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

For the Gravy(Kuah):

To Grind:

To Mix & Serve - Mee Rebus:

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.

    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.

STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

 HOW TO COOK STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

STIR-FRIED BEAN SPROUTS - TAUGEH GORENG

INGREDIENTS:

METHOD:

• Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
• Allow it to drain in a Colander.
• Heat Oil in a pan over high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Add Taugeh/Moong Bean Sprouts, Light Soy Sauce, Salt and a pinch of Sugar and give a quick stir.
• Cook this on a high flame for a minute.
• Add finely chopped Chives/Spring Onions and cook briefly.
• Immediately switch off the flame.
• Serve Taugeh Goreng/stir-fried Bean Sprouts immediately.

NOTES :

• Cook the ingredients over a high flame for a brief period of time.
• Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice. 

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO SPROUT GREEN GRAM

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO CHOOSE & SOAK GREEN GRAMS?

• Choose good quality beans for the purpose.
• Old & seasoned Green Grams do not sprout well.
• Rinse the Green Gram 2-3 times or until water runs clear.
• Rinsing the beans also helps to get rid of any contamination.
• Soak the Green Grams in clean tepid water.
• Use boiled & then cooled water or filtered water to soak the Green Grams.
• Soak the Green Grams for about 7-8 hours/overnight.
• Once soaked, drain the water used for soaking the Green Gram.
• Drain the soaked Green Grams in a Colander and rinse it once again in clean water.
• Now the Green Grams are ready to be sprouted.

METHOD 1:

SPROUTING THE GREEN GRAMS IN A CLOTH:

• Use a clean cloth for the purpose.
• Wash the Cloth in hot water and dry it before tying the soaked Green Grams.
• Now collect the drained Green Grams into the cloth.
• Tie it up with a knot.
• Place the knotted Cloth in a Container.
• The container should be such that water does not stagnate at the bottom.
• Place a stand at the bottom and then place the tied cloth over it.
• Discard any stagnated water at intervals.
• Cover the container with a meshed lid.
• Alternatively, you can tightly tie a piece of cloth & cover the container.
• Leave it undisturbed in a warm & dark place until the Green Grams Sprout.
• The time for sprouting totally depends upon the weather and temperature.
• Some Green Grams sprout within a few hours, but some take a few days to sprout.
• Sprinkle the Green Grams with water, if it takes longer than a day to sprout.
• Sprinkle, drain any excess water and place it again into the container.
• The cloth should remain damp throughout the germinating process.
• If it dries up, sprinkle some water to make it damp again.
• Follow the process until the Green Grams, sprouts well & the sprouts reach the desired length.
• If you want longer Sprouts, continue the process for a few more days.
• Once germinated, the sprouts can be stored in a refrigerator.
• Use it within 2-3 days.

METHOD 2:

SPROUTING THE GREEN GRAMS IN A CONTAINER

• Now collect the drained Green Grams into the container.
• Discard any stagnated water at intervals.
• Cover the container with a meshed lid.
• Alternatively, you can tightly tie a piece of cloth & cover the container.
• Leave it undisturbed in a warm & dark place until the Green Grams Sprout.
• The time for sprouting totally depends upon the weather and temperature.
• Some Green Grams sprout within a few hours, but some take a few days to sprout.
• Sprinkle the Green Grams with water, if it takes longer than a day to sprout.
• Sprinkle, drain any excess water and place it again into the container.
• The Grams shouldn't dry up and should remain damp throughout the germinating process.
• If it dries up, sprinkle some water to make it damp again.
• Follow the process until the Green Grams, sprouts well & are of the desired length.
• If you want longer Sprouts, continue the process for a few more days.
• Once germinated, the sprouts can be stored in a refrigerator.
• Use it within 2-3 days.

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO CHOOSE SPROUTED GRAMS

• Choose fresh, plump and crunchy sprouts
• The Sprouts shouldn't be slimy with any bad odour.
• Do not buy if the sprouts have wilted.
• Buy Sprouts which are stored in a refrigerated condition.
• If the sprouts are kept at room temperature, the sprouts will photosynthesize due to Sunlight which can make the sprouts turn into Green in colour.  Such sprouts may taste bitter.

CULINARY USES OF BEAN SPROUTS.

• Fresh Sprouted Green Grams can be eaten raw.
• They taste slightly sweeter and has a crunchy texture when the sprouts are fresh.
• Sprouted Green Grams can be used in Stir-fries, Curries or in Sundals.
• Add it along with fresh Vegetables and convert it into refreshing Salads.
• A typical South Indian Salad called KOSAMBARI is prepared with sprouted Green Grams, Cucumber and Carrots.
• Sprouted Green Grams can be ground into a batter along with spices and can be used to make Dosais/Uthappams/Adais.
• A slightly long Sprouted Moong Bean(Green Gram) called 'Taugeh' is a common ingredient in South East Asian Cuisine.
• It can be used to cook Stir-fries like Taugeh Goreng, Soups and it is also used as garnishes.
• Taugeh is one main ingredient used in South East Asian Spring Rolls(Popiah)/Vietnamese Spring Rolls.
• Sprouted Moong Bean(Green Gram/Taugeh is used in a variety of Noodle dishes like Mee Goreng, Pad Thai, Singapore Mee, Hokkien Mee, Bihun Goreng, Char Keuy Teow, Mee Rebus etc.,

HOW TO STORE SPROUTED GREEN GRAMS:

• Use it within 2-3 Days.
• Keep sprouted Green Grams refrigerated.
• Rinse it before using.

Important: Food Safety

• If the Green Grams takes a longer time(more than 2 days) to germinate, do not eat it raw. Cook and then eat it.
• Sprouts are common source of Bacterial contamination.
• Rinse it well before using it.

SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

 HOW TO COOK SCRAMBLED EGGS WITH BEAN SPROUTS/TAUGEH

INGREDIENTS :

METHOD:

• Clean, snap-off the tails from Taugeh/Moong Bean Sprouts and rinse it thoroughly.
• Allow it to drain in a Colander.
• Heat Oil in a pan over a high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
• Pour it into the Pan & Scramble it on a medium flame until cooked.
• Season it up with Light Soy Sauce and give a quick stir.
• Add Taugeh/Moong Bean Sprouts along with a pinch of Sugar and give a quick stir.
• Cook this on a high flame for a minute.
• Immediately switch off the flame.
• Serve Scrambled Eggs with Bean Sprouts/Taugeh Telur Goreng immediately.

NOTES:

• Scramble the Eggs and then finally add Bean Sprouts/Taugeh.
• Cook the Bean Sprouts/Taugeh over a high flame for a brief period.
• Taugeh/Moong Bean Sprouts should not be overcooked or turn soggy.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice. 

NOTES :

Classic Kopitiam Moment with Black Kopi

Experiencing a Kopitiam in JB City Centre

    One of our favourite Kopitiams is Kin Wah Kopitiam in JB City Centre. Even at 6 AM, this small corner lot is bustling with people. The setting is simple, with tiny red plastic stools and rickety tables. Despite the chaos, the agile waiters ensure your order is served correctly. Our usual order includes a strong Kopi O (black coffee) or Kopi (with milk), Milo Ais (iced Milo) for the kids, and toasted butter kaya bread. They also serve delicious Malaysian dishes like Nasi Lemak, Mee Goreng, Mee Rebus, Karipuffs, and Kuihs.

A Poetic Moment in a Kopitiam Alley

    Sitting in the alley near this Kopitiam once inspired me to write a poem. The moody, about-to-rain weather and the surrounding crowd sparked these lines

Sitting in an Alley ...

An old street in the heart of a city 

A street tended to look clean

Buildings proclaiming their age

Named to be as Vintage...

A style fascinating the present generation

Different faces pop up every now & then,

Inquisitive looks, a look which holds newness.

Tourists, locals, photographers, residents...

All walking around the streets

What these streets hold for them

Is completely unknown

To the onlookers...

Typical styles unique to themselves 

Are the shops lined up in the alley 

Some ancient

Like pages from a yellowed

Dog-eared book 

With age-old owners 

Lingering around with ease 

Maybe, they’ve lived their life

In this alley clock-in, clock-out

Rusted out in the withering times

Stooped and shrivelled out of old age... 

Living a life of their own...

Some shops decked up to look old

Showcasing the commercials.

Fascinating the odds

Quite synonymous is the style 

Of a barbershop, small and lighted

Lined up with Decors from a thrift shop.

An age-old red building flaunting the tradition 

Typical restaurants catering food in the name of classics

Small Kopitiams, bakeries & eateries

Streets with painted walls

Captivating the curious eyes 

Encasing an urge for a click...

All along I sit in my car,

Watching with awe,

The street, an age-old alley

Standing out in the sands of time.

The dimly lighted shops

Smells wafting from nearby restaurants

The moving crowd 

The curious little faces

With expressionless definitions

All the more the moving cars

Moving so close to our car, 

That I get alarmed when each one passes by...

The name of the Street is 

Jalan Tan Hiok Nee

Johor Bahru

Classic Kopitiam Moment with Black Kopi

    Let's delve back into the world of Malaysian Coffee—Kopi. During a visit to Singapore, I had a fascinating chat with the Kopi maker (is it alright to call him a Barista?) at a Kopitiam located beneath the National Arts Centre at Esplanade. Curious about crafting this delightful brew at home, I asked for his secrets. With a warm smile, he assured me it's quite straightforward. The essential ingredient? Simply a good quality coffee powder.

    Here's his method: All you need is a mug, a coffee sock, or a fine-meshed filter—nothing too fancy or complicated. First, measure the coffee powder and pack it into the coffee sock. Next, place the sock into the mug and pour in boiling water—ideally between 90°C and 95°C. Let it brew for a few minutes, and voilà, you've made Malaysian-style Kopi. Whether you prefer it strong and bold or light and mild, adjust the brew to your taste. Add a sweetener and enjoy it as a robust Kopi O (black coffee) or dress it up with creamer or condensed milk for a creamier Kopi C.

    In the diverse world of Kopitiam culture, every variation of coffee and tea carries its own signature. I was initially intrigued by the unique 'initials' used—Kopi O (Kopi Or (or) Kopi Kosong), Kopi C (truly Kopi Si), Kopi Peng, Teh O, Teh C, Teh Halia, Teh Tarik, and many more, each with its own distinct character.

What You Need to Know About Malaysian Kopi

Classic Kopitiam Moment with Black Kopi

    Malaysian Kopi is distinct from your typical coffee due to its strong, rich flavour and unique preparation method. Unlike the more commonly known Arabica beans, traditional Malaysian Coffee is made from Robusta beans, which are known for their higher caffeine content and bolder taste. This coffee is traditionally roasted in a mixture of butter and sugar, giving it a caramelized aroma unlike any other, making this Kopi Recipe uniquely Malaysian.

Enriching Your Kopi Experience

    To fully immerse yourself in the Malaysian coffee culture, try pairing your Kopi with some classic Kopitiam treats like kaya toast. The combination of rich coffee and sweet, buttery toast makes for a delightful breakfast or snack.

Explore more Beverages, here...

Cuisine - Malaysian(Hainanese)
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM   


Brewing Time - 5 Minutes
Preparation Time - 5–10 Minutes
 

For more traditional Malaysian recipes and beverage guides, visit Essence of Life - Food.

Stir and Sip: Creamy Kopi C

Essential Tools for Brewing Kopi:

    To get started with Malaysian brewing technique, you’ll need a few basic tools, just the most simple, but traditional Kopi gears.

• Kopi Sock: This cloth filter is the key to authentic Malaysian Kopi.
• Kopi Pot: Preferably stainless steel, used to catch and brew the coffee.
• Porcelain Cups: To serve the Kopi in traditional style (with green floral prints).

 Then, of course, you would need some roasted and ground coffee powder. It’s really simple, all you need to do is to immerse (brew) the Kopi powder in hot water for about 3–5 mins to get a kopi concentrate. Then, remove the kopi grounds, dilute if necessary and serve!

Let's see how it is made traditionally,

• This recipe allows you to scale up your kopi brewing and to cater for more.
• The Coffee brew ratio is 12- 15gms of Kopi powder for every 240 ml Cup 

Step-by-Step Guide:

Ingredients to Brew Malaysian Kopi:

Optional Ingredients:

Sugar/Brown Sugar

or

Creamer/Condensed Milk

Malaysian Kopi Brewing Method:

Brewing Kopi O/Kopi Or (Black Coffee):

• Place the Kopi sock over the pot.
• Add coffee to the sock and pour water heated to 90°C - 95°C.
• Ensure that all the Kopi powder is thoroughly saturated.
• Allow it to brew for 3–4 minutes, then gently tap to mix.
• Gently remove the sock, tapping out the brew
  
• Serve in a porcelain cup with optional sweetener.
• I typically enjoy my Kopi strong and unsweetened, which in local terms is known as Kopi Gao (or Kopi Kau).

Morning Cuppa - Creamer infusion into Kopi O

 

• Follow the same steps as above but add a tablespoon of condensed milk or creamer to the cup before pouring the coffee.

Variations and Tips

Malaysian coffee variations:

    Explore other popular Malaysian coffee variations, like Kopi Peng (iced coffee) and Kopi Po (diluted coffee). Each variant offers a different experience and caters to various palates.

Savour the Richness of Malaysian Kopi C

Notes & Tips:

• This brew leans towards the robust end of the spectrum, often referred to as "Kopi Gao" or "Strong Coffee," a preference I personally favour. 
• Adjusting the strength is simple—simply vary the amount of water added to tailor your cuppa to your taste buds. 
• For a milder version, known as "Kopi Po," dilute the brew with additional hot water, ensuring to maintain the temperature for optimal flavour extraction. 
• Conversely, if you fancy a chilled variant, transform your Kopi into "Kopi Peng" by pouring it over ice cubes in a tall glass for a refreshing treat.

A Quick Tip:

    Now that you know how to make traditional Malaysian Kopi, you can enjoy this invigorating beverage from the comfort of your home. Experiment with the strength and sweetness to tailor it exactly to your taste. Whether you’re sipping a robust Kopi O or a creamy Kopi C, making traditional Malaysian Kopi at home allows you to experience a piece of Malaysian culture. Celebrate International Coffee Day by brewing your own Malaysian Kopi and enjoy the rich, bold flavours that make this coffee unique.