Description Mee rebus is one of the famous noddle dishes in Malaysia. It is yellow egg noodle (hokkien mee) served with thick and spice-infused potato based gravy garnished with potatoes, hardboiled egg, fried tofu (tow knuah), bean sprouts, lettuce, fried shallots and lime. From the packet’s recipe/instructions, you only need to add water and corn flour (for thickness) to the paste, so you should be able to get a decent flavoured mee rebus. You only need to garnish with hard boiled egg, fried beancurd, bean sprout etc. However, if you want your dish to taste sweeter and with more flavour, it all boils down to the stock that you use. So I am going to start by using chicken stock as the base and sweet potato as the thickener, with the mee rebus paste as the ingredients for the sauce. This noodle is a little bit different from Jawa Mee, as it is geared towards more a curry paste rather than a tomato base. What you would expect from this dish is savoury taste, a bit spicy (you will need to add chilli to this paste), slightly sweet but not overly, and with a hint of spice (from the paste). If you like a bit more sour tomato paste flavour, do add some, or tamarind juice, or even squeeze some lime juice. The beauty of the paste is that you don’t have to make your own curry / spiced paste, so you can cook your own mee rebus in under 20 minutes. The flavour varies from region to region; however, here is the quick and simple recipe that I have tried using the paste. Ingredients: Fresh Chilli, Prawn Paste, Water, Tomatoes, Tamarind, Palm Oil, Onion, Garlic, Bean Paste, Galangal, Flavour Enhancer (E631, E627), Sugar Salt Contains: Crustaceans Note: This product is made in a facility that also processes peanuts, tree nuts, molluscs, soy, sesame seeds and wheat gluten derivatives
