Mee Rebus
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 5people 1hour
Cook Time
Servings Prep Time
4 to 5people 1hour
Cook Time
  • 600g yellow noodlesblanch(600克黄色面烫熟)
Ingredients for the beef broth:(牛肉上汤)
  • 450g beef flanks(450克牛肉侧翼)
  • 1cm gingerthinly slice (1公分生姜,切片)
  • 3cloves garlic(3瓣大蒜)
  • salt(盐)
Ingredients for gravy:  (汤汁材料)
  • 500g sweet potatoes(500克红番薯)
  • 1 to 2tablespoons gula melaka(1~2汤匙黑糖,切碎)
  • 1stalk lemongrasscut into 3 pieces long and bruise lightly (1棵香茂,切成3块,捶扁)
  • 3tablespoons oil(3汤匙油)
  • salt for seasoning (盐,调味)
Rempah, to blend(酱, 搅和)
  • 2 red onions(2红洋葱)
  • 7cloves garlic(7瓣大蒜)
  • 3cm ginger(3公分姜)
  • 40g ikan bilisrinse and drain dry (40克江鱼仔,冲洗并沥干)
  • 40g dried shrimpssoak in water for 10 minutes (40克虾米, 浸泡在水中10分钟)
  • 3stalks lemongrass(3香茅)
  • 3cm galangal(3公分高良姜)
  • 3tablespoons fermented soya beans(3汤匙豆瓣酱)
  • 4tablespoons meat curry powder(4汤匙煮肉的咖喱粉)
Ingredients for the garnishing: (配料)
  • Some udang geragau or tiny shrimpsfresh, rinse and drain. To be fried and set aside. (晒干的小虾,洗净,沥干。干炒,预用。)
  • 2pieces beancurdfirm, pan fried and cut into cubes (2块豆腐,煎了切成块。)
  • 5 calamansior lime, cut into half(5酸酐,切成一半.)
  • 5 boiled eggscut into slices (5个水煮蛋,切成片。)
  • 3 green chilliessliced. (3个青辣椒,切成小块)
  • 250g beansproutslightly blanch (250克豆芽,烫熟)
  • fried shallotshomemade or store bought(炸葱, 随意)
Preparation of the beef stock (准备牛肉上汤)
  1. 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。
Preparation of the sweet potato paste (准备红番薯浆)
  1. 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。
Preparation for the rempah(准备酱料)
  1. 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。)
Preparation of the gravy (准备卤汁)
  1. Heat up the wok with 3 tablespoons of oil. 在一个炒锅里,热3汤匙油。
  2. 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。
  3. 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。
  4. 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。
For the Final Dish (准备上菜)
  1. 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。