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Mee Rebus


Mee Rebus Recipe

Egg noodles


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

Hard-boiled eggs
Spring onions
Fried shallots
Bean sprouts
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!

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47 COMMENTS... read them below or add one

  1. thebaDderMan

    This is a common and popular dish with the Malays and commonly found in Malay warungs. Sweety gluey orange, it could easily be mistaken for mee java, mee bandung or even the famous Sg Dua mee udang ! One version in Ipoh tastes fantastic and could be the closest to your esteemed recipe here, tho of course not as rich being a commercial setup. Indeed its restaurant name is Mee Rebus something.

  2. DailyChef

    Wow, I don’t think I’ve ever had mee rebus! It looks delicious, and I’d love to try it. Is it similar to the laksa that’s popular in Singapore? I love laksa, and I bet I’d love this too!

    • I’ve only tried instant Singaporean laksa – from a packet that my Singaporean friend gave me. Singapore laksa is like curry laksa Malaysia, which is coconuty. Mee rebus is more starchy.

  3. Tuty @Scentofspice

    Hi Ann,
    Thank you for sharing this recipe with us. I’ve never had Malaysian mee rebus. It looks hearty and delicious with all the toppings & side dishes. I must try this one day.

  4. Whenever I go back to Penang, I’ll make sure I have Indian mi rebus. When I can’t decide, I have both mi goreng and mi rebus. I love how the gravy coats the noodles, and the crunchy fritters accompanying it. Most of all, I love the rich sweet-ish gravy.
    There was a stall at the Jln Duta food court near the courts in KL that sells the best Johor mi rebus, but it has long closed down. Seeing the picture make me miss it all the more.

  5. This looks very delicious! You posted 9 photos and I tried not to click Next till the end because it makes me very hungry & home sick :( It also reminds me of the stall in Alor Setar (opposite Telok Wanjah market) which is very popular and their Mee Rebus (served with cucur udang) is normally sold out by 10AM.

    The recipe and preparation looks quite simple. Now I know the thickening of the gravy is by potato puree. May I know the ingredient is roughly for how many serving?

    Thanks for posting this Mee Rebus recipe. Do you have any plan to post Penang Lor Mee recipe?

  6. The mee rebus is absolutely mouthwatering and I am equally suprised that it is not so difficult to make – though I didn’t know it uses a chicken curry paste. This is so accessible. Thanks for sharing the recipe.

  7. Looking at the list of ingredients used, this mee rebus is definitely full of flavour and tasty! I don’t think I have the skills to cook this dish. How I wish I can have a fix now!

  8. i’ve actually never given much thought about the ingredients in making mee rebus and am surprised that it’s pretty simple and like Shirley said, accessible! :)
    wanna try making the prawn fritters soon! my grandpa loves them!

  9. Mee Rebus is SUCH a nostalgic dish for me…I used to order it in my school’s canteen every single day, and NEVER got sick of it. I would douse it with LOTS of chili oil, and also have a plate of chee cheong fun on the side. AHHH!! I miss those days!

  10. Ann great post!!

    Bee, the site looks absolutely stunning! Wait. that’s not a good word for it. Your new site design is sexy, sophisticated, clean, and very professional! I LOVE it! :)

  11. I believe that the Mee Rebus we have in Singapore is usually made with sweet potato purée. Anyway, I make mine with that.

    Great post, makes me feel like whipping up one quickly now…

  12. Chris

    I have to admit I am not a big fan of mee rebus(mum makes it with sweet potato puree) but love cucur udang! Made it last was oh so good! Just ate it with some dipping sauce as a meal! Thanks!!!

  13. rach

    I followed closely your mee rebus recipe and it taste really good! Makes me miss Malaysia food! Thanks for sharing!

  14. thanks for the recipe. made it one sunday and it tastes amazing! even without the cucur udang :) thanks for sharing. would you have recipe for mee jawa as well? kinda craving for it

  15. We moved to Cape Town South Africa a few years ago and one of the greatest finds was the Malaysian Cuisine which has inspired what we refer to as Cape Malay Cooking. Thank you for the great site and images

  16. VyVy

    May I know if the assam can be substituted with something else? I cannot find it in the asian supermarket where i live…..

    • Colonelwhisky

      If the chicken is in relation to the stock then use fish stock or the shell and heads of the prawns to make ur own. If its the curry paste the difference between assam and beef/mutton is its richness. Curry sauces for beef tend to be a bit stronger. You could always try your own hand at curry paste.

  17. hai my name is nazrien…thanks for the recipe…i did change a bit thou….i use sweet potato and a bit of normal potato it taste much more better and i did blend it with blend boil beef and some prawn. while i saute the garlic and shallot i saute a bit of blend dry shrimp…..because the dry shrimp i could less the chicken cube….

    try it out with ur recipe it dose taste amazing!!!

  18. Colonelwhisky

    Looks tasty.

    I always thought the sauce incorporated fish stock or a stock made from the prawn heads to give it the richness. Maybe its just my nans take on the dish.

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