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Mee Rebus

Ingredients for Mee Rebus:
  • 1½ lb fresh yellow noodles (chow mein noodles)
  • 6 cups beef stock
  • 2-4 small sweet potatoes, peeled, cooked and mashed
  • 3 tbsp vegetable oil
  • Salt to taste
Items to be ground or blended:
  • 2 tbsp or to taste, chili paste
  • 21 shallots
  • 3-4 candlenuts
  • 1 tbsp coriander powder
  • ½ inch turmeric root
  • 1 inch fresh galangal
Garnishing:
  • 10 shallots, thinly sliced and fried golden brown
  • 4 pre-fried tofu, cut into small cubes
  • 4 cups bean sprouts, briefly blanched (I prefer it "raw" uncooked)
  • 3-4 hard boiled eggs, cut in wedges
  • 2 potatoes, peeled boiled, sliced
  • 4-6 prawn fritters or crackers, fried and broken into small pieces (Optional)
  • 4 fresh green chilies, thinly sliced 
  • 3-4 limau kasturi* [kalamansi limes], cut into halves (Substitute: kaffir or key limes, cut into small wedges)
To Prepare :
  • Mix and blend, 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 5½ 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!

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.

Credit: How to cook Mee Rebus