Mee Rebus Recipe

Mee Rebus Recipe

(Chinese yellow noodles and soya bean cakes in a spicy sweet potato gravy recipe)

500 g (1 lb) Hokkien mee (fresh yellow noodles)

500 g (1 lb) bean sprouts

200 g (7 oz) shin beef

200 g (7 oz) shrimps

Spice paste:

10 dried chilies, softened in hot water

1 cup shallots, peeled

1 teaspoon belachan (dried shrimp paste)

10 slices lengkuas (galangal)

1 teaspoon turmeric powder

Gravy:

200 g (7 oz) sweet potato, boiled, peeled and mashed

1 heaped tablespoon taucheow (brown soya bean paste)

1 tablespoon salt or to taste

2 tablespoons sugar or to taste

Garnishes:

5 hardboiled eggs, shelled and sliced

4 taukwa (firm soya bean cake), deep-fried and diced into 8 pieces

Fried shallots

10 calamansi, halved

4 green chilies, remove seeds and sliced

dark soy sauce, optional

toasted grago (shrimp fry), optional

1 stalk lettuce, cut into long strips

Method:

Make a stock by boiling beef in 6 cups of water until tender.  Remove and slice beef.  Cook shrimps in the stock and peel, de-veined and set aside.  Reserve stock.  Process spice paste ingredients in a chopper until fine.  Heat 2 tablespoons oil in a wok and fry spice paste until oil rises to the surface.  Add taucheow and fry until fragrant.  Add the stock, mashed sweet potato, salt and sugar and cook over a low fire until all is amalgamated.  Taste to adjust seasoning if needed.  Cook one serving of noodles and bean sprouts in a wire ladle in boiling water.  Remove, drain and place on a plate.  Top with beef slices and shrimps.  Pour hot gravy over and garnish with egg wedges, taukwa, fried shallot, chili, lettuce and a halved calamansi.  Drizzle some dark soya sauce if desired and sprinkle some grago, browned earlier in a slow oven until crisp.