📝 About This Recipe
A beloved cornerstone of Malaysian street food, Mee Rebus is a masterclass in balancing sweet, savory, and nutty profiles. This dish features yellow alkaline noodles drenched in a thick, luscious gravy made from velvety mashed sweet potatoes and a complex spice paste infused with dried shrimp. Every bowl is a vibrant celebration of textures, topped with crunchy bean sprouts, savory fried tofu, and a bright squeeze of lime that cuts through the richness beautifully.
🥗 Ingredients
The Spice Paste (Rempah)
- 10 pieces Shallots (peeled)
- 4 cloves Garlic
- 1 inch Galangal (sliced)
- 2 stalks Lemongrass (white parts only, sliced)
- 10-12 pieces Dried Chilies (soaked in hot water and deseeded)
- 2 tablespoons Dried Shrimp (soaked and drained)
- 2 tablespoons Fermented Soy Bean Paste (Tauco) (mashed)
The Gravy Base
- 500 grams Sweet Potatoes (boiled until soft and mashed smooth)
- 6 cups Beef Stock or Water
- 3 tablespoons Palm Sugar (Gula Melaka) (shaved)
- 1 teaspoon Salt (to taste)
- 4 tablespoons Vegetable Oil
Noodles and Protein
- 800 grams Fresh Yellow Noodles (blanched briefly)
- 200 grams Bean Sprouts (blanched)
- 2 pieces Firm Tofu (Tau Kwa) (deep-fried and sliced into cubes)
Garnish
- 3-4 pieces Hard-boiled Eggs (halved)
- 2 pieces Green Chilies (sliced)
- 1/4 cup Fried Shallots
- 4-6 pieces Calamansi Limes (halved)
- 2 stalks Chinese Celery or Scallions (chopped)
👨🍳 Instructions
-
1
Begin by boiling the sweet potatoes until fork-tender. Peel them while warm and mash them thoroughly with a little bit of the cooking water until you achieve a smooth, lump-free paste.
-
2
Prepare the spice paste by blending the shallots, garlic, galangal, lemongrass, soaked dried chilies, and dried shrimp in a food processor until it forms a fine, aromatic paste.
-
3
Heat 4 tablespoons of oil in a large heavy-bottomed pot over medium heat. Add the blended spice paste and sauté for 8-10 minutes until the oil starts to separate (pecah minyak) and the paste turns a deep, dark red.
-
4
Stir in the fermented soy bean paste (tauco) and cook for another 2 minutes until fragrant.
-
5
Add the mashed sweet potatoes to the pot, stirring well to incorporate them into the spice mixture.
-
6
Slowly pour in the beef stock or water while whisking constantly to ensure the sweet potato dissolves evenly into the liquid, creating a thick gravy.
-
7
Bring the gravy to a gentle boil, then lower the heat to a simmer. Add the palm sugar and salt. Let it simmer for 15-20 minutes to allow the flavors to meld and the consistency to become velvety.
-
8
Taste the gravy; it should be a perfect harmony of sweet, salty, and mildly spicy. Adjust seasoning if necessary.
-
9
While the gravy simmers, prepare your noodles by blanching the yellow noodles and bean sprouts in boiling water for 30-60 seconds, then drain well.
-
10
To assemble, place a portion of noodles and bean sprouts in a deep bowl.
-
11
Ladle a generous amount of the hot sweet potato gravy over the noodles until they are mostly submerged.
-
12
Garnish with fried tofu cubes, half a hard-boiled egg, sliced green chilies, a sprinkle of fried shallots, and chopped Chinese celery.
-
13
Serve immediately with a halved calamansi lime on the side to be squeezed over the dish just before eating.
💡 Chef's Tips
Use orange-fleshed sweet potatoes for the most vibrant, golden color in your gravy. If your gravy is too thick, add a splash more stock; if too thin, simmer it longer or add a teaspoon of cornstarch slurry. For an extra layer of flavor, use the water used to boil prawns as part of your stock base. Don't skip the calamansi lime—the acidity is crucial to balancing the starchiness of the sweet potato. Always blanch yellow noodles briefly to remove the excess alkaline (lye) taste before serving.
🍽️ Serving Suggestions
Pair with a tall glass of iced Teh Tarik (Pulled Tea) to complement the spice. Serve with a side of Satay (grilled meat skewers) for a complete Malaysian feast. Add a spoonful of Sambal Tumis on top if you prefer an extra spicy kick. A side of crunchy prawn crackers (keropok) provides a wonderful textural contrast. Enjoy as a hearty lunch or a comforting weekend brunch.