The first thing we thought of Josephine's Mee Rebus when she first shared her recipe was whether it had enough of a 'wow' factor and honestly, we really weren't big fans of Mee Rebus. A confident Josephine told us that her recipe would win us over and so we took the gamble and made this video. At the end of filming, we were quite literally lost for words and the only expression we had was WOW!
Josephine's Mee Rebus did more than just win us over - she made us fall in love with Mee Rebus. The best Mee Rebus that we have ever tasted in our lives! The thought of it still makes us drool...
There isn't an ounce of peanut in this supposedly savoury dish which is centered around its thick peanut sauce. What we've found out is that there are many variations to this popular dish and while it is also known as mi rebus, or mie rebus in Indonesia. It's hard to say where this dish originated from, with egg noodles being considered as Chinese and Mee Rebus looking like much like is Javanese cousin, Mee Jawa.
While there is no way to pin-point who owns boasting rights to the originators of Mee Rebus, what's important is that we have found a recipe that we so fondly love - a version that has been perfected by a true culinary artisan. No doubt that this is also one of her husband's favourite dish - lucky man!
The savoury sauce made from sweet potatoes is to die for, tantalising every millimetre of your tastebuds. Each bite will leave you begging for more as sneaky chunks of diced beef flanks explodes with a mouthwatering broth. A must have garnish and almost a secret ingredient is the udang geragau or small shrimps (not dried shrimps!) seals the deal for Share Food's dish of the week!
| Servings | Prep Time |
| 4 to 5 people | 1 hour |
| Cook Time |
| 1 hour |
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The savoury sauce made from sweet potatoes is to die for, tantalising every millimetre of your tastebuds. Each bite will leave you begging for more as sneaky chunks of diced beef flanks explodes with a mouthwatering broth. A must have garnish and almost a secret ingredient is the udang geragau or small shrimps (not dried shrimps!) seals the deal for Share Food's dish of the week!
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- 600 g yellow noodles blanch（600克黄色面烫熟）
- 450 g beef flanks （450克牛肉侧翼)
- 1 cm ginger thinly slice （1公分生姜，切片）
- 3 cloves garlic （3瓣大蒜）
- salt (盐)
- 500 g sweet potatoes （500克红番薯）
- 1 to 2 tablespoons gula melaka （1~2汤匙黑糖，切碎）
- 1 stalk lemongrass cut into 3 pieces long and bruise lightly （1棵香茂，切成3块，捶扁）
- 3 tablespoons oil （3汤匙油）
- salt for seasoning （盐，调味）
- 2 red onions （2红洋葱）
- 7 cloves garlic （7瓣大蒜）
- 3 cm ginger （3公分姜）
- 40 g ikan bilis rinse and drain dry （40克江鱼仔，冲洗并沥干）
- 40 g dried shrimps soak in water for 10 minutes (40克虾米, 浸泡在水中10分钟）
- 3 stalks lemongrass （3香茅）
- 3 cm galangal (3公分高良姜)
- 3 tablespoons fermented soya beans （3汤匙豆瓣酱）
- 4 tablespoons meat curry powder （4汤匙煮肉的咖喱粉）
- Some udang geragau or tiny shrimps fresh, rinse and drain. To be fried and set aside. (晒干的小虾，洗净，沥干。干炒，预用。）
- 2 pieces beancurd firm, pan fried and cut into cubes (2块豆腐，煎了切成块。）
- 5 calamansi or lime， cut into half（5酸酐，切成一半.）
- 5 boiled eggs cut into slices (5个水煮蛋，切成片。）
- 3 green chillies sliced. （3个青辣椒，切成小块）
- 250 g beansprouts lightly blanch （250克豆芽，烫熟）
- fried shallots homemade or store bought（炸葱， 随意）
- Boil beef flanks with 1.5 liter of water together with ginger, garlic and some salt for about 45 minutes to 1 hour or till beef is tender. Once beef is cooked, remove the meat. Dice the beef into small cubes. Strain the beef stock and set aside. 把牛肉，姜，蒜，盐和1.5升的水倒入锅里焖煮约45分钟或直到牛肉煮嫩。一旦牛肉熟嫩，把肉取出，把他切成小方块。然后，把上汤里的杂物沥掉。
- Rinse and remove the skin from the sweet potatoes. Put them into a steamer and steam for about 20 minutes or till soft. Transfer into a blender add ½ cup of water, puree and Set aside. 把番薯冲洗干净，去皮。将它放入蒸锅蒸约20分钟或变软。然后，与半杯水放入搅拌器里，打成浆。备用。
- Roughly cut the ingredients and put them into a blender and blend with some oil or water into a smooth paste . 把材料切成粗块，并把它们与一些油放入搅拌机里混合，调成糊状。)
- Heat up the wok with 3 tablespoons of oil. 在一个炒锅里，热3汤匙油。
- Transfer the blended ingredients and the lemongrass into the wok and fry till fragrant about 10 to 15 minutes. 倒入酱料和香茅, 翻炒大概10-15分钟直到释放香味。
- Add 2 ladle of beef stock into the rempah and mix well. Add the mashed sweet potatoes， beef cubes and the gula melaka. Stir until well mixed. 加入两杓子的上汤，拌匀。倒入番薯酱，牛肉块和黑糖，拌匀。
- Add another cup beef stock to the gravy until your desired consistency. Bring the gravy to boil and set side. 然后，再倒入上汤直到卤汁达到您喜欢的浓度。
- Put some beansprouts and yellow egg noodles in the bowl. Pour hot gravy to cover the beansprouts and yellow noodles. Ensure that the grave covers the beansprouts and noodles. Top some fried shallots, green chilli, firm bean curd cubes, egg and fried udang geragau and calamansi / lime. Serve immediately. 把烫熟的豆芽和黄蛋面放在碗里。倒入热卤汁，足够盖着豆芽和黄面。加上一些炸葱，青辣椒，豆腐块，鸡蛋和炒小虾和酸酐。即可食用。
Recipe adapted from Josephine Go
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