/tofu
Fried shallots
Boiled eggs
Sliced red chillies
Sliced green chillies
Shredded/sliced spring onion
Shredded/sliced coriander leaves
Calamansi lime

In heated oil, fry grounded ingredients till aromatic and oil splits. 
Pour in prawn stock and simmer.
Add sweet potatoes and stir.
Season with salt.
Branch prawn in this gravy.

To serve:
Assemble noodles with garnishing/topping ingredients.
Pour gravy over.
Serve with calamansi lime.


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