Mee Rebus

Origins of Mee Rebus

The dish is also known as mi rebus, or mie rebus in Indonesia. As the egg noodles used in the dish are considered to be of Chinese origin, some suggest that mee rebus has had Chinese influence. Some believe that the dish originated from the Indonesian island of Java, where it is known as mee jawa, although the latter dish bears little semblance to mee rebusin its current form in the Malay Peninsula. It is also thought that the dish comes from the northern states of Malaysia and was brought southward by Indian-Muslim peddlers. Vendors peddled their wares from containers and a mobile stove hung between poles, cooking the food on the spot. As the dish traversed the Malay Peninsula, each Malay state concocted its own variation, adding new spices and flavours to the gravy.

 

1. Heat Vegetable Oil in a pot and stir fry the Paste, till light brown.
2. Add in Meat Curry Powder Paste, mix well, and then add in the Beef. Render all ingredients in pot well. 
3. Add in fermented Soy Bean Paste (Taucu or Tao-cheo), and sauté the Beef until the oil begins to surface. 
4. Add in water, Cubed Tomatoes, Galangal, Mashed Potatoes, and Mashed Sweet Potatoes. Stir until the Mashed Potatoes and Mashed Sweet Potatoes dissolve into soup. 
5. Add in Celery, Toasted Pounded Peanuts, and Tomato. Stir evenly and let simmer for approximately 20 minutes until the gravy thickens and meat becomes tender.