Mee rebus is one of the many noodles dishes popular in Southeast Asia and synonymous with the Malay food culture. It is yellow noodles served with a thick mildly spicy, sweet potato-based gravy and garnished with a hard-boiled egg, bean sprouts, tau kwa (firm tofu), green chillies and lime juice.
Mdm Goh is a Cook at the Metta Day Activity Centre for the Intellectually Disabled (IDAC).
She started her vegetarian culinary experience in 2001 when she was with the now-defunct Metta Student Care Centre at Pasir Ris. Cooking for over 80 students at a time was no mean feat but Mdm Goh pulled it off. When the Centre closed in 2009, she joined IDAC to continue her culinary passion to impart love into her cooking for Metta’s beneficiaries.
Ingredients (Yields 10 servings)
- 2kg thick yellow noodles
- 1kg bean sprouts
- 3 cakes of tau kwa (diced into small pieces and fried)
- 30g green chilies (sliced)
- 10 hard-boiled eggs
- 400g sweet potatoes (boiled and mashed)
- 2 stalks of lemon grass
- 30g turmeric (finely chopped)
- 20g blue ginger (lengkuas/ galangal) – finely chopped
- 4 tbsp peanuts (roasted and ground)
- 4 tbsp soya bean paste
- 4 tbsp corn starch (to thicken gravy)
- 2L water
Seasoning:
- 1 ½ tsp salt
- 4 tbsp sugar
Preparation:
- Blend the ground spices (turmeric, galangal, lemon grass, and soya bean paste) and saute till fragrant.
- Add water and bring to boil.
- Once the gravy bubbles, add in the mashed sweet potato. Stir well till the mashed potatoes are well blended in.
- Pour in the crushed roasted peanuts and season with salt and sugar to taste.
- Thicken the gravy with corn starch solution.
- Blanch the yellow noodles and bean sprouts separately in boiling water.
- Drain and portion into individual bowls. Spoon the gravy over the noodles and garnish with sliced green chillies, fried cubed tau kwa and boiled egg slices.
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