Mee Rebus

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.