This popular Malaysian dish is eaten at all times of the day and you can certainly serve it for breakfast. When making this dish, I usually make a big batch of the gravy then deep freeze it in the freezer for up to 6 months.

Ingredients:

625 grams fresh Hokkien noodles or thick egg noodles
340 grams mung bean sprouts

For Gravy Sauce:
2 litre beef stock
10 dried chillies (soaked & drained)
3 candlenuts or macadamia/cashew nuts
5 cm piece fresh turmeric
2.5 cm piece galangal
20 small onions
1 tbsp. corainder powder (roasted)
2 small sweet potatoes (boiled, peeled & mashed)
salt to taste
3 tbsp. vegetable oil

For Garnishing Mee Rebus:
3 to 4 hard boiled eggs (cut into wedges)
2 potatoes (boiled, peeled & cut into cubes)
2 squids (cleaned, boiled & sliced)
4 deep fried tofu (cut into cubes)
4 slices prawn fritters (broken into pieces) or 250 grams cooked prawns
4 fresh red chillies (sliced thin)
3 to 4 limes (halved)

Procedure:

Set aside all ingredients for the garnish, place them on an attractive platter for guests to serve themselves. Using a food processor, process the following ingredients: dried chillies, candlenuts, galangal, small onions and turmeric till well blended. Heat oil in a big pot. Add in the processed ingredients and coriander powder, stir-fry till fragrant. Slowly add in the beef stock and bring to a boil. Add in the mashed sweet pototoes to thicken the gravy, then salt to taste. Keep gravy simmering over low heat. In another pot, boil the water then add noodles for a few seconds. Remove and drain noodles. You may wish to scald the mung bean sprouts in the same hot water if you wish or serve as is. To serve the mee rebus, place noodles into individual dishes. Allow each guests to take the garnished ingredients themselves. Pour hot gravy over noodles and eat immediately. Make sure that the gravy is thick enough to coat the noodles. If too watery, add in more sweet potoatoes.

Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, chopped
1 serrano chile, chopped
1 1/2 tablespoons molasses
1/2 cup dark rum
4 cups hot brewed coffee
1 tablespoon ground coffee
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons unsweetened cocoa
1 tablespoon butter or stick margarine, softened
1/2 teaspoon salt
2 pounds pork tenderloin
cooking spray

Procedure:

Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add ginger, garlic, and serrano; sauté 2 minutes. Stir in molasses. Remove from heat; carefully stir in rum. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes). Remove from heat; cool. Place mixture in a blender; process until smooth. Stir in butter and salt. Trim fat from pork. Cut pork lengthwise into 8 1/2-inch-wide strips. Thread pork strips onto 8 (10-inch) skewers. Prepare grill. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture. Makes 8 servings.

Ingredients:

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

Procedure:

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. Store in the refrigerator.