KuKUs for Mee RebUs
I love Mee Rebus. And i don’t know why but i always thought there were peanuts in Mee Rebus. Dumbass … So back to my mission to cook Singaporean basics i decide to make Mee Rebus! Here’s how it went …
Singaporean Cooking by Mrs Leong Yee Soo
Ingredients for the rempah (Spice Mix) Kunyit -Tumeric, Bawang Merah -Shallots, Garlic and Lengkuas -Galangal
After rehydrating dried chillies in lukewarm water. Slice finely
Blend the chillies, and the other rempah ingredients until fine. Use some oil if needed
Tumis - Fry the rempah with a generous amount of oil until fragrant
Add sugar and salted soya beans
Fry prawn shells in oil until fragrant. Add water and simmer for 1 hour
Peel and boil sweet potatoes in water until cooked
Pan Fry beef shin cubes until brown
Add prawn stock and rempah. Bring to a boil and then simmer for 3 hours until beef is soft, gooey and tender
Once beef is tender, add the mashed sweet potatoes to thicken the sauce. Adjust seasoning with sugar and salted soya beans
To Assemble, Blanch yellow egg noodles and top with the gravy. Garnish with deep-fried tau kwa, blanched beansprouts, chillies, calamansi limes, hard boiled egg, fried shallots and coriander. I added a special twist by topping it with deep-fried sweet potato crisps spiced with garam masala. Yum!
