Ingredients with Measurements:
- 500g yellow noodles
- 500g bean sprouts
- 500g boiled potatoes, cut into cubes
- 500g boiled eggs, cut into halves
- 500g fried tofu, cut into cubes
- 2 cups of water
- 2 cups of beef broth
- 1 cup of coconut milk
- 1 cup of peanut sauce
- 1 cup of sweet soy sauce
- 1 cup of tamarind juice
- 1 cup of fried shallots
- 1 cup of chopped scallions
- 1 cup of chopped cilantro
- 1 cup of lime wedges
- Salt and sugar to taste
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Boil the yellow noodles and bean sprouts in a pot of boiling water for 2-3 minutes. Drain and set aside.
2. In a separate pot, bring the beef broth, water, coconut milk, peanut sauce, sweet soy sauce, and tamarind juice to a boil.
3. Add the boiled potatoes, fried tofu, and boiled eggs to the pot and let it simmer for 5-10 minutes.
4. Season the broth with salt and sugar to taste.
5. To serve, place a portion of the yellow noodles and bean sprouts in a bowl. Pour the broth with the potatoes, tofu, and eggs over the noodles.
6. Garnish with fried shallots, scallions, cilantro, and lime wedges.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 20g
Protein per serving: 15g
Carbohydrates per serving: 60g
Substitutions for ingredients:
- Chicken broth can be used instead of beef broth.
- Fried tempeh can be used instead of fried tofu.
- Fried onions can be used instead of fried shallots.
Variations:
- Add shrimp or chicken to the broth for a seafood or meaty version.
- Use different types of noodles such as rice noodles or egg noodles.
Tips and tricks:
- To make the broth thicker, add more peanut sauce.
- Adjust the sweetness and sourness of the broth to your liking by adding more sweet soy sauce or tamarind juice.
- Serve with sambal or chili paste for an extra kick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on medium heat until heated through.
Presentation ideas:
Serve in a large bowl and garnish with lime wedges and fresh herbs.
Garnishes:
Fried shallots, scallions, cilantro, and lime wedges.
Pairings:
Serve with a side of crackers or bread.
Suggested side dishes:
- Fried chicken wings
- Fried tofu
- Steamed rice
Troubleshooting advice:
- If the broth is too thick, add more water or beef broth.
- If the broth is too thin, add more peanut sauce.
Food safety advice:
- Make sure all ingredients are cooked properly before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Mee Rebus is a popular Malay noodle dish that originated from Indonesia. It is commonly found in Malaysia, Singapore, and Brunei.
Flavor profiles:
Savory, sweet, and slightly sour.
Serving suggestions:
Serve hot with garnishes and side dishes.
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Region: Malaysian