Ingredients with Measurements:
- 500g yellow noodles
- 200g bean sprouts
- 2 hard-boiled eggs, sliced
- 1 cup fried shallots
- 1 cup chopped scallions
- 1 cup chopped cilantro
- 1 cup fried tofu, sliced
- 1 cup cooked shrimp
- 1 cup cooked chicken, shredded
- 1 cup cooked beef, sliced
- 1 cup cooked squid, sliced
- 1 cup cooked fish cake, sliced
- 1 cup peanut sauce
- 1 cup sweet potato sauce
- 1 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp tamarind paste
- 1 tbsp chili paste
- 1 tbsp vegetable oil
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Ladle
Step-by-step instructions:
1. Boil the yellow noodles in a large pot of salted water for 3-5 minutes until cooked. Drain and set aside.
2. In the same pot, blanch the bean sprouts for 1-2 minutes until slightly cooked. Drain and set aside.
3. In a mixing bowl, combine the peanut sauce, sweet potato sauce, water, salt, sugar, soy sauce, tamarind paste, and chili paste. Stir well to combine.
4. Heat the vegetable oil in a large pot over medium heat. Add the shrimp, chicken, beef, squid, and fish cake. Cook for 2-3 minutes until slightly browned.
5. Add the peanut sauce mixture to the pot and stir well to combine. Bring to a boil and reduce heat to low. Simmer for 5-10 minutes until the sauce thickens.
6. Add the cooked yellow noodles and bean sprouts to the pot. Stir well to coat the noodles and vegetables with the sauce.
7. Serve the Mi Kuah Mee Rebus in bowls, topped with sliced hard-boiled eggs, fried tofu, fried shallots, chopped scallions, and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Yellow noodles can be substituted with any type of noodles.
- Bean sprouts can be substituted with any type of sprouts.
- Peanut sauce can be substituted with almond butter or cashew butter.
- Sweet potato sauce can be substituted with hoisin sauce or oyster sauce.
- Shrimp, chicken, beef, squid, and fish cake can be substituted with any type of protein.
Variations:
- Add sliced cucumbers or tomatoes for extra freshness.
- Add sliced red chili for extra spiciness.
- Use only one type of protein instead of a combination.
- Add more vegetables such as carrots, cabbage, or broccoli.
Tips and tricks:
- Rinse the yellow noodles with cold water after boiling to prevent them from sticking together.
- Use a non-stick pot to prevent the sauce from sticking to the bottom.
- Adjust the amount of chili paste according to your preference for spiciness.
Storage instructions:
Store the Mi Kuah Mee Rebus in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mi Kuah Mee Rebus in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Mi Kuah Mee Rebus in bowls, garnished with sliced hard-boiled eggs, fried tofu, fried shallots, chopped scallions, and cilantro.
Garnishes:
- Sliced hard-boiled eggs
- Fried tofu
- Fried shallots
- Chopped scallions
- Cilantro
Pairings:
- Iced tea
- Lime juice
- Coconut water
Suggested side dishes:
- Fried rice
- Spring rolls
- Dumplings
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure all the proteins are cooked thoroughly before adding them to the sauce.
- Store the Mi Kuah Mee Rebus in the refrigerator within 2 hours of cooking.
Food history:
Mi Kuah Mee Rebus is a popular noodle dish in Malaysia and Indonesia. It is believed to have originated from the Malay community in Singapore.
Flavor profiles:
Mi Kuah Mee Rebus has a sweet and savory flavor, with a hint of spiciness from the chili paste.
Serving suggestions:
Serve the Mi Kuah Mee Rebus hot, with a side of fried rice or dumplings.
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Region: Malaysian