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 and home affairs, that's about it. That's life when we have to work for money, simultaneously ensure we keep our love ones tummy happy by cooking as well. Sure, of course. Speaking about my cooking, oh-well, another noodle dish which usually comes into our food picture during weekends. Remember, I have already told you (Curry Chicken Noodles)?  Looks like its been raining noodles (Penang Assam Laksa, Hokkien Mee, Penang Mee Yoke, Malaysian Fried Mee & Home Made Curry Mee) on Nava K, don't you agree? Today, I am gonna fill you up with this Mee Rebus. Boiled noodles, the direct translation I think will put shame to this, our another bowl Malaysian food. So, forget about direct translation, let's just hail it as it is. Mee Rebus. Done. Mee Rebus by far is crazily satisfying and awesomely delicious. I bet if you are a Malaysian, you must at least once tuck into Mee Rebus? I am assuming. The best amongst the rest I reckon is from the road side stalls, but the one fault of them is none, except gravy might be extremely sweet. Mine version, trust me, is not. Sweet potatoes for the right consistency and for 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:
Yellow mee/noodles - blanched to soften
10 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 let it  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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