Mee Rebus: A Culinary Gem from Malaysia, Singapore, and Indonesia

    Discover the rich flavours of Mee Rebus, a cherished hawker dish that reigns supreme in Malaysia, Singapore, and Indonesia. Known by various names such as Mee Jawa, Mee Celor, and Mee Kuah across these regions, Mee Rebus stands out for its distinctive gravy and noodle combination. The dish's origins may be shrouded in mystery, but its variations like Mee Rebus Johor and Mee Rebus Penang highlights the cultural adaptations based on local ingredient availability.

The Quintessence of Mee Rebus Johor

    Mee Rebus Johor, the most celebrated version, features a unique blend of pure beef stock and mashed sweet potatoes, creating a rich and thick gravy. This dish is a symphony of flavours, thanks to the yellow egg noodles (Mee Kuning) drenched in a spicy, thick gravy known as Kuah. What sets this gravy apart is the surprising consistency achieved through mashed sweet potatoes. While traditional recipes favour sweet potatoes for thickening, modern variations might include potatoes or tapiocas, enriched with ingredients like ground peanuts, bean sprouts, hard-boiled eggs, sliced Tau Kwa (fried firm bean curd), and a medley of garnishes such as Chinese celery(Daun Sup), green and red chillies, and crispy fried shallots (Bawang Goreng), all finished with a splash of tangy Calamansi (Limau Kasturi).

Discovering Mee Rebus in the Heart of Malaysia

    My journey to discover Mee Rebus led me to an unassuming, all-women-run eatery, Warung Zarahman, tucked away in Jalan Masai Lama behind the Petron Station. Despite its modest setting, this place, humorously nicknamed by us as "Biriyani Friday only Ma", serves up a signature Mee Rebus that has captured the hearts of many, including mine. One of our friends said that their Biriyani is very tasty and we went there for lunch one day. To our disappointment, she said that they serve Biriyanis only on Fridays (" Biriyani Friday only, Ma"!).  Later we did try their Biriyani, but what took my fancy was their tasty "Mee Rebus", it's their signature dish. This dish not only represents a slice of Johor's culinary tradition but also stands as a testament to the restaurant's over 30-year legacy in the neighbourhood.

Crafting Mee Rebus in Your Kitchen

    Inspired to recreate this Malaysian delicacy at home, I embarked on a culinary adventure, navigating through the extensive list of ingredients and intricate preparation steps. The result is a homemade Mee Rebus that brings a piece of Malaysia into my kitchen, a dish I've come to perfect and cherish.

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Cuisine - Malay, Indonesian
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 4
Author - SM

For the Gravy(Kuah):

To Grind:

To Mix & Serve - Mee Rebus:

Preparation Steps for Mee Rebus Gravy:

• Begin by steaming the sweet potatoes until they are fully softened. Once cooled, peel and thoroughly mash them.
• Soften dried shrimp in hot water for about 10–15 minutes, ensuring they're ready for blending.
• Combine the specified 'To Grind' ingredients into a smooth paste, using a small amount of water for consistency.
• Gently bruise the lemongrass stalks to release their flavour.
• In a large saucepan, heat the oil before sautéing the blended paste with the lemongrass until it emits a fragrant aroma.
• Stir in turmeric powder and mutton masala, cooking over a low heat until the oil begins to separate from the spices.
• Pour in 2 cups of beef or Chicken Stock, and bring to a simmer.
• Integrate the mashed sweet potatoes into the mixture, continuing to cook until well combined and the gravy begins to thicken.
• Gradually add the remaining stock to achieve the perfect gravy consistency, seasoning with salt and palm sugar before bringing to a final boil.

Assembling and Serving Mee Rebus:

• Blanch yellow noodles briefly in boiling water, then set aside.
• Quickly blanch bean sprouts for a crisp texture.
• Dice the firm bean curd into small cubes, seasoning with a touch of turmeric powder and salt, before frying until golden. Drain on paper towels.
• Boil eggs to perfection, peel, and cut it into halves.
• Slice red and green chillies for garnish, and finely chop Chinese celery and scallions.
• Prepare calamansi by cutting into halves for squeezing.

Serving the Dish:

• Arrange the blanched noodles in a bowl.
• Generously ladle the warm, aromatic gravy over the noodles.
• Embellish with bean sprouts, halved eggs, and fried bean curd.
• Sprinkle with slices of chillies, scallions, Chinese celery, and a dusting of toasted peanuts and crispy shallots (Bawang Goreng) for added crunch.
• Finish with a squeeze of calamansi juice for a zesty lift.

    Enjoy Mee Rebus warm, with adjustments in stock for your preferred gravy thickness. This authentic recipe, while traditionally using beef stock, can be adapted with chicken or lamb stock, showcasing the versatility and inclusive nature of Malaysian cuisine.

Important Tips for Perfect Mee Rebus:

• Serve Mee Rebus while it's still warm to fully enjoy its flavours.
• Aim for a slightly thick gravy consistency by adding just the right amount of beef or chicken stock.
• Enhance the flavour profile by gently bruising the lemongrass stalks.
• Before serving, remember to remove the lemongrass stalks from the gravy.
• While the authentic recipe calls for beef stock, chicken or lamb stock can be equally delicious substitutes.
• Sweet potatoes lend a subtle sweetness to the gravy, adding depth to this traditional dish.

    For those eager to explore more about Malaysian delicacies and embark on a culinary journey, Mee Rebus offers a taste of the region's rich culinary heritage, inviting food enthusiasts to dive into its spicy, savoury, and sweet nuances.