Mee Rebus Recipe
1 packet instant chicken curry paste (more or less to taste)
10 (about 700g) small potatoes – peeled and but 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
Your favourite sambal
Boil potatoes until tender in a large pot of salted water. Drain and mash until smooth.
In a large pot, mix together 1/3 cup of chicken curry paste with potato puree. Slowly add in low sodium chicken stock or water until a desired consistency is obtained. Stir in tamarind paste (if your tamarind paste is hard, dissolve it in a bit of water and then remove the seeds.). You might want to add more curry paste depending on your taste. Leave to simmer for about 30 mins. Season with chicken stock cubes, salt and sugar.
Cucur Udang/ Bawang (Prawn & Onion Fritters)
Makes about 20 fritters
10 (about 150g) fresh prawns – cut into thirds
¾ cup dried prawns – washed and diced
¾ cup onions – diced
¾ cup Chinese chives – diced
250g self-raising flour – sifted
1 ¼ cup water
½ Knorr chicken stock cube
½ tsp white pepper powder
½ tsp sugar
Place chopped dried prawns, fresh prawns, onions and chives in a large mixing bowl. Add flour and water, mix until a smooth paste forms. Season with chicken stock, pepper and sugar.
Heat up oil in a pan or a pot for deep frying. Drop a spoon full (I used a Chinese soup spoon) of batter into the oil and deep fry until golden browned. Avoid overcrowding the pan and do this in small batches. Leave aside to cool.
Serve with mee rebus!