Does anyone have a tried and true recipe of Mee Reebus?

Question

I made it on the weekend, and it is just not quite what I remember I used to have at Hawkers' Corner.

Answer 1

MEE REBUS

Ingredients

500 gm yellow noodle

300 gm meat

300 gm chicken meat

300 gm dry prawn

Salt & cooking oil

2 tbsp chilies paste

3 garlic cloves

5 onions

1 bowl chicken stock

1 tbsp palm sugar

4 tbsp peanut

2 tbsp curry powder

2 pcs. sweet potatoes – boiled and mashed

Garnishing Ingredients:

Fresh red and green chilies, spring onion – all shredded

200 gm bean sprouts,boil egg,fried bean curd (cut cube) and fried shallot

Large tiger prawn (Optional)

INSTRUCTIONS:

Prepare garnish before cooking noodle and gravy.

2) Pounded onion, dry prawn, garlic until smooth.

3) Pounded peanut not too creamy for better result and tasted.

4) Heat oil and fry pounded ingredients, chilies paste and curry powder until fragrant.

5) Add stock, meat, sugar palm and bring to boil. Add mashed sweet potatoes to thicken gravy and add salt to taste. Keep gravy simmering until required.

6) Boil water in a deep pan. Scald the noodle, drain and remove. Scald the bean sprouts, drain and remove.

7) To serve, put some noodle and bean sprouts into individual serving plates.

8) Garnish well and pour in the hot gravy. Serve immediately.

Answer 2

here you are:

1½ lb fresh yellow egg [chow mein noodles]

6 cups beef stock

2-4 small sweet potatoes, peeled, cooked and mashed

3 tbsp vegetable oil

Salt to taste

2 tbsp or to taste, chili paste

20 shallots

3 candlenuts [Substitute: macadamia nuts]

1 tbsp coriander powder

½ inch turmeric root [kunyit basah in Malay]

1 inch fresh galangal [lengkuas in Malay]

      [Items in red to be ground or blended]

        Garnishing :

10 shallots, thinly sliced and fried golden brown

4 pre-fried tofu [soy bean cakes], cut into small cubes

4 cups bean sprouts, briefly blanched

3-4 hard boiled eggs, cut in wedges

2 potatoes, peeled boiled, sliced

2-3 dried squids, reconstituted in water or fresh squid cleaned, boiled and cut into rings or bite size

4-6 prawn fritters or crackers, fried and broken into small pieces

4 fresh red Serrano chilies, thinly sliced [optional]

3-4 limau kasturi* [kalamansi limes], cut into halves [Substitute: kaffir or key limes, cut into small wedges]

Using a mortar & pestle or blender, grind chili paste, shallots, candlenuts, turmeric root, galangal into a paste, add coriander powder

Heat pot on med, add heat vegetable oil, sauté paste till quite toasted, color darkens - be careful not to burn!

Add about 5½ cups of beef stock, bring to a boil

Gradually add the mashed sweet potato to the stock, until a gravy-like consistency is reached

Add salt to taste, reduce heat to low, simmer gently 8-10 mins, maintain a thick gravy-like consistency, add more mashed sweet potato if gravy is too thin or more beef stock if the gravy is too thick, keep gravy hot on low-med heat, for serving

In another pot, bring about 6 cups of water to a boil, for blanching bean sprouts and warming up noodles

Assemble individual soup-plates - using a sieve, blanch a handful of bean sprouts in the hot water, dish into a soup-plate, next put a serving portion of noodles in the sieve, dunk in the hot water briefly to warm up and top it on the bean sprouts

Ladle piping hot gravy over the noodles

Top with a little of each garnishing, and a lime half - to squeeze just before eating!

2.

Mee Rebus,  Noodles in Sweet Potato Gravy (Malay)

                    for 4 people





        1/2   lb    flat wheat noodles or yellow noodles

                    (either fresh or dry)

        4     Cups  mung bean sprouts



        Gravy

        1-1/2 lb    sweet potatoes

        1     med   sized yellow onion

        2     large fresh hot red chiles (Italian, Fresno)

        2           red serrano chiles

                    or substitute 6-8 dry red chiles, soaked, for fresh

        2-1/2 Tbsp  dried ground coriander

        2     cubes preserved bean curd (Fu Ru, Fu Chi)

        3-1/2 Cups  vegetable broth seasoned with 4 tsp dark soy sauce



        Garnish

        6           spring onions, shredded

        1     stalk celery, diagonally sliced

        2           fresh green chiles, sliced

        2     Tbsp  fresh ginger, grated or fine strips

        2           limes, cut in eight sections

        2     Tbsp  dark soy sauce

        (2    squares pressed, seasoned tofu, crumbled) (optional)







        Garnish: Prepare garnish ingredients, place in individual serving

        dishes and set aside.



        Gravy: Wash sweet potatoes, pierce several times with a sharp knife,

        and steam (or cook in microwave) until tender.  Set aside to cool.

        Mince onion and chiles, mix together and grind into a coarse paste

        (or continue chopping until this consistency is achieved).  Peel

        and chop sweet potatoes.  In a medium bowl, mash 3/4 of the

        potatoes, adding vegetable stock (up to 1 cup) as needed.

        Heat large skillet or wok over med-high heat.  Toast coriander in

        heated pan until very fragrant, 2 to 3 minutes.  Remove coriander

        from the pan.  Dry-fry onion and chile paste, stirring frequently,

        for 3 minutes.  Add several Tbsp vegetable stock, preserved

        bean curd, and toasted coriander to the pan.  Mash the bean curd,

        mixing with other ingredients in the pan and fry for 2 minuets.

        Add remaining stock.  When the stock comes to the boil, blend

        in mashed potatoes, reduce heat to low, add reserved potato cubes,

        cover, and simmer.



        Noodles and Bean Sprouts: Bring a large pot of water to the boil.

        Blanch bean sprouts (2 or 3 minutes) and divide among 4 wide

        soup bowls.  Cook noodles according to type used, and divide

        among bowls.



        Stir gravy, adding warm stock or water if needed to thin, and quickly

        ladle over hot sprouts and noodles.  Serve with garnishes to add as

        desired.



ENJOY!