Chef Wan's Mee Rebus

Asian Food Channel's Chef Wan shares his famous Mee Rebus recipe.


August 2010 (Web-exclusive) | By Chef Wan of the Asian Food Channel
Chef Wan's Mee Rebus
Print Recipe
user rating
Rate this Recipe Bookmark Recipe

at a glance

Main Ingredient

Pasta and Noodles

Type

Main Dishes

Preparation Time

00:00:00


Date Published

August 2010 (Web-exclusive)

Mee Rebus (boiled noodles, in English) is a rich, spicy noodle dish popular in Indonesia, Malaysia and Singapore. Asian Food Channel star Chef Wan shares his famous Mee Rebus recipe.


1/2 cup vegetable oil
15 pieces shallots (sibuyas tagalog), finely pounded
2 centimeters fresh ginger
6 garlic cloves, finely pounded
5 small packets meat curry powder
1 kg beef, cubed, include bones and fatty meat
4 tablespoons fermented soy bean paste (taucu or tao-cheo)
4 ripe tomatoes, roughly chopped
4 ripe tomatoes, cubed
4 centimeters galanggal (langkawas or blue ginger), lightly bruised
2 kilos kamote, boiled until soft and mashed until smooth
2 kilos potatoes, boiled until soft and mashed until smooth
2 cups roasted peanuts, pounded
water (as much as is required to make the gravy) 

for the paste
15 shallots (sibuyas tagalog), finely pounded
6 garlic cloves, finely pounded
2 centimeters fresh ginger
water

For the garnish
3 kilos hokkien mee or yellow egg noodles, cooked
250 grams bean sprout (togue), blanched
4 blocks bean curd, fried and cut into small cubes
4 hard-boiled eggs, halved
6 stalks of wansuy, finely chopped
6 stalks of spring onion, finely chopped
1 cup crisp-fried shallots   
10 pieces calamansi
6 pieces chilies, sliced thinly


Heat vegetable oil in a pot and stir fry the paste, till light brown.

2  Add in meat curry powder paste. Mix well, and then add in the beef. Render all ingredients in pot well.

3  Add in fermented soy bean paste , and sauté the beef until the oil begins to surface.

4  Add in water, cubed tomatoes, galanggal, mashed potatoes, and mashed sweet potatoes. Stir until the mashed potatoes dissolve into soup.

5 Add in toasted pounded peanuts and tomato. Stir evenly and simmer for approximately 20 minutes until the gravy thickens and meat becomes tender.

6  Serve gravy with the garnish.

Gravy tip   If gravy is not thickening, add in some cornstarch. Mix a tablespoon or two of cornstarch and mix them thoroughly with some water, and pour into the gravy.



    NEWSLETTER

    Recipe of the Day

    Batman Bento
    The Caped Crusader is back and he's paid our bento a visit!
    View Recipe »

    Poll

    What sauce do you like with your pasta?
    VIEW RESULT
    36%
    16%
    27%
    21%
    Get a copy of our