- 625g fresh Hokkien noodles or thick egg noodles
- 340g mung bean sprouts
Ingredients for Gravy Sauce
- 2 litre beef stock
- 10 dried chillies (soaked & drained)
- 3 candlenuts or macadamia/cashew nuts
- 5cm piece fresh turmeric
- 2.5cm piece galangal
- 20 small onions
- 1 tbsp corainder powder (roasted)
- 2 small sweet potatoes (boiled, peeled & mashed)
- salt to taste
- 3 tbsp vegetable oil
Ingredients for Garnishing Mee Rebus
- 3 to 4 hard boiled eggs (cut into wedges)
- 2 potatoes (boiled, peeled & cut into cubes)
- 2 squids (cleaned, boiled & sliced)
- 4 deep fried tofu (cut into cubes)
- 4 slices prawn fritters (broken into pieces) or 250g cooked prawns
- 4 fresh red chillies (sliced thin)
- 3 to 4 limes (halved)
TIP: This popular Indonesian dish is eaten at all times of the day and you can certainly serve it for breakfast. When making this dish, I usually make a big batch of the gravy then deep freeze it in the freezer for up to 6 months.
- Set aside all ingredients for the garnish, place them on an attractive platter for guests to serve themselves
- Using a food processor, process the following ingredients: dried chillies, candlenuts, galangal, small onions and turmeric till well blended
- Heat oil in a big pot
- Add in the processed ingredients and coriander powder, stir-fry till fragrant
- Slowly add in the beef stock and bring to a boil
- Add in the mashed sweet pototoes to thicken the gravy, then salt to taste
- Keep gravy simmering over low heat
- In another pot, boil the water then add noodles for a few seconds
- Remove and drain noodles
- You may wish to scald the mung bean sprouts in the same hot water if you wish or serve as is
- To serve the mee rebus, place noodles into individual dishes
- Allow each guests to take the garnished ingredients themselves
- Pour hot gravy over noodles and eat immediately