Cik Ani’s Mee Rebus

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

Mi Rebus Cik Aini

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Fresh yellow noodles 2 kg (4 lb 6 oz), blanched just before serving
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Asia
Malaysia
Preserve
South East Asia
Pasta

Method

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