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.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 1 packet instant chicken curry paste (more or less to taste)
- 10 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
- 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!