Mee Rebus

Mee Rebus Recipe: A Delicious Malaysian Dish with Beef, Prawns, and Sweet Potato Flour

Region / culture: Malaysia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Mee Rebus is a popular noodle dish in Malaysia and Indonesia that is known for its rich and flavorful sauce. This dish is a favorite among locals and tourists alike, thanks to its combination of savory, sweet, and spicy flavors.

History

Mee Rebus has its origins in Indonesia, where it is believed to have been influenced by Indian and Chinese culinary traditions. The dish was later brought to Malaysia, where it became a staple in Malay cuisine. Today, Mee Rebus is enjoyed throughout Southeast Asia and beyond.

Ingredients

thick yellow noodles (oiled noodles)
bean sprouts
beef, finely sliced
prawns, shelled and keep the shells
sweet potato flour (or other flour for thickening)
sweet potatoes (or potatoes)
coconut milk
eggs
tofu
shallots, finely sliced
sour lime (or lime juice)
dark soy sauce (optional)
green chili, sliced (optional)
shrimp fry (baby shrimp)

Rempah (Spice paste)

How to prepare

Fry the prawn shells in a little oil for several minutes, then add water to make stock.
Strain the stock.
Peel and boil the sweet potatoes, then mash them.
Boil the eggs, remove the shells, and cut them into quarters.
Prepare the rempah by blending the prawn until smooth.
Fry the finely sliced shallots.
Cut the tofu into small cubes and deep fry them in oil.
Dry fry the baby shrimps.
Fry the rempah in oil until fragrant, then add beef, prawn stock, coconut milk, and mashed sweet potatoes.
Thicken the mixture further with sweet potato flour (previously mixed with water).
The sauce should be thick and creamy.
Bring the mixture to a boil and season to taste with salt and sugar.
Bring a pot of water to a boil and blanch the bean sprouts.
Briefly boil the noodles.
To serve, place the noodles and bean sprouts in a bowl and pour the sauce over them.
Add the fried tofu, eggs, fried shallots, fried baby shrimp, and squeeze lime juice over them.
Green chilis and dark soy sauce are optional.

Variations

Vegetarian Mee Rebus: Substitute the beef and prawns with tofu or tempeh for a meat-free version of the dish.
Seafood Mee Rebus: Use a combination of prawns, squid, and fish fillets for a seafood twist on the classic recipe.
Spicy Mee Rebus: Add extra chili or chili paste to the rempah for a fiery kick to the dish.

Cooking Tips & Tricks

To enhance the flavor of the dish, fry the prawn shells before making the stock.

- Be sure to fry the rempah until fragrant to release the full aroma of the spices.

- Adjust the thickness of the sauce by adding more sweet potato flour mixed with water.

- Garnish the dish with fried tofu, eggs, fried shallots, and baby shrimp for added texture and flavor.

Serving Suggestions

Mee Rebus is traditionally served as a main dish, accompanied by a side of green chili and dark soy sauce for added flavor. It can be enjoyed on its own or with a side of steamed rice or fried crackers.

Cooking Techniques

Boil: Boil the sweet potatoes and eggs until cooked through.

- Fry: Fry the prawn shells, shallots, tofu, and baby shrimp for added flavor and texture.

- Blend: Blend the rempah ingredients until smooth for a fragrant and aromatic sauce.

Ingredient Substitutions

Sweet potatoes: Substitute with regular potatoes or pumpkin for a different flavor profile.

- Prawns: Use chicken or beef as a protein alternative.

- Tofu: Replace with tempeh or seitan for a plant-based option.

Make Ahead Tips

Mee Rebus can be prepared in advance and stored in the refrigerator for up to 2 days. Simply reheat the sauce before serving and cook the noodles and bean sprouts fresh for the best texture.

Presentation Ideas

Serve Mee Rebus in a bowl, garnished with fried tofu, eggs, shallots, and baby shrimp. Add a squeeze of lime juice and a side of green chili for an extra burst of flavor. Sprinkle with chopped coriander or parsley for a pop of color.

Pairing Recommendations

Mee Rebus pairs well with a refreshing drink like iced tea or coconut water. For a complete meal, serve with a side of acar (pickled vegetables) or keropok (crackers) for added crunch.

Storage and Reheating Instructions

Store any leftover Mee Rebus in an airtight container in the refrigerator for up to 2 days. Reheat in a saucepan over low heat until warmed through, stirring occasionally to prevent sticking.

Nutrition Information

Calories per serving

A serving of Mee Rebus typically contains around 400-500 calories, depending on the portion size and ingredients used. It is a satisfying and filling dish that can be enjoyed as a main meal.

Carbohydrates

Mee Rebus is a carbohydrate-rich dish due to the noodles, sweet potatoes, and flour used in the sauce. Carbohydrates provide energy for the body and are essential for overall health.

Fats

The coconut milk and frying oil used in Mee Rebus contribute to the fat content of the dish. While fats are important for energy and nutrient absorption, it is important to consume them in moderation.

Proteins

Mee Rebus is a good source of protein, thanks to the beef, prawns, tofu, and eggs used in the dish. Protein is essential for muscle growth and repair, as well as overall health.

Vitamins and minerals

The spices and vegetables used in Mee Rebus provide a variety of vitamins and minerals, including vitamin C, vitamin A, and potassium. These nutrients are important for immune function, vision, and heart health.

Alergens

Mee Rebus contains shellfish (prawns) and shrimp paste, which may be allergens for some individuals. It is important to be aware of any food allergies or sensitivities when preparing or consuming this dish.

Summary

Mee Rebus is a nutritious and flavorful dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying meal that can be enjoyed as part of a healthy diet.

Summary

Mee Rebus is a delicious and comforting noodle dish that is perfect for any occasion. With its rich and flavorful sauce, tender beef, and succulent prawns, this dish is sure to be a hit with family and friends. Enjoy the taste of Malaysia and Indonesia with this classic recipe!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my friend Fatimah in her cozy kitchen. She had just returned from a trip to Malaysia, and she was eager to share all the delicious recipes she had learned during her travels.

As we sat at the kitchen table, sipping on fragrant tea, Fatimah pulled out a worn, stained piece of paper from her recipe box. "This is my favorite recipe for Mee Rebus," she said with a smile. "I learned it from a street vendor in Kuala Lumpur, and it's been a hit with my family ever since."

I watched in awe as Fatimah expertly guided me through the steps of making Mee Rebus. The rich, spicy broth simmered on the stove, filling the kitchen with mouthwatering aromas. Fatimah explained the importance of using fresh ingredients and taking the time to layer flavors in order to achieve the perfect balance of sweet, sour, and savory.

As I took my first bite of the steaming bowl of Mee Rebus, I knew that this recipe would become a cherished part of my culinary repertoire. The tender noodles, the succulent shrimp, the tangy tamarind – each element coming together in perfect harmony. I thanked Fatimah for sharing her recipe with me, and I promised to pass it on to future generations.

Over the years, I have made Mee Rebus countless times, each batch a tribute to the memory of that fateful day in Fatimah's kitchen. I have shared the recipe with friends and family, who have all marveled at the complex flavors and comforting warmth of this traditional Malaysian dish.

But it wasn't just Fatimah who taught me how to make Mee Rebus. I have also picked up tips and tricks from other friends, neighbors, and even strangers along the way. Each person added their own unique twist to the recipe, whether it was a sprinkle of crispy fried shallots or a dash of fiery chili paste.

One day, I had the pleasure of meeting an elderly woman at the local market who shared with me her secret ingredient for Mee Rebus – a tiny pinch of ground nutmeg. She explained that it added a subtle depth of flavor that elevated the dish to new heights. I thanked her for her advice and hurried home to try it out for myself.

Sure enough, the nutmeg added a delightful nuance to the Mee Rebus, and I knew that I would always include it in my future batches. It's moments like these that remind me of the beauty of cooking – the endless possibilities, the constant learning, the joy of sharing a delicious meal with loved ones.

As I sit here now, stirring a pot of Mee Rebus on the stove, I can't help but feel grateful for the culinary journey that has brought me to this point. Each recipe I have collected, each technique I have mastered, has shaped me into the cook I am today. And while I may not have a fancy culinary degree or a Michelin star restaurant, I have something even more valuable – a lifetime of memories and experiences that have enriched my soul and nourished my spirit.

So as I ladle the fragrant broth over a steaming bowl of noodles, garnishing it with a sprinkle of fresh cilantro and a squeeze of lime, I know that I am carrying on a tradition that spans generations. And I can only hope that someday, someone will taste my Mee Rebus and feel the same warmth and joy that I do when I think back to that magical day in Fatimah's kitchen.