New Recipes

Mee Rebus

Onion and Prawn Fritters
Onion and Prawn Fritters pictures (3 of 9)

If you read food blogs, I am sure you already know the fabulous food blog PigPig’s Corner authored by the lovely Ann and Jeff, a Malaysian couple based in the United Kingdom. Pig Pig’s Corner covers both recipes and also restaurant reviews; regardless of what they post, I am always drooling over their foods. This week, I started off the hawker food post with Penang Curry Mee, and PigPig’s Corner is sharing her mee rebus recipe today. Please do check out the mee rebus gallery that Ann is sharing with us, I am hungry at the sight of those golden brown and crispy prawn fritters and the mouthwatering mee rebus! Please give your warmest welcome to PigPig’s Corner and thanks for sharing such a wonderful family recipe.

Mee rebus is one of the many noodles dishes popular in Malaysia. It is yellow noodles served with a thick spicy potato-based gravy and garnished with a hard-boiled egg, spring onions, bean sprouts, fried shallots, tau kwa (dried/ fried beancurd) and lime juice. Although I mentioned popular, I’ve never tried it until my mum-in-law’s version, due to the many other distractions of course.

I fell in love with it when I took my first bite. The gravy is really thick, rich and flavourful with a hint of sourness from the tamarind paste and also the lime juice. My mum-in-law serves it with cucur udang/ bawang (prawns and onions fritters), which I think makes a great accompaniment as the fritters soak up all that wonderful gravy. Another great addition is sambal, which adds an extra ‘kick’ to the dish.

I got this mee rebus recipe from her during her last visit and I was quite surprised as it is relatively easy to prepare. She only gave me the list of ingredients without the exact amounts, which I can understand why. Everything depends on what type of curry paste you use as well as potatoes. Cooking involves trial and error, so just play around with the amounts and adjust to your own taste.

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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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