Mee Rebus

Method4 steps

1. 1

   Step 1: Have the noodles and bean sprouts freshly blanched and drained, the sweet potatoes already peeled, steamed and mashed, and the cooked toppings ready. Blend all 8 softened, drained red chilies with the ground coriander (½ tbsp), fennel seeds (½ tsp), ground cumin (½ tsp), chopped shallots (10), ground turmeric (½ tsp) and the 2 cm piece of ginger until smooth. Set the complete spice paste aside.

   Uses 8 dried red chilies, already soaked until soft and drained · ½ tbsp ground coriander · ½ tsp fennel seeds · ½ tsp ground cumin · 10 shallots, chopped · ½ tsp ground turmeric · 1 piece ginger, 2 cm long

   
2. 2

   Step 2: Heat all 1 tablespoon cooking oil in a pan over medium heat. Add the cinnamon stick (1) and all the spice paste from step 1. Stir-fry until fragrant.

   Uses 1 tbsp cooking oil · 1 cinnamon stick · All blended spice paste

3. 3

   Step 3: Measure 2 cups from the listed 1.65 litres chicken stock and mix this draw into all the prepared mashed sweet potatoes (350 g) to loosen them. Add this mixture to the fried spice paste and cinnamon base from step 2. Pour in all the remaining chicken stock and all 240 ml prawn stock; the total chicken stock used is 1.65 litres. Bring to a simmer and simmer for about 15 minutes. Stir in all 1 tablespoon tamarind concentrate and 120 ml coconut milk, then continue simmering until the gravy is thick enough to coat the noodles. Taste and season with salt.

   Initial mee rebus gravy simmer · 15 minUses All fried spice paste and cinnamon base · 350 g sweet potatoes, peeled, steamed and mashed before starting · 1.65 L total chicken stock: 2 cups to loosen the mash, then all the remaining stock · 240 ml prawn stock · 1 tbsp unsweetened tamarind concentrate · 120 ml coconut milk · Salt, to taste

4. 4

   Step 4: Divide the freshly blanched yellow noodles and bean sprouts among five bowls. Spoon the hot gravy from step 3 over the noodles to taste. Top with the ready hard-boiled eggs, sliced fried tofu, cooked prawn fritters, fried shallots and shredded lettuce. Serve immediately with lime wedges to squeeze over the bowls. Promptly refrigerate any remaining gravy and prepared toppings separately.

   Uses 1 package fresh yellow noodles, freshly blanched and drained · Bean sprouts, freshly blanched and drained · Hot mee rebus gravy, as needed for the bowls · Ready hard-boiled eggs, peeled and halved, for topping · Ready fried tofu, sliced, for topping · Ready cooked prawn fritters, for topping · Ready fried shallots, for topping · Lettuce, shredded, for topping