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Mee Rebus is a popular Malaysian noodle dish with yellow noodles in a spicy, potato-based gravy, topped with crispy prawn fritters.
Table of Contents
Mee Rebus Recipe
Mee Rebus is a popular Malaysian noodle dish known for its rich, flavorful gravy. Made from a blend of spices, potatoes, and sometimes tamarind, this dish has a unique taste that’s both savory and slightly tangy. The noodles are usually topped with fresh ingredients like boiled eggs, fried bean curd (firm tofu) and crispy fried shallots, and finished with a dollop of sambal and a squeeze of lime. Whether you’re enjoying it for breakfast, lunch, or dinner, Mee Rebus is a delicious and comforting meal that’s loved by many.
This recipe is contributed by Ann, which she learned from her mother-in-law. The gravy is thick, rich, and bursting with flavor, with a delightful hint of sourness from tamarind paste and lime juice.
It’s served with cucur udang (Malaysian prawn fritters) and fried shallots, which are perfect for soaking up all that amazing gravy. Another great touch is adding sambal, which gives the dish an extra kick and elevates the whole experience. You may also serve it with lime wedges.
The overall taste depends on the type of curry paste and potatoes you use. Cooking is all about adjusting to taste, so feel free to experiment with the amounts and tweak them to your preference.
Other Recipes You Might Like
Here are other street food and noodles found in Malaysia:
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Mee Rebus
Ingredients
- 1 pack yellow noodles
Gravy:
- 1 packet instant chicken curry paste, more or less to taste
- 10 small potatoes, peeled and cut into large chunks
- 6-7 cups low sodium chicken stock OR water
- 1 tbs assam, tamarind paste, seeds removed
- 1 tbs sugar
- 2 Knorr chicken stock cubes
- Salt
Garnishings:
- Hard-boiled eggs
- Spring onions
- Fried shallots
- Bean sprouts
- Your favourite sambal
Instructions
- Place the chopped dried prawns, fresh prawns, onions, and chives in a large mixing bowl. Add the flour and water, and mix until a smooth paste forms. Season with chicken stock, pepper, and sugar.
- Heat oil in a pan or pot for deep frying. Drop a spoonful (I used a Chinese soup spoon) of the batter into the oil and deep fry until golden brown. Avoid overcrowding the pan, and fry in small batches. Set aside to cool. Serve with mee rebus!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have to agree with Nabil
This is not the real mee rebus !
I have always liked Rasa Malaysia’s recipes but this one on mee rebus is a big disappointment!
I am sorry to hear that. This mee rebus recipe was contributed by a guest blogger.
This is NOT proper mee rebus. Not even close…You are disgracing yourself and Malaysian food. Wake Up!
Nabil, there is NO NEED for you to be so mean to my guest contributor who contributed the recipe. Please be graceful.
You’re a very nasty person.
This guy is not a proper human being. NOT EVEN CLOSE! Your family should be ashamed of you. God bless your innocence soul.
This is one of the easiest recipe for Mee Rebus, thanks you. It’s so easy I have to try to make it this coming weekend – no excuse! Also luckily A1 chicken curry is easily available from the nearest oriental store.
Which instant chicken curry paste did you use?
A1.
Mi Rebus Medan is the same as malaysian taste noodle dish. Suitable for my dinner
It’s an easy recipe to follow. I use Tean’s curry laksa paste instead of A1 curry chicken paste. I also added some sweet potatoes and potato for the soup. Its delicious with the cucur udang! Whenever I’m looking for a recipe, I always search from your website first. Most recipes have a great outcome. Thanks! ?
I didn’t see the instructions on how to make the paste for mee rebus except for the prawn fritters.
Was it somewhere else???
I also can’t find it! :(