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"A bowl of Mee Rebus topped with bean sprouts, sliced eggs, and crispy shallots, served with a side of calamansi."
"Unravelling Mee Rebus: A Malaysian Culinary Adventure"
 

Mee Rebus: A Culinary Gem from Malaysia, Singapore, and Indonesia

    Discover the rich flavours of Mee Rebus, a cherished hawker dish that reigns supreme in Malaysia, Singapore, and Indonesia. Known by various names such as Mee Jawa, Mee Celor, and Mee Kuah across these regions, Mee Rebus stands out for its distinctive gravy and noodle combination. The dish's origins may be shrouded in mystery, but its variations like Mee Rebus Johor and Mee Rebus Penang highlights the cultural adaptations based on local ingredient availability.

The Quintessence of Mee Rebus Johor

    Mee Rebus Johor, the most celebrated version, features a unique blend of pure beef stock and mashed sweet potatoes, creating a rich and thick gravy. This dish is a symphony of flavours, thanks to the yellow egg noodles (Mee Kuning) drenched in a spicy, thick gravy known as Kuah. What sets this gravy apart is the surprising consistency achieved through mashed sweet potatoes. While traditional recipes favour sweet potatoes for thickening, modern variations might include potatoes or tapiocas, enriched with ingredients like ground peanuts, bean sprouts, hard-boiled eggs, sliced Tau Kwa (fried firm bean curd), and a medley of garnishes such as Chinese celery(Daun Sup), green and red chillies, and crispy fried shallots (Bawang Goreng), all finished with a splash of tangy Calamansi (Limau Kasturi).

Discovering Mee Rebus in the Heart of Malaysia

    My journey to discover Mee Rebus led me to an unassuming, all-women-run eatery, Warung Zarahman, tucked away in Jalan Masai Lama behind the Petron Station. Despite its modest setting, this place, humorously nicknamed by us as "Biriyani Friday only Ma", serves up a signature Mee Rebus that has captured the hearts of many, including mine. One of our friends said that their Biriyani is very tasty and we went there for lunch one day. To our disappointment, she said that they serve Biriyanis only on Fridays (" Biriyani Friday only, Ma"!).  Later we did try their Biriyani, but what took my fancy was their tasty "Mee Rebus", it's their signature dish. This dish not only represents a slice of Johor's culinary tradition but also stands as a testament to the restaurant's over 30-year legacy in the neighbourhood.

Crafting Mee Rebus in Your Kitchen

    Inspired to recreate this Malaysian delicacy at home, I embarked on a culinary adventure, navigating through the extensive list of ingredients and intricate preparation steps. The result is a homemade Mee Rebus that brings a piece of Malaysia into my kitchen, a dish I've come to perfect and cherish.

 

For more Malaysian Delicacies, Click here...


Cuisine - Malay, Indonesian
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 30–45 Minutes
Cooking Time - 30–45 Minutes
 

Mee Rebus, a classic dish brimming with the flavours of Malaysia!

Ingredients:

For the Gravy(Kuah):

Sweet Potatoes -  500 Grams.
Lemon Grass - 3 Stalks
Turmeric Powder - 1Teaspoon
Mutton Masala/Rempah Powder - 4 Tablespoons
Beef/Chicken Stock - 3 Cups
Palm Sugar - 1 Tablespoon
Oil - 3 Tablespoons

To Grind:

Dry Shrimps - 30 Grams
Shallots - 10 Nos.
Onion - 1 No.
Garlic - 8–10 Nos.
Galangal - 1" Piece
Ginger - 1" Piece
Fermented Soya Bean (Taucheo) - 2 Tablespoons

To Mix & Serve - Mee Rebus:

Yellow Noodles (Mee Kuning) - 400 Grams.
Bean Sprouts - 150 Grams
Boiled Eggs - 6 Nos.
Firm Bean Curd (Tau Kwa) - 2 Pieces
Red Chillies - 2 Nos.
Green Chillies - 2 Nos.
Chinese Celery (Daun Sup) - 2 Stalks
Spring Onions - 2 Stalks
Deep Fried Shallots (Bawang Goreng) - 3–4 Tablespoons
Roasted & Ground Peanuts - 6 Tablespoons
Limes / Calamansi (Limau Kasturi) - 6 Nos.
 

 

Method:

Preparation Steps for Mee Rebus Gravy:

  • Begin by steaming the sweet potatoes until they are fully softened. Once cooled, peel and thoroughly mash them.
  • Soften dried shrimp in hot water for about 10–15 minutes, ensuring they're ready for blending.
  • Combine the specified 'To Grind' ingredients into a smooth paste, using a small amount of water for consistency.
  • Gently bruise the lemongrass stalks to release their flavour.
  • In a large saucepan, heat the oil before sautéing the blended paste with the lemongrass until it emits a fragrant aroma.
  • Stir in turmeric powder and mutton masala, cooking over a low heat until the oil begins to separate from the spices.
  • Pour in 2 cups of beef or Chicken Stock, and bring to a simmer.
  • Integrate the mashed sweet potatoes into the mixture, continuing to cook until well combined and the gravy begins to thicken.
  • Gradually add the remaining stock to achieve the perfect gravy consistency, seasoning with salt and palm sugar before bringing to a final boil.

Assembling and Serving Mee Rebus:

  • Blanch yellow noodles briefly in boiling water, then set aside.
  • Quickly blanch bean sprouts for a crisp texture.
  • Dice the firm bean curd into small cubes, seasoning with a touch of turmeric powder and salt, before frying until golden. Drain on paper towels.
  • Boil eggs to perfection, peel, and cut it into halves.
  • Slice red and green chillies for garnish, and finely chop Chinese celery and scallions.
  • Prepare calamansi by cutting into halves for squeezing.

 

Serving the Dish:

  • Arrange the blanched noodles in a bowl.
  • Generously ladle the warm, aromatic gravy over the noodles.
  • Embellish with bean sprouts, halved eggs, and fried bean curd.
  • Sprinkle with slices of chillies, scallions, Chinese celery, and a dusting of toasted peanuts and crispy shallots (Bawang Goreng) for added crunch.
  • Finish with a squeeze of calamansi juice for a zesty lift.


Serving Suggestions:

    Enjoy Mee Rebus warm, with adjustments in stock for your preferred gravy thickness. This authentic recipe, while traditionally using beef stock, can be adapted with chicken or lamb stock, showcasing the versatility and inclusive nature of Malaysian cuisine.


Important Tips for Perfect Mee Rebus:

  • Serve Mee Rebus while it's still warm to fully enjoy its flavours.
  • Aim for a slightly thick gravy consistency by adding just the right amount of beef or chicken stock.
  • Enhance the flavour profile by gently bruising the lemongrass stalks.
  • Before serving, remember to remove the lemongrass stalks from the gravy.
  • While the authentic recipe calls for beef stock, chicken or lamb stock can be equally delicious substitutes.
  • Sweet potatoes lend a subtle sweetness to the gravy, adding depth to this traditional dish.

    For those eager to explore more about Malaysian delicacies and embark on a culinary journey, Mee Rebus offers a taste of the region's rich culinary heritage, inviting food enthusiasts to dive into its spicy, savoury, and sweet nuances.


 
A large stainless steel stockpot filled with golden chicken stock releasing thick plumes of steam against a dramatic black background.
Homemade Spiced Chicken Stock

 Homemade Chicken Stock: Traditional and Instant Pot Methods

Let's be entirely honest: reaching for those shop-bought stock cubes is a habit born of pure convenience and indolence, but not flavour. Most commercial blocks are packed with little more than salt, preservatives, and artificial dye. Making your own stock at home is a remarkably straightforward job that turns simple chicken bones and basic kitchen spices into a rich, clear, and intensely flavour filled broth. By skipping the usual Western root vegetables and focusing on whole warm spices like ginger, cinnamon, and peppercorns, you create a clean, versatile base specifically designed to make your rice dishes and Asian soups taste exactly like they should.

      ↓ JUMP TO RECIPE  

A full platter of authentic Malaysian Nasi Lemak served on a banana leaf alongside a traditional leaf-wrapped conical packet.
Malaysian Nasi Lemak with accompaniments

Authentic Malaysian Nasi Lemak Recipe: The Ultimate Comfort Food

    Let's cook Malaysia’s National Dish right in your home kitchen. This recipe is a simple guide which delivers fluffy, pandan infused coconut rice paired with a deeply rich, slow cooked spicy sambal, crispy anchovies, groundnuts and fried fish. Perfect for weekend feasts or a special family breakfast, this traditional recipe captures the true spirit of Malaysian street food culture. Learn the time-tested steaming methods and crucial ingredients and steps needed to balance the fiery, sweet, and savoury elements of this beloved classic "Malaysian's Own Nasi Lemak". 

      ↓ JUMP TO RECIPE  

SM
SWEET & SOUR CHICKEN
     This Chicken recipe is a wonderful combination of Sweet & Sour taste, which is definitely a tongue tickler.  Within various Chinese Cooking methods, Sweet & Sour method is one variation, which is fancied all around the world.  It is cooking Chicken, Fish, Pork or Tofu along with Sweet & Sour Sauces.  It goes extremely well with simple Fragrant Jasmine Rice or Fried Rice Varieties.
     This is a very simple recipe.  But the real trick and taste lie in the consistency of the sauce and the batter used to marinate the chicken.  When you bite the chicken pieces it should be slightly crunchy, but at the same time, they should be delicate, smooth and succulent. The Sweet & Sour Sauce should be light and it should coat the chicken pieces all around evenly. And they shouldn't turn soggy. Some recipes call for Pineapples or Cucumbers along with Chicken, Onions and Bell Peppers.
     Any dish with a mix of tastes and flavours have always fancied me, especially sourness and sweetness mixed together, hold my taste buds to an extreme that they linger in my senses too deeply.  This dish is one kind that suits the trick.  It is also a family favourite.


Cuisine : Chinese
Course : Side Dish
Spice Level  : Low
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 -15 Minutes

INGREDIENTS :

Boneless Chicken Pieces - 250 ms
Shaoxing Wine -  1 Tbspn (optional)
Onions - 2 Nos.
Green Bell Pepper - 1 No.
Scallion - 1 Stalk
Garlic - 3-4 Cloves
Oil - For Frying

For Batter :

All-purpose Flour (Maida) - 2 Tbspns
Corn Starch - 2 Tbsp
Cold Water - 1/4 Cup
Baking Powder - 1/4 Tspn.
Egg - 1 No.
Salt - To Taste

For Sweet and Sour Sauce :

Tomato Ketchup - 3 Tbspns
Hot Chilli Sauce - 3 Tbspns
Plum Sauce - 1 Tspn
Rice Wine Vinegar - 1/4 Tspn
Oyster Sauce - 1/2 Tspn
Honey - 2 Tbspn
White Pepper Powder - 1 Tspn
Salt - To Taste

METHOD :

  • Clean and cut the Chicken pieces into small bite-sized cubes.
  • Marinade the Chicken pieces with Shaoxing Wine and Salt and leave it aside for 8-10 minutes.
  • Mix the ingredients mentioned under 'For Batter' in cold water.
  • Coat the Chicken pieces with the Batter.
  • Heat Oil in a pan, and deep fry the batter coated chicken pieces on a high flame.
  • Remove them from oil and spread them on a paper towel to soak up the extra oil.
  • Mix the ingredients mentioned under 'For Sweet and Sour Sauce' in a bowl and keep it aside.
  • Heat 2 Tablespoons of oil in a separate pan and saute minced Garlic until fragrant.
  • Add Onions and Bell Peppers to the above and stir- fry them for a while in High flame.
  • Pour in the Sweet & Sour Sauce and bring it to boil.
  • Add the Chicken Pieces and mix well until all the chicken pieces are well coated with the sauce.
  • Leave this on a low flame for few minutes, until all the sauces are evenly absorbed.
  • Garnish it with chopped scallions.
  • Dish out and serve it immediately with Jasmine Rice, White Rice or Fried Rice.

NOTES :

  • Mix the ingredients for the batter in ice cold water, this will give a crispy texture to the fried chicken.
  • Shake off the extra batter from the chicken before frying them.
  • Any type of Red Chilli Sauce, Chilli-Garlic Sauce or Thai Chilli Sauce can be used for the recipe. 
  • If using Sriracha Sauce just add 1 Tbspn of the Sauce and balance the sweetness as it is very hot.
  • Can add Green, Red and Yellow Bell Peppers to add colour to the dish.
  • If adding Pineapple cubes, adjust the sweetness accordingly.


A steaming bowl of perfectly cooked, fluffy Thai white jasmine rice served in a black and red bowl.
Perfectly fluffy, fragrant Thai Jasmine Rice

How to Cook Jasmine Rice: The Ultimate Guide to Thai Fragrant Rice

Jasmine rice is world-renowned for its delicate, flowery fragrance and signature nutty aroma. This prized grain stands as a proud testament to the 5000-year-old agricultural history of Thailand. Often referred to as Thai Hom Mali rice or Thai Fragrant Rice, this variety is a staple that elevates every meal it touches. Beyond its native Thailand, it is also lovingly cultivated in Cambodia, Vietnam, and Laos. With its soft, moist texture and just a hint of natural sweetness, perfectly cooked jasmine rice is a culinary delicacy that brings a touch of authentic Southeast Asian Culinary World to your home kitchen.
      ↓ JUMP TO RECIPE  
THAI
THAI PINEAPPLE FRIED RICE
     Thai Pineapple Fried Rice called Khao op Sapparot in Thai is one of my favourite Thai dishes. Best about this Thai Pineapple Fried Rice is its bright yellow hue and the way it is served.  It is usually served in a pineapple bowl which gives a cheerful tropical feel to the dish.  This is a fancier version of Fried Rice which has Cashewnuts and Raisins in it. The aroma of Jasmine Rice, the slight sweetness from the Pineapple and nuts adds a special note to this beautiful dish.
    Thai Pineapple Fried Rice is traditionally prepared with fresh pineapples, canned pineapples can also be used for the purpose. If using a fresh pineapple, cut into halves and scoop out the flesh carefully from inside leaving the outer skin intact and you will be rewarded with a beautiful pineapple bowl to serve out Thai Pineapple Fried Rice.
     Fried Rice is ubiquitous to the region from which it originates.  So the taste, flavour, type of rice and sauces used for the dish varies from region to region.  Any Long grained variety of rice suits best for Fried Rice, but Thai Cuisine uses their unique Jasmine Rice, which is aromatic long-grained and slightly stickier.  Most of their fried rice recipes are flavoured with Fish Sauce (Nam Pla) rather than with soy sauce.

For more FRIED RICE RECIPES, Click here... 

Cuisine - Thai
Course - Main
Spice Level  - Low
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 15 -20 Minutes

HOW TO COOK THAI PINEAPPLE FRIED RICE        KHAO OP SAPPAROT

INGREDIENTS :

For Thai Pineapple Fried Rice :

Jasmine Rice - 11/2 Cups
Prawns / Chicken Pieces - 150 Gms
Eggs - 2 Nos.
Pineapple - 100 Gms
Shallots - 3 Nos.
Garlic - 3 Cloves
Bird's Eye Chillies - Few
Dried Shrimp Paste (Belacan) - 1 Tspn
Cashew nuts - 2 Tbspn
Raisins - 1 Tbspn
Oil - 2 Tbspn
Butter - 2 Tspn

For Sauce :

Turmeric Powder - 1 Tspn
Pineapple Juice - 1 Tbspn
Soy Sauce/Fish Sauce - 1 Tbspn
Chicken Seasoning Powder - 1 Tbspn
Salt - To Taste
Sugar -  A Pinch

METHOD :

  • Mix the Ingredients mentioned under 'For Sauce' in a bowl and keep it aside.
  • Dice the Pineapple into bite sized pieces.
  • Clean and cut the Chicken into small pieces.  
  • Clean, remove shells and devein the Prawns.
  • Heat a little oil in a pan and scramble the eggs with a dash of salt and keep it aside.
  • Dry toast the Dried Shrimp Paste until aromatic.
  • Heat the butter in a pan and roast the Cashew nuts, sprinkle some salt over it and keep it aside.
  • In the remaining butter fry the Raisins for few minutes.
  • Heat Oil and Butter in pan, saute Shallots, Bird's Eye Chillies and Garlic until shallots turn translucent.
  • Add the toasted Dried Shrimp Paste and give a quick stir.
  • Add in the Chicken pieces and fry for a while, add Prawns and fry them until they are 1/2 cooked.
  • Pour in the Sauce Mix and fry for a while in medium high flame.
  • Add the cooked Jasmine Rice and fry them until the rice grains are dry and evenly coated with the sauce.
  • Add the scrambled eggs to the above and mix well.
  • Add Pineapple pieces, Roasted Cashew nuts and Raisins and stir fry for few minutes.
  • Scoop out the Thai Pineapple Fried Rice into the Pineapple bowl.
  • Garnish Thai Pineapple Fried Rice with Scallions and serve hot with any side dish of your choice.

NOTES :

  • Any fragrant long-grained rice variety can be used for the recipe.
  • Use a day old cooked rice for best results. Obviously, keep them refrigerated.
SM
STEW WITH MINCED MEAT


     Stew is a delicately flavoured, curry with only a slight tinge of spices and aromatics and of course a lot of Coconut Milk. What is it about Kerala Cuisine without coconuts?  This recipe calls for minced meat, instead of meat chunks, and the ground paste gives a twist to the traditional Stew.  It is a perfect combination for bread, Appam and Idiyappam.

     This recipe is adapted from Vanitha (a Malayalam Magazine).  My MIL reads this fortnightly, and also collect these books.  Whenever she visits Malaysia, she brings few editions for me.  I love to see the pictures and scroll immediately into recipe pages before pondering into other articles. All the more I am a big fan of Mrs. K.M. Mathews (founder and editor of Vanitha Magazine), it was she who brought in the recipe culture into simple minds.  She has the glory of taking Kerala Cuisine across the globe.  I have a huge collection of her recipes, which I have been collecting since my childhood from Malayala Manorama and Vanitha.

For more recipes from GODS OWN COUNTRY - KERALA  click here...  

Cuisine - Kerala
Recipe Type - Stew
Course - Side Dish
Spice Level - Low
Difficulty - Medium
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 15-20 Minutes

For more MUTTON Recipes, Click here...

 

HOW TO MAKE STEW WITH MINCED MEAT

INGREDIENTS:

Minced Meat - 500 Grams
Carrot - 1 Cup
Green Peas - 1/2 -3/4 Cup
Potatoes - 1 Cup
Onions - 1 No.
Tomato - 1 No.(Optional)
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 1 Cup
Curry Leaves - 2 Sprigs
Salt - To Taste
Oil - 2 Tablespoons
Coriander Leaves - To Garnish

To Grind:

Dry Red Chillies - 4 No's.
Ginger - 1/2"
Garlic - 4 Cloves
Cardamom - 2 pods
Cloves - 2 No's.
Cinnamon - 1/2" Stick
Vinegar - 1 Tablespoon


METHOD:

  • Grind the ingredients mentioned under 'To Grind' along with vinegar to a smooth paste.
  • Clean, Peel and dice Carrots and Potatoes.
  • Heat oil in a pan and shallow fry the diced Potatoes until 1/2 cooked.
  • Remove the potatoes from the oil and drain them on a paper towel.
  • In the remaining oil, sauté Onions and Curry leaves until onions turn translucent.
  • Add the ground paste to the above and fry them until oil separate from the mixture.
  • Add Tomatoes and sauté until they are well cooked.
  • Then add in thhe Minced Meat and sauté it for a while until the colour changes.
  • Next, add Carrots, Peas and Shallow fried Potatoes to the above.
  • Sprinkle some salt and enough water for the Vegetables and Minced meat to cook.
  • Once the vegetables and minced meat are cooked, pour thin coconut milk and mix well.
  • Leave this to boil on a very low flame, stirring occasionally.
  • Finally, pour in the Thick Coconut Milk and give a quick stir.
  • Leave this on a low flame for a few minutes.
  • Finally, garnish it with Coriander Leaves.
  • Creamy Minced Meat Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
  • Goes well with Bread too. 

NOTES:

  • Shallow frying the potatoes are truly optional.
  • If you want bit more spicy stew, can add few Green Chillies while sauteing the onions, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
  • If cooking the meat and vegetable in a pressure cooker, just cook it for a whistle.  
  • Minced meat tends to cook sooner, and the vinegar makes it soft and succulent.
  • I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which yields you with a creamy, white Stew.  But it is purely optional

SM
CHOCOLATE PUDDING
      This is a simple stove-top Chocolate pudding.  The best about this recipe is that it is very easy to make, yet it is rich, creamy and delicious. When it comes to desserts, I feel puddings are always a delight and infinitely adaptable to your whims. As simple as it is, but you can make it look more glamorous with a little bit of dressing.  Just a dollop of whipped cream, some chocolate shavings or just dust some cocoa powder over the pudding, they can really dazzle your palate. 
     The process of making pudding is quite simple. Puddings are usually made with milk or cream, sweetened and thickened by cooking them briefly on the stove top or in the oven.  Unbaked puddings get their thickness and rich, creamy and silky texture from a mixture of corn starch and egg yolks.  Needless to say, Chocolate pudding gets its intense flavour from the chocolate.

Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 6
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 5 -10 Minutes
Setting Time - 3 -4 Hours

HOW TO MAKE CHOCOLATE PUDDING


 

INGREDIENTS :

Milk - 2 Cups
Sugar - 1/4 - 1/2 Cup
Cocoa Powder/Cooking Chocolate - 1/3 Cup
Corn Starch - 4 Tspn.
Egg Yolks - 3 (Large)
Vanilla Extract - 2 Tspn.
Salt - 1/4 Tspn.
Whipping Cream - 3/4 Cup

METHOD :

  • Mix 11/2 Cups of Milk, Sugar, Cocoa Powder in a Sauce Pan.
  • Cook this is on a medium high heat.
  • Once cooked, remove from fire and keep it aside.
  • Whisk the remaining 1/2 cup of Milk with Corn Starch, Salt, Egg Yolks and Vanilla Extract in a bowl.
  • Gradually whisk the above hot milk and cocoa mixture into the egg mixture until well incorporated.
  • Cook this mixture over medium-high heat whisking constantly, until it comes to a full boil.
  • Reduce the heat and whisk again until the mixture thickens for about 2 -3 minutes.
  • Pour this into small cups.
  • Cover the cups and refrigerate it for 3-4 hours or until set.
  • Serve the Chocolate Pudding with a dollop of whipped Cream on top.

NOTES :

  • Whisk the mix throughout the cooking process.
  • If you have lumps in the pudding, strain it through a fine-mesh.
  • The pudding mix would be slightly thin and runny when warm.
  • But it would be firm enough when cooled.
  • Smooth the pudding tops gently against the surface before refrigerating.
  • Put a cling wrap on top or cover the pudding mould/cups before refrigerating. 
  • Adjust the amount of sugar according to your taste preference.
  • Pudding stays good for 3-4 days in the refrigerator.


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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

Sm

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