Mee rebus is one of the popular noodles dishes in Malaysia. This mee rebus recipe womes with yellow noodles in a spicy potato-based gravy and prawn fritters.
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
Cucur Udang/ Bawang (Prawn & Onion 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
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):
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!
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.