Mee Rebus

Introduction

Get ready to discover one of Southeast Asia’s most beloved comfort foods: Mee Rebus! This incredible dish features springy yellow egg noodles bathed in a rich, savory, and slightly sweet gravy. It’s a symphony of flavors and textures, with a unique blend of spices, peanuts, and a hint of tanginess that will truly awaken your taste buds.

Many people think making Mee Rebus at home is complicated, but I’m here to tell you it’s much easier than you imagine! The gravy, which is the heart of the dish, can be prepared in advance. Once the gravy is ready, assembling this delicious meal is super quick, making it perfect for a weeknight dinner or a special weekend treat.

So, roll up your sleeves and let’s bring the vibrant flavors of Mee Rebus into your kitchen. You’re about to create an authentic, heartwarming dish that your family and friends will absolutely adore. Get ready to impress yourself!

Cooking Time & Prep Time

• Prep Time: 40 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 35 minutes

Small tip: To save time on busy days, you can prepare the gravy base ingredients (like roasting peanuts and soaking dried shrimp) the day before.

Ingredients

This recipe makes approximately 4 generous servings.

For the Gravy:

• 300g sweet potatoes, peeled and cut into chunks
• 100g raw peanuts, roasted and finely ground
• 2 tbsp dried shrimp, soaked in warm water for 15 minutes, then drained and finely chopped
• 3 tbsp cooking oil
• 2 stalks lemongrass, bruised
• 1.5 liters water or chicken/vegetable broth
• 1 tbsp tamarind paste, mixed with 3 tbsp warm water (to extract juice)
• 2 tbsp gula Melaka (palm sugar), grated or finely chopped, or brown sugar
• 1 tbsp soy sauce
• 1 tsp salt, or to taste
• 1/2 tsp white pepper

For the Spice Paste (Blended):

• 8-10 shallots, peeled
• 4 cloves garlic, peeled
• 2 inches ginger, peeled and sliced
• 3-4 fresh red chilies (adjust to your spice preference)
• 1 tsp turmeric powder
• 1 tbsp curry powder (meat curry powder works well)

For the Noodles & Garnishes:

• 500g fresh yellow egg noodles
• 200g bean sprouts
• 4 hard-boiled eggs, halved or quartered
• 150g fried tofu puffs (tau pok), halved or quartered
• 2-3 fresh green chilies, sliced
• 2 calamansi limes or 1 regular lime, cut into wedges
• 2 tbsp fried shallots (store-bought or homemade)
• 2 spring onions, chopped

Step-by-Step Instructions

Step 1: Prepare the Gravy Base

1. Roast and Grind Peanuts: Spread the raw peanuts on a baking tray. Roast them in a preheated oven at 180°C (350°F) for 8-10 minutes, or until lightly golden and fragrant. Let them cool, then rub them between your hands to remove the skins if desired (optional). Grind the roasted peanuts finely in a food processor or with a mortar and pestle.
   Small tip: Grinding peanuts too fine can turn them into butter. Aim for a slightly coarse texture for more character in the gravy.
2. Soak Dried Shrimp: Place the dried shrimp in a small bowl. Cover them with warm water and let them soak for about 15 minutes. This softens them and removes excess salt. Drain them well and finely chop them.
   Small tip: If you don’t have a food processor, you can finely mince the dried shrimp with a knife.

Step 2: Cook Sweet Potatoes

3. Boil Sweet Potatoes: Place the peeled sweet potato chunks in a pot. Cover them with water and bring to a boil. Cook for 15-20 minutes, or until they are very tender when pierced with a fork. Drain the water and mash the sweet potatoes until smooth. Set aside.
   Small tip: Steaming the sweet potatoes instead of boiling will help them retain more flavor and nutrients.

Step 3: Prepare the Spice Paste

4. Blend Spice Paste: Combine the shallots, garlic, ginger, fresh red chilies, turmeric powder, and curry powder in a food processor or blender. Add a splash of water (about 2-3 tablespoons) if needed to help it blend. Process until you have a smooth, aromatic paste.
   Small tip: For a stronger chili kick, add a small bird’s eye chili (cili padi) to the paste.

Step 4: Cook the Gravy

5. Sauté Spice Paste: Heat 3 tablespoons of cooking oil in a large pot or Dutch oven over medium heat. Add the blended spice paste and bruised lemongrass. Sauté for 8-10 minutes, stirring frequently, until the paste is very fragrant and the oil separates from the paste (this is called ‘pecah minyak’).
   Small tip: Don’t rush this step; properly sautéing the spice paste is crucial for a flavorful gravy.
6. Add Gravy Ingredients: Stir in the chopped dried shrimp and continue to sauté for another 2 minutes. Then, add the mashed sweet potatoes, ground roasted peanuts, and 1.5 liters of water or broth. Bring the mixture to a boil, then reduce the heat to low.
7. Simmer the Gravy: Add the tamarind juice (from the paste), gula Melaka, soy sauce, salt, and white pepper. Stir well to combine all ingredients. Let the gravy simmer gently for at least 30 minutes, stirring occasionally, to allow the flavors to meld and the gravy to thicken. It should have a consistency similar to a thick soup or light curry. Adjust seasoning to taste.
   Small tip: The gravy will thicken more as it cools. If it becomes too thick, you can add a little more hot water or broth when reheating.

Step 5: Prepare Noodles & Garnishes

8. Blanch Noodles: Bring a large pot of water to a boil. Add the yellow egg noodles and blanch for 1-2 minutes, or until just tender. Drain well and rinse briefly under cold water to prevent sticking.
   Small tip: Do not overcook the noodles, as they will continue to soften slightly when the hot gravy is added.
9. Blanch Bean Sprouts: Briefly blanch the bean sprouts in the same boiling water for about 30 seconds. Drain immediately.
10. Prepare Garnishes: Arrange the hard-boiled eggs, fried tofu puffs, sliced green chilies, lime wedges, fried shallots, and chopped spring onions on a platter. This makes assembly quick and easy.

Step 6: Assemble Mee Rebus

11. Serve: Divide the blanched noodles among serving bowls. Ladle a generous amount of the hot, thick Mee Rebus gravy over the noodles.
12. Garnish: Arrange the prepared garnishes on top of each bowl: hard-boiled egg halves, fried tofu puffs, bean sprouts, sliced green chilies, a sprinkle of fried shallots, and chopped spring onions. Serve immediately with a lime wedge on the side for a squeeze of fresh tanginess. Enjoy your homemade Mee Rebus!

Tips & Variations

• Gluten-Free Option: Ensure you use a gluten-free soy sauce. Most other ingredients are naturally gluten-free. Always check labels.
• Vegan/Vegetarian Option: Omit the dried shrimp and hard-boiled eggs. Use vegetable broth instead of chicken broth. You can add more fried tofu, tempeh, or even some steamed vegetables like bok choy or spinach for extra texture and nutrition.
• More Vegetables or Protein: Feel free to add blanched kangkung (water spinach), sliced cabbage, or even some cooked chicken slices or prawns to your Mee Rebus for a heartier meal.
• Spicy Version: For those who love a serious kick, increase the number of fresh red chilies in the spice paste. You can also add a teaspoon of chili flakes or serve with a side of sambal oelek or chili padi for an extra fiery punch.
• Creamier Gravy: For a slightly richer and creamier gravy, you can stir in 1/4 cup of coconut milk during the last 10 minutes of simmering. This adds a lovely depth of flavor.

Nutritional Information

Approximate values per serving (based on 4 servings):

• Calories: 620 kcal
• Protein: 25g
• Carbohydrates: 85g
• Fat: 22g

Please note that these values are approximate and may vary depending on the specific ingredients and exact quantities used.

Health Benefits

Mee Rebus is not just delicious; it also offers several health benefits thanks to its wholesome ingredients. Let’s look at some key components.

Sweet potatoes are a fantastic source of dietary fiber, which aids digestion and helps maintain gut health. They are also packed with Vitamin A, essential for good vision and immune function, and Vitamin C, a powerful antioxidant.

Peanuts provide healthy monounsaturated and polyunsaturated fats, which are good for heart health. They are also a great source of plant-based protein, helping you feel full and satisfied, and contain essential minerals like magnesium and potassium, along with B vitamins.

The array of spices used, such as turmeric, ginger, and garlic, are well-known for their anti-inflammatory and antioxidant properties. Turmeric, in particular, contains curcumin, which has been studied for its potential health-promoting effects, while ginger and garlic can boost immunity.

Bean sprouts add a fresh crunch and contribute to the dish’s nutritional value. They are low in calories but rich in Vitamin C, Vitamin K, and folate, supporting overall health and well-being. This dish offers a balanced combination of carbohydrates, protein, and healthy fats.

Serving Suggestions

• Extra Zest: Always serve Mee Rebus with extra lime wedges on the side. A fresh squeeze of lime juice just before eating brightens up all the flavors.
• Spice It Up: For chili lovers, a small dollop of sambal (chili paste) on the side is a must. It allows everyone to customize their spice level.
• Crispy Crunch: Some people enjoy a sprinkle of crispy fried anchovies (ikan bilis) on top for an added savory crunch.
• Main Dish Delight: Mee Rebus is a hearty and satisfying meal all on its own. It’s perfect as a main dish for lunch or dinner, offering a complete and flavorful experience.

Storage Tips

The Mee Rebus gravy can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. The blanched noodles should be stored separately and will keep for about 2 days. The gravy also freezes exceptionally well; portion it out and freeze for up to 1-2 months. Thaw frozen gravy in the refrigerator overnight. To reheat, gently warm the gravy on the stovetop over medium-low heat, stirring occasionally, until it’s simmering hot. For the noodles, a quick re-blanch in hot water works best, or simply warm them up with a little hot water before serving. Assemble with fresh garnishes just before eating for the best experience.