Here’s one dish I truly missed: Mee Rebus.
It’s a typical Singaporean noodle dish comprising of yellow egg noodles submerged in thick, hearty, savoury and sometimes spicy gravy. It is then garnished with boiled eggs, fried tofu,
taugeh (bean sprouts), fresh spring onions and cilantros as well as a handful of sliced up fresh green chillies.
It’s been a while since I made this. The type of egg noodles usually used for Mee Rebus is hard to find here in the Netherlands, hence my reluctance to make it.
Though, not making it does not mean I can’t re-post the recipe. So for this week, that’s exactly what I’m doing for I’m craving nothing more than to feed myself with a luscious bowl of an authentic Singaporean Mee Rebus!
Because. Why not!
A Singaporean’s Rendition of Mee Rebus
150-300g fresh yellow egg or chowmein noodles 150g beef, thinly sliced into small pieces and boiled 6 cups beef stock used from the boiled beef 1 non-MSG beef stock cube 3 tbsp Vegetable oil 1 Candlenuts 2-3 tablespoon of roasted, grounded peanuts 1 cup of fermented soya beans (rinsed and blended separately) 3-4 tbsp Chili paste (blended from dried chillies) 1 tbsp Coriander powder 1/2 inch turmeric root 1 inch fresh galangal 20 Shallots or 4 mid-sized red onions 2-4 Small sweet potatoes, peeled, cooked and mashed Salt to taste
• Fried shallots • Pre-fried tofu or soy bean cakes, cut into small cubes • Bean sprouts, briefly blanched • Hard boiled eggs, cut in wedges • 3-4 limau kasturi (lime), cut into halves • Fresh green chillies, thinly sliced
Boil beef separately till tender and drain the liquid from the beef to use it as stock. Set aside both boiled beef and broth Grind candlenuts and peanuts, chili paste, turmeric root, shallots, galangal and coriander powder into a fine paste. Heat pot on medium flame, add vegetable oil. Cook paste until quite toasted. Add in the rinsed and blended fermented soya beans. Mix them thoroughly Add in the boiled beef earlier and mix in thoroughly Add some of the beef stock liquid and cube, bring it to a boil. Slowly add the mashed sweet potato to the stock, till a gravy-like consistency is reached. Add salt to taste , decrease the heat to low, simmer gently 8 to10 minutes Add more mashed sweet potato if gravy is too thin or more beef stock if the gravy is too thick Keep gravy hot on the low-medium heat, for serving.
Take another pot and boil some water. This is used for blanching (dipping) bean sprouts and warming up noodles. When ready to serve, blanch a handful of bean sprouts with some noodles in a sieve into the hot boiling water Place them in a dish and ladle over the piping warm gravy over noodles. Top with a little of each garnishing.
Grubbs n Critters http://grubbsncritters.com/
This recipe was first featured in my blog back in 2014 –
Taste of Home: A Singaporean’s Rendition of Mee Rebus