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Mee Rebus

This Mee Rebus is a comforting bowl of noodles in a rich, spicy broth! Perfect for impressing friends or a cozy night in.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

For the Noodles:

  • 1 pack yellow noodles blanched
  • 1 cup beansprouts blanched

For the Broth:

  • 8 pieces dried red chillies soaked to soften
  • 1/2 tablespoon ground coriander
  • 1/2 teaspoon fennel
  • 1/2 teaspoon ground cumin
  • 10 pieces shallots chopped
  • 1/2 teaspoon ground turmeric
  • 1 inch ginger
  • 1 tablespoon cooking oil
  • 1 stick cinnamon
  • 350 grams sweet potatoes skinned, steamed and mashed
  • 7 cups chicken stock
  • 1 cup prawn stock
  • 1 tablespoon tamarind concentrate
  • 1/2 cup coconut milk
  • Salt to taste

For the Toppings:

  • Hard-boiled eggs shelled and halved
  • Fried beancurd sliced
  • Prawn fritters
  • Fried shallots
  • Limes
  • Lettuce shredded

Instructions

Preparation Steps:

  • Start by blending the soaked dried red chillies, ground coriander, fennel, cumin, turmeric, ginger, and half of the chopped shallots in a food processor. Add a splash of water if needed to help blend everything into a smooth paste.
  • In a large pot, heat the cooking oil over medium heat. Add the remaining chopped shallots and sauté until golden brown and fragrant, about 5 minutes.
  • Add the blended spice paste to the pot and stir well. Cook the paste for about 5-7 minutes until the oil begins to separate and the mixture is aromatic.
  • Next, pour in the chicken stock and prawn stock, followed by the cinnamon stick. Bring the mixture to a gentle simmer.
  • Add the mashed sweet potatoes and tamarind concentrate to the pot. Stir to combine and let it simmer for another 10-15 minutes.
  • Once the broth has thickened, stir in the coconut milk and allow it to simmer for another 5 minutes. Season with salt to taste.
  • While the broth is simmering, prepare your yellow noodles according to package instructions and blanch the beansprouts.
  • To serve, place a portion of yellow noodles in a bowl, ladle the hot broth over the noodles, and top with beansprouts, hard-boiled eggs, fried shallots, and any other toppings you desire.

Equipment

  • Large Pot
  • Blender or Food Processor
  • Cutting board and knife
  • Measuring cups and spoons
  • Serving bowls

Notes

  • Customize the toppings based on your preferences.
  • For a vegetarian option, use vegetable stock and omit seafood.
  • Leftovers can be stored in the refrigerator for up to 3 days.