Mee rebus is one of the famous noddle dishes in Malaysia. It is yellow egg noodle (hokkien mee) served with thick and spice-infused potato based gravy garnished with potatoes, hardboiled egg, fried tofu (tow knuah), bean sprouts, lettuce, fried shallots and lime.

From the packet’s recipe/instructions, you only need to add water and corn flour (for thickness) to the paste, so you should be able to get a decent flavoured mee rebus. You only need to garnish with hard boiled egg, fried beancurd, bean sprout etc.

However, if you want your dish to taste sweeter and with more flavour, it all boils down to the stock that you use.

So I am going to start by using chicken stock as the base and sweet potato as the thickener, with the mee rebus paste as the ingredients for the sauce. This noodle is a little bit different from Jawa Mee, as it is geared towards more a curry paste rather than a tomato base.

What you would expect from this dish is savoury taste, a bit spicy (you will need to add chilli to this paste), slightly sweet but not overly, and with a hint of spice (from the paste). If you like a bit more sour tomato paste flavour, do add some, or tamarind juice, or even squeeze some lime juice.

The beauty of the paste is that you don’t have to make your own curry / spiced paste, so you can cook your own mee rebus in under 20 minutes.

The flavour varies from region to region; however, here is the quick and simple recipe that I have tried using the paste.

Enjoy mee rebus and I look forward to hearing your feedback.

Ingredients that you need:

1 litre chicken stock

500g sweet potato, steamed until soft. Mashed.

Firm bean curd – pan friend and cut into small pieces – 1 cm by 3 cm.

1 packet Little Nonya Mee Rebus paste 250g

1 lime – cut into wedges

2 potatoes, boiled until soft, cut into wedges

5 leaves of lettuces – julienned

4 eggs – hard boiled and cut into fine pieces

200g bean sprouts

1 kilo yellow egg noodles

2 litre of water for blanching noodles and bean sprouts

Optional:

Brown sugar, tomato paste or tamarind juice.

Instructions:

  1. Boil chicken stock. Once the stock is boiled, add Mee Rebus paste into the stock and stir well.
  2. Add mashed sweet potato into the stock, on very low heat stir well until it boils.
  3. Boil 2 litres water at the same time; once boiled, blanch noodles and bean sprouts.
  4. Pour generous amount of sauce onto the noodles and garnish with lime, bean curd, potatoes and hardboiled egg.

Number of people: 4
Preparation time: 30 minutes
Cooking time: 10 minutes

This is the paste I use:

Mee Rebus

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