The Malay word “Mee Rebus” is literally translated as boiled noodles in English, but it is hardly just any noodles as the name suggests.
It actually is a 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. The dish goes well with fried chicken and bergedils, too!
The dish is quite popular in Singapore and Malaysia and from memory, Mee Rebus is often associated as a breakfast dish more than anything else. In fact, my dad is a big fan of Mee Rebus and I remember that he just could not get enough of it.
Growing up, I always thought that the dish is a bit too heavy for breakfast consumption. I would rather consider it for lunch and never actually have such a big affinity to it. That being said, I often wondered what the fuss was all about and did not really develop a liking to it till I started working – mainly because it usually is quite a cheap dish and as a first-jobber, I don’t have much money for other types of food!
Recipes for Mee Rebus varies – some use dried shrimps, some use potatoes or sweet potatoes and some add peanuts to their gravy. I have been making Mee Rebus for several years now and have adapted several recipes without the use of shrimps. My original modified version of Mee Rebus recipe can be found here within my site.
This time round though, I decided to experiment with the gravy by using a combination of candle nut, roasted grounded peanuts AND fermented soya beans (otherwise known as taucho).
Outcome: Richer taste and fuller body. So satisfying and filling that we don’t need second helping. The essence of comfort food.
Here’s a Singaporean’s rendition of home-made Mee Rebus: