Chef Wan's Mee Rebus

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

August 2010 (Web-exclusive) | By
Chef Wan's Mee Rebus
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at a glance Main Ingredient

Pasta and Noodles


Main Dishes

Preparation Time


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 oil15 pieces shallots (sibuyas tagalog), finely pounded2 centimeters fresh ginger6 garlic cloves, finely pounded5 small packets meat curry powder1 kg beef, cubed, include bones and fatty meat4 tablespoons fermented soy bean paste (taucu or tao-cheo)4 ripe tomatoes, roughly chopped4 ripe tomatoes, cubed4 centimeters galanggal (langkawas or blue ginger), lightly bruised2 kilos kamote, boiled until soft and mashed until smooth2 kilos potatoes, boiled until soft and mashed until smooth2 cups roasted peanuts, poundedwater (as much as is required to make the gravy) for the paste15 shallots (sibuyas tagalog), finely pounded 6 garlic cloves, finely pounded 2 centimeters fresh ginger waterFor the garnish3 kilos hokkien mee or yellow egg noodles, cooked250 grams bean sprout (togue), blanched4 blocks bean curd, fried and cut into small cubes4 hard-boiled eggs, halved6 stalks of wansuy, finely chopped6 stalks of spring onion, finely chopped1 cup crisp-fried shallots   10 pieces calamansi6 pieces chilies, sliced thinly1  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.


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