Indonesian Recipe for Mee Rebus

• 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