Mee Rebus

   Mee Rebus

[Indian 'Sweet Potato Gravy' Noodles]

       INGREDIENTS

  • 1˝ lb fresh yellow egg [chow mein noodles]
  • 6 cups beef stock
  • 2-4 small sweet potatoes, peeled, cooked and mashed
  • 3 tbsp vegetable oil
  • Salt to taste
  • 2 tbsp or to taste, chili paste
  • 20 shallots
  • 3 candlenuts [Substitute: macadamia nuts]
  • 1 tbsp coriander powder
  • ˝ inch turmeric root [kunyit basah in Malay]
  • 1 inch fresh galangal [lengkuas in Malay]

      [Items in red to be ground or blended]

        Garnishing :

  • 10 shallots, thinly sliced and fried golden brown
  • 4 pre-fried tofu [soy bean cakes], cut into small cubes
  • 4 cups bean sprouts, briefly blanched
  • 3-4 hard boiled eggs, cut in wedges
  • 2 potatoes, peeled boiled, sliced
  • 2-3 dried squids, reconstituted in water or fresh squid cleaned, boiled and cut into rings or bite size
  • 4-6 prawn fritters or crackers, fried and broken into small pieces
  • 4 fresh red Serrano chilies, thinly sliced [optional]
  • 3-4 limau kasturi* [kalamansi limes], cut into halves [Substitute: kaffir or key limes, cut into small wedges]
 
 
 
   
 
 
 

        To Prepare :

  • Using a mortar & pestle or blender, grind chili paste, shallots, candlenuts, turmeric root, galangal into a paste, add coriander powder
  • Heat pot on med, add heat vegetable oil, sauté paste till quite toasted, color darkens - be careful not to burn!
  • Add about 5˝ cups of beef stock, bring to a boil
  • Gradually add the mashed sweet potato to the stock, until a gravy-like consistency is reached
  • Add salt to taste, reduce heat to low, simmer gently 8-10 mins, maintain a thick gravy-like consistency, add more mashed sweet potato if gravy is too thin or more beef stock if the gravy is too thick, keep gravy hot on low-med heat, for serving
  • In another pot, bring about 6 cups of water to a boil, for blanching bean sprouts and warming up noodles
  • Assemble individual soup-plates - using a sieve, blanch a handful of bean sprouts in the hot water, dish into a soup-plate, next put a serving portion of noodles in the sieve, dunk in the hot water briefly to warm up and top it on the bean sprouts
  • Ladle piping hot gravy over the noodles
  • Top with a little of each garnishing, and a lime half - to squeeze just before eating!

Cook's Note : Limau Kasturi are miniature limes, also known as Kalamansi, Calamansi or Musk limes. It tastes like a cross between a lemon and a mandarin orange.

To substitute, mix 3 parts lemon juice and 1 part mandarin orange juice.

 

 
 

 

 
 

 

 
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