Mee Rebus Recipe

Mee Rebus Recipe featured in Best Wan! An Asian Food Channel Programme

I am Hemaa, back again with another blog!!In the previous blog, I had stated how much I loved the Mee Rebus sold in IMM’s Red Ginger Café . Here is a recipe from a renowned culinary chef, Mr Wan. This recipe offers authentic and traditional Mee Rebus and is one worth spending the time to whip up !! This recipe will also be able to feed a large crowd .This is definitely one hearty dish!! As such, I hope all of you will try out this recipe and get to enjoy Mee Rebus at its best.

Ingredients:

• 125 ml Vegetable Oil
• 15 Shallots (Red Onions), finely pounded
• 2 cm of Fresh Ginger,
• 6 Garlic cloves, finely pounded
• 5 small packets Meat Curry Powder
• 1 kg Chicken or Beef, cubed, include bones and fatty meat
• 4 Tbsp  Fermented Soy Bean Paste
• 4 ripe Tomatoes, roughly chopped
• 4 ripe Tomatoes, cubed
• 4 cm / 2 inches Galangal (Blue Ginger), lightly bruised
• 2 kg / 4 pounds 6 oz Sweet Potatoes, boiled until soft and mashed until smooth
• 2 kg / 4 pounds 6 oz Potatoes, boiled until soft and mashed until smooth
• 2 cups / 9 oz roasted Pounded Peanut
• Water (as much as is required to make the gravy)

Garnishing Ingredients:

• 3 Kg  Yellow Egg Noodles (Preferably Hokkien Noodles or Mee Kuning)
• 250 g Bean Sprouts, blanched before adding
• 4 Blocks Bean Curd (Tofu)fried and cut into small cubes
• 4 Hard-boiled Eggs –Cut into halves
• 6 Coriander (Cilantro) –To be finely chopped
• 6 Spring Onion (Scallions)- To be finely chopped
• 1 Cup Crisp-fried Shallots
• 10 Calamansi Lime
• 6 Chillies, sliced thinly

Paste Ingredients:  To be finely ground

15 Shallots (Red Onion)- To be finely pounded
6 Garlic cloves-To be finely pounded
About 2 cm of fresh ginger
Water

Method:

• Heat Vegetable Oil in a pot and stir fry the Paste, till light brown.
• Add in Meat Curry Powder Paste, mix well, and then add in the Beef or Chicken. Cook all ingredients in pot well. After which , add in the fermented Soy Bean Paste and sauté the Beef or Chicken until the oil begins to surface.
• Add in water, Cubed Tomatoes, Galangal, Mashed Potatoes, and Mashed Sweet Potatoes. Stir until the Mashed Potatoes and Mashed Sweet Potatoes dissolve into soup.
• Add in Celery, Toasted Pounded Peanuts, and Tomato. Stir evenly and let simmer for approximately 20 minutes until the gravy thickens and meat becomes tender.

Important Note:
If the gravy does not seem to be thickening , add in some cornstarch to thicken it. Mix a tablespoon or two of cornstarch and mix them thoroughly with some water, and pour into the gravy. Serve gravy with the Garnishing Ingredients.

Credits: http://www.asianfoodchannel.com/bestwan/viewrecipe.php?id=8