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Mee Rebus Jawa

 

Mee Rebus

 

Ingredients:

1 kg yellow noodles (scalded)

500 g beansprout (scalded)

Garnishes:

sliced green chillies

6 hard boiled eggs

4 pieces fried beancurd

fried sliced shallots

chopped spring onions and celery

Ingredients for gravy:

1 cup fermented bean paste (washed and drained)

1 cup dried shrimps (geragau)

1 cup peanuts

6 buah keras

1 piece blachan (toasted and pounded)

1 cup water

4 tbsp flour

1/2 cup cooking oil

Ingredients to ground:

1 inch ginger

1 inch blue ginger (lengkuas)

5 cloves garlic

2 stalks lemon grass (serai)

30 shallots

20 dried red chillies

Method for gravy:

1) Fry peanuts and buah keras in a little oil and blend together with fermented bean paste, dried shrimps and blachan.

2) Heat 1/2 cup cooking oil and fry grounded ingredients until aromatic and well cooked.

3) Add in blended ingredients from (1) and fry for a few minutes more.

4) Add in 80 oz water or stock and let it boil.

5) Thicken stock with 1 cup water mixed with 4 tbsp flour and stir until gravy is thick (dilute according to thickness).

6) Add salt and sugar to taste.

To serve:

Mix scalded noodles with some beansprouts and pour some gravy over it.  Garnish with egg slices, sliced green chillies, a cut lime, some taupok and fried shallots.  Add a dash of black soya sauce.

Mee Rebus Jawa, 5.0 out of 5 based on 1 rating Print Print Email Email
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 1.67/5)

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November 25th, 2006 Posted by | Rice and Noodles | 4 comments

4 Comments »

  1. Alamak no curry on the receipe to make the kuah brown. Unless this is a different style mee rebus.

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    Comment by Nasser | September 26, 2007

  2. Nasser, this recipe does not use curry powder. Why don’t you try out the recipe, it is quite tasty.

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    Comment by rose | October 1, 2007

  3. Hello. This recipe requires fermented bean paste. What bean is that

    xx
    CC

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    Comment by CC | January 24, 2010

  4. Hi Rose,

    What type of peanuts to use, roasted or raw? Please advice. Thanks.

    Regards,
    Vincent

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    Comment by Vincent | February 7, 2010

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