RCI-ND.004.0021.001

Mee Rebus

Mee Rebus A true marriage between Chinese and Malay kitchen.

vegetarian
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Prepare the prawn stock by boiling reserved prawn shells in water for 10 minutes, then strain and set aside. This forms the aromatic base for the gravy.
2
Dice the sweet potatoes into small cubes and boil them in the prawn stock until tender, about 8-10 minutes. Remove and set aside, keeping the stock for later use.
3
Cut the tofu into small cubes and fry them in oil until golden on all sides. Transfer to a paper towel to drain excess oil.
4
Heat oil in a large wok or pan over medium-high heat. Add finely sliced shallots and fry until fragrant and lightly caramelized, about 3-4 minutes.
5
Add the finely sliced beef to the wok and stir-fry until just cooked through, about 2-3 minutes. Push to the side of the wok.
6
Add the shelled prawns to the wok and cook until they turn pink, about 2 minutes. Combine with the beef.
7
Pour the reserved prawn stock into the wok. Bring to a gentle simmer and add the cooked sweet potatoes, fried tofu cubes, and shrimp fry.
8
Mix sweet potato flour (or chosen thickening flour) with a little water to form a paste, then slowly stir it into the simmering broth to thicken the gravy. Cook for another 2-3 minutes until the desired consistency is reached.
9
Stir in the coconut milk, dark soy sauce (if using), and squeeze of fresh lime juice. Adjust seasoning and simmer gently for 5 minutes.
10
Cook or blanch the thick yellow noodles according to package directions if not pre-cooked, then divide among four serving bowls.
11
Ladle the hot gravy with beef, prawns, tofu, and sweet potatoes over the noodles. Top with fresh bean sprouts and sliced green chili, and garnish with additional shallots if desired.
12
Serve immediately while the gravy is hot, with extra lime wedges and soy sauce on the side for individual seasoning adjustments.

What Makes This Variant Distinct

  • Original variant

Cuisines