Mee Rebus
February 24th, 2010 47 Comments

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 says:

    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 says:

    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. MaryMoh says:

    My type of mee….looks absolutely delicious. I really miss that. Love that spoon of sambal……ooooh…delicious!

  4. Tuty @Scentofspice says:

    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.

  5. Hungryc says:

    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.

  6. H.S.Ooi says:

    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?

  7. Great-looking mee rebus, PigPigscorner! I’m drooling already!

  8. wmw says:

    Hey there! ;o) I’ve never seen mee rebus look that good before! Hahaha…I want some now lah…how?

  9. Alta says:

    This looks AMAZING. I’ve never tried Mee Rebus, but I certainly want to now!

  10. Tan says:

    I love mee rebus but it’s hard to find a good ones nowadays. Slurp! Good job PigPigscorner.

  11. Devon says:

    These noodles look like my kind of meal. A Hawker stall series is an amazing idea.

  12. tigerfish says:

    Even though I like mee rebus, I actually did not know there were potatoes in there….how stupid of me…

  13. 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.

  14. 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!

  15. lingzie says:

    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!

  16. sophia says:

    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!

  17. I always enjoy reading PigPig’s Corner, their stunning photos make me drool and want to lick the screen of my computer.
    Thanks so much for this yummy recipe, Anne.
    Bee, glad that you have Anne to guest post on your lovely blog.

  18. Leslie says:

    my goodness that looks good!

  19. David says:

    I’ve never had this dish before but theres always a first for everything.Thank you for sharing…….

  20. This really makes me drool. It’s 7pm right now so that might have something to do with it too…but seriously, this really has got me craving for Asian food…

  21. Natashya says:

    Absolutely delicious. I am a big fan of the PigPig. :)
    You guys make me want to learn more about Malaysian cooking.

  22. It sounds as though there is a perfect balance of flavors in that gravy. And those fritters…oh, those fritters…yum!

  23. 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! :)

  24. Swee San says:

    love mee rebus! especially mee rebus rojak with a hint of spicy peanut sauce

  25. Beaulotus says:

    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…

  26. Chris says:

    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!!!

  27. rach says:

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

  28. Pingback:Mee rebus & sambal aubergine « Lèche-vitrine

  29. aipheng says:

    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

  30. Des says:

    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

  31. Vonny Groose says:

    Ann, can you tell me what sambal you use in this picture? That sambal looks really good.

  32. VyVy says:

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

    • Colonelwhisky says:

      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.

  33. Jack says:


    Im drooling already.
    Guess I have to cook my own Mee Rebus!


  34. Nazrien says:

    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!!!

  35. bella says:

    what brand is the chicken curry paste? and how many gram is that for 1 packet?

  36. chin says:

    tried this recipe. nothing close to what i had in malaysia or singapore. disappointing..

  37. Colonelwhisky says:

    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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