Mee Rebus Recipes | TSK Foods

Mee Rebus

September 25, 2014

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50g Buah keras

50g Peanuts

100g Dried Shrimp

1 tbsp Fermented Bean Paste

1 tsp Ginger Grounded

2 tsp Blue Ginger

2 tsp Garlic grounded

1pcs Lemongrass

1pcs Red Shallots Grounded

1 pcs Chilli

Soup Stock

300g Sweet Potato

50g Bean Sprout

1 pcs Egg, Hard Boiled

1 pcs Fried Beancurd

1 tsp Fried Shallots

Chopped Celery

1 pcs Green Chilli

Lime

Belachan

1 pkt (420g) Kang Kang Hokkien Noodles

Heat oil in wok and fry peanuts and buah keras. Slowly adding in femented bean paste, dried shrimps and belachan.

Fry on low heat till fragrant the finely ground mixture of ginger, blue ginger, garlic, lemongrass, red shallot and chilli.

Combine the two mixtures in a soup stock on low heat and slowly add in boiled mashed sweet potato to thicken the gravy.

Slowly add in corn starch and stir well to thicken the gravy as desired.

Blanch Kang Kang Hokkien Noodles in hot water and drain off.

Pour the gravy over Kang Kang Hokkien Noodles topped with beansprouts, slices of boiled egg, fried beancurd and fried shallot.

Garnish with chopped celery and sliced green chilli and lime.

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