Name: Cik Ani’s Mee Rebus (Mi Rebus Cik Aini)
Cuisine: Malaysian
Ingredients: Bean sprouts 200 g (7 oz), blanched just before serving; Hard-boiled eggs 3, shelled and cut into wedges; Chinese celery 4 sprigs, sliced; Sugar to taste; Ginger 1-cm (½-in) knob, peeled; Water as needed; Meat curry powder 3 Tbsp; Firm bean curd 4 pieces, deep-fried and cut into 6 pieces each; Cooking oil 4 Tbsp; Crisp-fried shallots 55 g (2 oz); Salt to taste; Garlic 6 cloves, peeled; Spring onions (scallions) 4, sliced; Fresh yellow noodles 2 kg (4 lb 6 oz), blanched just before serving; Peanuts 85 g (3 oz), roasted and pounded; Preserved soy bean paste (tau cheo) 110 g (4 oz); Sweet potatoes 1 kg (2 lb 3 oz), boiled, peeled and mashed; Galangal 2-cm (1-in) knob, peeled and bruised; Red chillies 2, seeded and sliced; Kalamansi limes 6, halved; Green chillies 3, seeded and sliced; Shallots 10, peeled; Beef 1 kg (2 lb 3 oz), cut into small pieces; Tomatoes 5, quartered

Make gravy. Combine ingredients for spice paste in a food processor and blend until smooth.

Heat oil in a wok and sauté spice paste until fragrant. Add meat curry powder and preserved soy bean paste and sauté until fragrant.

Add beef, water, sweet potatoes and galangal and boil for 20 minutes.

Add tomatoes and peanuts and lower heat to simmer

Cik Ani’s Mee Rebus

Mi Rebus Cik Aini

Ingredients

Method

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