Name: Mee rebus
Yield: Serves four
Cuisine: Malaysian
Ingredients: 2 spring onions, green part only, sliced finely; 2 hard-boiled eggs, quartered; 2 red chillies, finely sliced; 1 cucumber, cut into thin slices; 2 pieces hard beancurd (taukwa), deep fried and sliced; 2 tbsp dried shrimp, ground to a powder; 1 tbsp Malaysian curry powder; 300 g (10 oz) good beef (e.g. fillet), sliced thinly; 2 tbsp peanut oil; 2 tbsp yellow bean sauce (taucheo); 2 tsp sugar; 2½ cups beef stock; 1 cup of boiled sweet potato, mashed; 5 candlenuts or macadamias, crushed; 6 shallots, chopped; 2 cloves of garlic, chopped; 2 slices of fresh ginger, shredded; 2 slices galangal, chopped; 3 dried red chillies, chopped; 400 g (14 oz) fresh Hokkien noodles; 200 g (7 oz) bean sprouts, scalded in boiling water; 2 tbsp crisp-fried shallots (available from Asian grocery stores)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Sweet potato might not be the first ingredient that pops into your mind when you think about making a sauce for noodles, but when Malay hawker stall cooks use it to thicken this full-on gravy, the results are nothing short of miraculous.

Ingredients

5 candlenuts or macadamias, crushed
6 shallots, chopped
2 slices of fresh

Asia
Malaysia
Main course
Gluten-free
Noodles
South East Asia

Method

Using a mortar and pestle, pound candlenuts, shallot, ginger, garlic, chilli, galangal, curry powder and shrimp powder to a thick paste. Heat peanut oil in a hot wok and fry paste until it is warmly fragrant. Add beef and cook for 2 minutes. Add sugar and yellow bean sauce, stir through, then add sweet potato and stock. Mix well.

Cover noodles with boiling water in a heatproof bowl. Lea

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