Mee Rebus

人在国外，想吃Mee Rebus，这里的Cafe Malaysia也没卖，

只好自己动手做咯！

Mee Rebus

Recipe from: 

http://www.asianfoodchannel.com/recipe/2618-mee-rebus

The quantity of the original recipe is very large, so I reduced it to 1/4 of the original quantity. However, after reducing, the quantity is still quite big in my opinion, I think it could serve up to 6 - 7 pax. 

  

Ingredients

30ml cooking oil

1.5 small packets Meat Curry Powder ( I used about 5 table spoons)

250gm pork, cubed, include bones and fatty meat (I use chicken instead)

1 Tbsp fermented Soy Bean Paste

1 ripe Tomatoes, roughly chopped

1 ripe Tomatoes, cubed

1 cm Galangal (Lengkuas or Blue Ginger), lightly bruised

400gm Sweet Potatoes, boiled until soft and mashed until smooth (I suggest to use blender)

400gm Potatoes, boiled until soft and mashed until smooth (I suggest to use blender)

1/2 cups  Roasted Pounded Peanut

2 sticks of celery – finely chopped

Water (as much as is required to make the gravy) – I suggest abt 1.2 to 1.5 litre

Paste Ingredients  ( to be finely pounded)

4 Shallots (Small Red Onion), finely pounded

2 Garlic cloves, finely pounded

0.5 cm fresh Ginger

Garnishing Ingredients

700gm  Yellow Egg Noodles

100 g Bean Sprout (Tau ge), blanched

1 blocks Bean Curd (Tofu, Tau hu), fried and cut into small cubes

1 hard-boiled Eggs - halved

2 Coriander (Cilantro, Chinese Parsley or Ketumbar), finely chopped

1.5 Spring Onion (Scallions), finely chopped

1/4 cup  crisp-fried Shallots

2 Calamansi Lime

1.5 Chilies, sliced thinly

Methods

Heat Vegetable Oil in a pot and stir fry the Paste, till light brown.

Add in Meat Curry Powder Paste, mix well, and then add in the Beef.

Render all ingredients in pot well.

Add in fermented Soy Bean Paste, and sauté the Beef until the oil begins to surface.

Add in water, Cubed Tomatoes, Galangal, Mashed Potatoes, and Mashed Sweet Potatoes.

Stir until the Mashed Potatoes and Mashed Sweet Potatoes dissolve into soup.

Add in Celery, Toasted Pounded Peanuts, and Tomato. Stir evenly and let simmer for approximately 20 minutes until the gravy thickens and meat becomes tender.

Note:

If gravy is not thickening, add in some cornstarch to thicken it. Mix a tablespoon or two of cornstarch and mix them thoroughly with some water, and pour into the gravy. Serve gravy with the Garnishing Ingredients.