Mee rebus

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

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
Noodles
Main course
Gluten-free

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