KOLLU / HORSE GRAM RASAM

HOW TO COOK KOLLU /HORSE GRAM RASAM

INGREDIENTS :

To Cook Kollu/Horse Gram :

For Kollu/Horse Gram Rasam :

KOLLU / HORSE GRAM MASIYAL

      Kollu/Horse Gram Masiyal is synonymous to Kongu Cuisine. Though the least famous lentil variety, it is one of the most nutritious lentils filled with health benefits.  It is considered to be a 'Miracle Pulse'.  The main health factor behind this pulse being a fat burner according to Ayurveda. Horse Gram is extensively used in Kongu Cuisine and various recipes like Kollu Rasam, Kollu Podi, Kollu Thogayal are few to mention.
     A regular Kongu Cuisine is a wonder in simplicity. Easy to prepare dishes, with an everlasting and relishing taste to follow, with unique nativity and style of the vast region comprising Kongunadu.  The use of local spices, especially the use of local produces like Turmeric, Coconut, Groundnut, Sesame Seeds and extensive use of Lentils & Pulses are specific to the region.  Kongu Cuisine is healthy and nutritious with less usage of oil and spices.
    Let me contribute this recipe to late Chef Jacob Sahaya Kumar Aruni, who researched Kongunadu’s culinary traditions extensively.  I recreated this Kollu Masiyal Recipe from his show Jacob's Kitchen.  The freshness of the Dry Roasted Masala powder adds a flavour exquisite to the dish.  Have this Kollu/Horse Gram Masiyal & steamed Rice with a hearty drizzle of Sesame Oil or Ghee.

For more Recipes with HORSE GRAM/KOLLU, Click here...


Cuisine - Kongu Cuisine (Coimbatore, Tamil Nadu)
Course - Side Dish
Spice Level  - Medium
Difficulty - Medium
Serves - 4
Author - SM


Soaking Time - 6-8 Hours
Preparation Time - 10 - 15 Minutes
Cooking Time - 15 - 20 Minutes


For more Recipes from KONGU CUISINE, Click here...

HOW TO COOK KOLLU / HORSE GRAM MASIYAL

 

INGREDIENTS :

To Cook Kollu/Horse Gram :

Kollu/Horse Gram - 1/2 Cup

Water - 11/2 - 2 Cups

• Dry Roast the ingredients mentioned under for 'Masala Powder' in a very low flame until  all the ingredients are dry and aromatic 
• Allow it to cool. Grind the spices into a fine powder and keep it aside.
• Meanwhile, Heat Sesame Oil in a Pan.
• Saute finely chopped Shallots and Garlic until onions turn translucent.
• Add Tomatoes and saute until it turns soft & cooked.
• Add dry roasted & ground Masala Powder and mix it well. 
• Add Cooked Horse Grams along with a dash of Salt and half a cup of cooked water and mix well. 
• Turn off the heat and allow it to cool.
• Gently mash the ingredients with a potato masher/mathu.
• Alternatively, can briefly grind the mixture into a coarse paste in a blender. 

• Heat Sesame Oil in a pan.
• Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Pour this mixture into the Kollu/Horse Gram Masiyal.
• Serve Kollu/Horse Gram Masiyal hot along with Rice topped with a drizzle of Sesame Oil or Ghee.

HOW TO MAKE PARUPPU VADAI

INGREDIENTS :

METHOD :

• Wash and Soak the Dhals for 2 Hours.
• Drain the after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
• Grind it into a coarse mixture.
• Add few teaspoons of water, if needed.
• To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
• Finally, add chopped Curry Leaves and Coriander Leaves.
• Heat Oil in a pan.
• Take lemon sized Paruppu Vadai mix and flatten them with your hands.
• Drop the shaped Paruppu Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
• Drain the Paruppu Vadai on paper towels.
• Serve Paruppu Vadai hot with Coconut Chutney or any other chutney of your choice.
• Paruppu Vadai goes well along with hot-hot Coffee or Tea. 

NOTES :

• Can skip adding Urad Dhal if you do not prefer adding it in Paruppu Vadai.
• Adjust the amount of Spices to suit your preference.
• Soak the Dhals just for two hours.
• Soaking for a long time will make the Paruppu Vadai absorb a lot of oil.
• Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
• Avoid adding Onions while preparing this Paruppu Vadai for Naivedyam/Prasadham.

"Badusha/Balushahi Recipe: Flaky Sweet Treat for Diwali"

Let's Discover the Sweet History of Badusha

     Badusha, known as Balushahi in North India, is a traditional Indian sweet with a flaky texture and mild sweetness that has delighted generations. With its roots in Mughal cuisine, it spread across the Indian subcontinent, becoming a staple in Indian, Pakistani, Nepali, and Bangladeshi kitchens. This classic treat is perfect for Diwali celebrations, but let's be honest – do we really need an occasion to enjoy a good sweet?

My Sweet Nostalgia: The Badusha Story

    Badusha holds a special place in my heart, bringing back fond memories of childhood. I remember eagerly waiting for my father to return home with boxes of sweets from Nellai Lala Sweets in Coimbatore, and my favourite was always the Badusha. Its gentle sweetness and flaky goodness made it love at first bite! These days, I make it at home, especially when the festive season rolls around. It’s a simple recipe that even beginners can master.

Why You Should Try This Authentic Badusha Recipe for Festive Celebrations

• Easy to Make:  Badusha isn't just a festive treat—it's an all-time favourite for anyone who loves traditional Indian sweets. With minimal ingredients and loads of flavour, it’s one of the easier desserts to make, even for beginners. 

• Perfect for Any Occasion!  I usually hesitate when it comes to preparing sweets, thanks to the tricky techniques and sugar syrup consistencies. But Badusha was a pleasant surprise—my first attempt turned out great! Since then, it’s become a regular in my kitchen, second only to Gulab Jamun.

 

A Sweet Surprise: The Mini Badusha Memory

Mini Badusha – A Sweet Surprise Made with Love. These bite-sized delights were handcrafted by my daughter, who knows my love for this nostalgic Indian sweet.

    Badusha holds a special place in my heart, and one unforgettable moment involved a sweet surprise from my daughter. Knowing my deep nostalgia for this Indian treat, she meticulously prepared mini Badusha one night and surprised me with them the next morning, accompanied by a heartfelt note. The joy of that moment is something I still cherish, and I captured this photo to reminisce about the gesture.

A Family Favourite

    Interestingly, my daughter has a soft spot for bite-sized treats—whether it’s Badusha, Cutlets, or Kozhukattai, she always requests mini versions. Her preference for these smaller portions adds a delightful twist to traditional sweets, making them even more enjoyable and perfect for sharing. So, if you’re making Badusha, consider trying a few mini ones—they’re just as delicious, and perfect for satisfying a quick craving!

    Adding bite-sized versions of Badushas to your Diwali platter could make for a charming and unique touch.

Looking for more festive inspiration? Explore a wide collection of delightful Diwali Recipes for more traditional sweets and treats that will wow your guests and make your celebrations memorable!

 

• Cuisine - Indian
• Recipe Type - Sweet
• Difficulty - Medium
• Yields - 15–20 Nos.
• Author - SM

Time Estimate

• Preparation Time - 5–10 Minutes
• Cooking Time - 30–45 Minutes

Enjoy Food and Wishing you all a Happy Diwali!!!

Badusha (Balushahi) – A classic Indian sweet known for its flaky texture and mild sweetness, perfect for festive celebrations and everyday indulgence.

Essential Ingredients for Badusha/Balushahi

For the Dough

• All-Purpose Flour (Maida) – 1½ cups
• Butter – ¼ cup (melted)
• Oil – 1½ tablespoons
• Curd – 2 tablespoons
• Baking Soda – ½ teaspoon
• Sugar – 1 teaspoon
• Water – ¼ cup (as needed)
• Oil for Deep Frying

For the Sugar Syrup

• Sugar – ½ cup
• Water – ¾ cup
• Cardamom Powder – 1 teaspoon
• Saffron Strands – 2 (optional)
• Lemon Juice – ¾ teaspoon

Method: 

How to Make Badusha: Step-by-Step Guide

Preparing the Sugar Syrup

• Mix Sugar and Water: Combine sugar and water in a large pan, stirring until the sugar dissolves.
• Add Flavourings: Stir in the cardamom powder and saffron.
• Boil to One-String Consistency: Boil the mixture until it reaches a one-string consistency.
• Add Lemon Juice: Add the lemon juice to avoid crystallisation. Set aside.

Tip: To check one-string consistency, dip a spoon in the syrup. If it forms a thin string between your fingers, it's ready.

Making the Dough

• Blend Wet Ingredients: Melt butter and mix with curd, oil, baking soda, and sugar until well combined.
• Prepare the Flour: Sift the flour and make a well in the centre.
• Combine Mixture: Add the wet mixture to the flour, mixing until it resembles breadcrumbs.
• Knead Dough: Gradually add water to form a smooth dough. Cover and rest for 20–30 minutes.

Note: Don’t over-knead; it could affect the flaky texture.

Shaping and Frying the Badusha

• Divide Dough: Roll the dough into equal-sized balls.
• Shape and Dent: Press each ball lightly, creating a small dent in the centre.
• Heat Oil: In a pan, heat oil on medium. Test with a small piece of dough; if it rises, the oil is ready.
• Fry on Low Heat: Add Badushas to hot oil, then immediately switch off the heat. When they float, turn the heat back on low, and fry until golden brown.
• Drain and Soak: Once fried, drain on paper towels, then immerse in sugar syrup for 20–30 minutes.

Tip: Frying on low heat ensures a perfect flaky texture. Rushing this step can lead to undercooked centres.

Making Mini Badushas - A Fun Twist

Mini Badusha – A Sweet Surprise Made with Love. These bite-sized delights were handcrafted by my daughter, who knows my love for this nostalgic Indian sweet.

How to make Mini Badushas or Bite-sized Badushas:

To make mini Badushas using the same recipe, follow these simple steps:

• Divide the Dough into Smaller Portions: After resting the dough, divide it into smaller, bite-sized balls instead of the usual lemon-sized portions. Each ball should be around the size of a small marble.
• Flatten and Shape Carefully: Gently flatten each mini ball and make a small indentation in the centre, just like with the regular-sized Badushas. You can also create swirls around the edges for a traditional look.
• Adjust Frying Time: Since the mini Badushas are smaller, they will cook faster. Fry them on low heat until they turn golden brown, ensuring the inside is cooked without burning the outside.
• Dipping in Sugar Syrup: Follow the same process for soaking in sugar syrup, but reduce the soaking time to about 10–15 minutes to avoid them becoming overly sweet.

Enjoy these adorable bite-sized treats! Perfect for kids or for a smaller indulgence.

Pro Tip: Mini Badushas are perfect for festive gift boxes, party treats, or just a quick indulgence. You can even add a pinch of cardamom or saffron to the sugar syrup for a more aromatic touch. Try these bite-sized delights and make your celebrations extra special! 🎉

Notes & Tips for Perfect Badusha

• Consistency Check: If they dissolve in oil, the dough likely has too much fat or baking soda. Add more flour and knead again.
• Shaping Ideas: Shape them like small doughnuts or with swirls for a decorative touch.
• Oil Temperature Control: Never let the oil smoke; fry on low to medium heat for a consistent golden brown colour.
• Syrup Crystallisation Prevention: Lemon juice keeps the syrup smooth.
• Storage: Store in an airtight container for a week at room temperature. Refrigerate for longer shelf life, and reheat in the microwave before serving.

Serving Suggestions

• For Festive Feasts: Serve these delectable Badushas alongside other sweets like Gulab Jamun or Rasagulla for a full festive spread.
• Gift Them: These homemade treats make excellent Diwali gifts. Pack them in a decorative box to impress friends and family.

FAQs About Making Badusha

1) Can I use ghee instead of butter? 

• Ghee will make the Badusha crispy rather than flaky, so it’s best to stick with butter.

•  Reheat with a little more water and lemon juice to bring it back to the right consistency.
  

Storage & Reheating Tips

• Room Temperature: Stays fresh for up to a week in an airtight container.
• Refrigerate for Longer Shelf life: Can be stored for two weeks in the fridge. Reheat for a few seconds in the microwave before serving.

PETAI BENDI SAMBAL

INGREDIENTS :

METHOD :

• Rinse the vegetables with water and allow them to dry on a kitchen towel.
• Soak the Dry Red Chillies in hot water for few minutes or until they become soft.
• Dry roast the Dry Shrimp Paste in a pan until aromatic.
• Grind all the ingredients mentioned under 'For Sambal' into a smooth paste.
• Heat oil in a pan.
• Saute the ground Sambal mix until oil separates and it becomes fragrant.
• Add Petai sliced into halves and mix well.
• Leave this on a low flame for few minutes.
• Add sliced Okra pieces, Winged beans and Salt to the Sambal and stir-fry until it becomes soft.
• Stir fry it for few minutes.
• Finally, add Fish Sauce and Palm Sugar to the above and give a quick stir.
• Leave it in low flame for few minutes.
• Serve it hot along with fragrant rice or any other rice dish. 

NOTES :

• Adjust the number of chillies to your preferred spice level.  The amount mentioned above is for a spicy sambal.
• Can blanch the Petai seeds before cooking.
• Do not overcook Okra and Kacang Botol.
• Can use a mortar and pestle to pound the sambal ingredients.
• Can make extra sambal in the same method mentioned above and can be stored in a refrigerator for future use.

HOW TO COOK GHEE RICE WITH GREEN PEAS

INGREDIENTS :

METHOD :

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the Cashew nuts and keep them aside.
• In the same pan fry, the ingredients mentioned under 'Spices' for a while in a very low flame.
• Add Onions and Green Chillies to the above and saute until onions turn translucent.
• Add Ginger-Garlic paste and saute until they are aromatic.
• Add Green Peas and stir well.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes in a very low flame.
• Pour in the coconut milk, water, salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tbspn of Ghee to the cooked rice and fluff  it up.
• Garnish it with Mint, Coriander Leaves and fried Cashew nuts.
• Serve Ghee Rice with Green Peas hot with any kind of vegetarian or non-vegetarian curries.
• Ghee Rice with Green Peas goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Ghee Rice with Green Peas.
• Ghee Rice with Green Peas can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Ghee Rice with Green Peas.
  

NOTES:

• Can substitute half the amount of ghee with oil.
• Can also add Raisins and fried onions, as garnish.
• Adding Green Peas, Mint and Coriander Leaves are totally optional.
• Adjust the number of green chillies to suit your spice preference.
• Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.

IKAN BAKAR PARI /STINGRAY GRILLED IN BANANA LEAVES

INGREDIENTS:

For Sambal :

To Grill :

To Garnish :

For Sauce :

METHOD :

• Clean and Wash the fish.  Pat dry and leave it aside.
• Marinate the Fish with Salt, Lime Juice & Turmeric Powder and leave it aside for 10 -15 Minutes.
• Soften the Banana Leaves by dipping them in Hot Water for few minutes. Dry them with kitchen towels.
• Soak Dry Chillies in Hot water for 10 Minutes or until they turn soft.
• Dry Toast the Shrimp Paste until aromatic.
• Clean and Bruise the Lemon Grass Stalks.  Just use the white part of it.
• Grind Shallots, Garlic, Ginger, Bird's Eye Chillies, Soaked Dry Chillies along with Dried Shrimp Paste and Bruised Lemon Grass into a smooth Paste.
• Heat Oil in a pan and saute the ground paste until fragrant and oil separates from the mix.
• Add Tamarind Juice, Fish Sauce, Salt & Palm Sugar to the above and mix well.
• Leave this on a low flame for about 10-12 minutes.
• Finally, drizzle few drops of Lime Juice and give a quick stir.
• Remove the Sambal Mix from fire and leave it aside.
• Lightly brush cooking oil over the softened banana leaves*.
• Spread some Sambal Mix over the banana leaves.
• Place the marinated fish piece over the sambal.
• Spoon in some more sambal over the fish.
• Fold the Banana Leaves into a nice packet and secure them with bamboo skewers.
• Place this on a hot griddle and cook for 5-7 minutes on one side.
• Flip it up and cook again for 5-7 minutes.
• Follow the suit for the other piece of fish too.
• Before serving, open the banana leaves and drizzle some lime juice over it.
• Garnish it with Onions and Chillies if preferred.
• Goes well with Petai Bendi Sambal & Jasmine Rice.

Sauce :

• Finely chop Onions and Bird's Eye Chillies.
• Mix them along with Tamarind Juice, Light Soy Sauce & Chilli Sauce.
• Add a dash of Sugar and Salt.
• Can add few drops of Calamansi Juice, if preferred.

 

GARLIC

           "Let your Food be thy Medicine and Medicine be thy food." 

In Ayurveda :

• According to Ayurveda, Garlic is considered as Maha Oushadha (which means Great Medicine in Sanskrit). 
• Ayurveda considered garlic as a tonic, hot, digestive, aperient (to relieve constipation), cholagogues (promotes discharge of bile) and alternative (restores normal health).
• Garlic bulbs were macerated with honey or other sweeteners or crushed into foods to help relieve coughs and mucus conditions, fevers, swellings, gonorrhea, colic, rheumatism, and worms. 
• Garlic pods are boiled in milk and consumed in small doses to stimulate digestion, hysteria, flatulence, sciatica, and heart disease.

In Traditional Chinese Medicine :

• According to TCM, Garlic has a special influence on the organs. 
• They were used to balance the Qi/Chi of Spleen (which transforms and assimilates food and has to do with metabolism and energy production);  Kidney (which stores vital energy and sends it out to other organs and tissues);  Stomach (which break down the food and dissimulates the food to get it ready for the spleen). 
• It was used to remove toxins from the body.
• It is also believed to Balances the Qi of Water, 
• It also eliminates the noxious effects of putrid meat and fish.

GARLIC

In Traditional European Medicine :

• Garlic was an important food and medicine of the Egyptians, Greeks, Romans, Assyrians, and Egyptians. 
• Garlic pods macerated in oil were used to treat skin diseases.
• It is believed stimulate milk production in breast feeding moms.
• It was used as an antibiotic, to fill rotten teeth, (Garlic pods were crushed and mixed with vinegar).
• Hippocrates prescribed it as a fumigant for aiding in the release of the placenta.
• A mixture of garlic ashes and oil used to treat running sores.
• Raw Garlic was used to treat asthma.
• Macerated garlic pods mixed with honey is good for shrew bites and dog bites.
• Effective for healing hemorrhoids - Crush the garlic pods and take them along with wine, this will induce vomiting sensation.
• Neutralizes the poisonous qualities of aconite and henbane.
• Excellent for bruises, even after they have swollen into a blister.
• Garlic is believed to cure Epilepsy.
• Garlic induces sleep.
• It improves circulation.
• Garlic, when taken along with coriander acts as an aphrodisiac.

HEALTH BENEFITS:

GARLIC

Medicinal Uses :

• Antioxidant
• Prevents Cancer
• Reduces High blood pressure
• Treats Respiratory conditions
• Lowers Cholesterol 
• Reduces Sugar Level
• Treats Skin Infection
• Helps in weight loss
• Aids Digestion
• Treats Gastric Problems 
• Treats Liver disorders
• Treats Fever
•  Treats Tuberculosis
• Removes Intestinal Worms
• Treats Rheumatism, 
• Controls Diabetes

Cancer Treatment :

Cardio Vascular Benefit : 

Weight Loss : 

For Fungal Infections :

As an Antiseptic :

  FOOD RECOMMENDATION :

• Garlic should be added to our diet on a regular basis.  Try to include at least 1 or 2 cloves in an individual food portion.
• With their unique combination of flavonoids and sulphur nutrients, it adds aroma, taste and nutrition to our dishes.
• To get best results out of garlic, chop or crush them and leave them aside for at least 15 minutes before cooking or eating.
• Do not cook them immediately or change their PH value by adding them in acidic or alkaline substances, as that will totally destroy their medicinal properties.
• The best way is to eat them 'RAW'.

• Chewing parsley helps to get rid of the pungent smell of raw garlic from the mouth.
  
  ____________________________________________________________________________
  

  *DISCLAIMER:

  Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.
   

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.

For more Malaysian Delicacies, Click here...


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.