Mee Rebus
By: Judith C Evans
Published: Monday, November 30, 2009 - 3:12pm

Ingredients




 kg Yellow noodles
600 grams Bean sprouts
600 grams Fresh shrimp
1 Inch lengkuas (galangal)
1 Inch ginger
3 Cloves of garlic
15 Shallots
2 tablespoons Kutumbar (corriander)
2 tablespoons Chilli powder
1 tablespoon Jintan puteh (cummin seeds)
1 tablespoon Kunyit powder (Tumeric)
2 tablespoons Salt
2 tablespoons Sugar
1/2 Bowl of oil
7 tablespoons Plain flour (add 1 bowl of water and 15 Limau kesturi (lime), cut into halves
2 stalk serai (lemon grass) (bruised)
3 tablespoons Salted soya beans -and-
2 teaspoons Blachan (prawn paste) (pounded)
5 Green chilli
1 1/2 cups Tofu (fried and sliced)
5 Eggs (hard-boiled and quartered)
5 Red chilli
1/2 Bowl shallots (sliced and fried until brown)
5 stalk of spring onions (chopped)

Preparation

1 The lengkuas, ginger, garlic and shallots are to be pounded and the ingredients following them are to be added to it. 2 Boil shrimp in 5 bowls of water. Keep the stock. Peel the shrimp and cut them into halves. 3 Heat oil in pan and stir fry the rempah. After a few minutes add the pounded soy beans and serai, then fry until it fragrant. 4 Pour the prawn stock into the ingredients and bring it to boil. Add salt, sugar, and gradually add the plain flour gravy. It is cooked when the sauce fragrant.