We called it “Mee Rebus” in Malaysia and in English it literally means Noodles for Mee and Boiled for Rebus. The gravy strained from boiled beef/chicken and fried prawn shells is thickened with sweet potatoes, tomato & corn flour that gave the sauce its rich flavour. With the toppings of fried soya bean cake, prawn fritters/crackers, boiled egg, garnished with fried shallots, Chinese celery and lime to taste, this Mee Rebus is popular amongst South East Asians especially Malaysians like spaghetti to Italians.
Some prepare the gravy without using any form of meat but purely vegetable products and yet very delicious. At the time of writing, this plate of bountiful, meat free and appetizing noodles cost only USD1 at most of the Malaysians Food Stalls.
The Recipe for the above Meat-Free Mee Rebus takes 10mins to prepare and 20mins to cook.
Ingredients – for 2 servings.
- 300g sweet potato (peeled and cut into small pieces)
- 750ml water
- 1 tablespoon vegetable oil
- 2 teaspoons fine salted soya beans paste
- 200g yellow egg noodles, blanched
- 1 fried firm tofu (tau kwa), diced
- 2 calamansi limes
- 1 or 2 fresh green chillies, sliced
Spice paste
- 4 dried chili, finely chopped
- 2 slices ginger, finely chopped
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- 1½ to 2 teaspoons belachan
- 1 teaspoon sugar
Method
- Place the sweet potatoes and water into a pot. Bring to boil and simmer for 10-15mins or until the sweet potatoes are tender. Remove the sweet potatoes, mashed and set aside. Reserve stock.
- Spice Paste – mix into a bowl and set aside.
- Heat oil in a wok, fry the spice paste for half a minute or until fragrant. Stir in the 500ml of stock, mashed potatoes and salted soya bean paste. Season with salt, bring to a boil and simmer till the gravy thickens.
- To serve, divide bean sprouts, yellow egg noodles, diced firm tofu between serving bowls. Ladle the gravy into individual serving bowls. Garnish with green chilli, lime, fried shallots, spring onions, hard boiled egg and (optional) dashes of dark soy sauce to taste. Serve hot.
