Mee Rebus

This Mee Rebus recipe, I originally jotted down from a cooking programme hosted by Chef Wan, long ago. I remember, the first time I gave it a try. It was a hit. Now, it remains as my regular Mee Rebus recipe & to those who frequent the makan-makan at my place, this is your favourite Mee Rebus.

It is indeed simple to cook. Perhaps the preparation takes longer time but I promise you it is worth every trouble you have to endure in your kitchen.. ;-)

First is to sautee 10 cloves of shallots, 8 cloves of garlic & an inch of ginger all blended together.

Once almost golden & fragrant, add in a packet of beef curry paste.

When the paste is cooked, add in a kg of sliced beef,an inch of galangal (lengkuas) lightly pounded & 2 tbsp of preserved soy bean(tauchu).

Preserved soybean (tauchu)

Stir for awhile & pour in 400 - 500ml water.

Let simmer until the beef tender. Once tender, join in mashed sweet potato (a kg of sweet potatoes, boil until tender & mash)

Stir & add in 2-3 tbsp of grind peanuts. (The peanuts are fried without fats until crispy, discard the skin & grind. But I chose to microwave the peanuts for a few minutes before grinding instead of frying). Add more water if necessary.

Add 2 tbsp of sugar & a tbsp of salt or to taste. Join in 4 cut tomatoes & it's ready.




Serve with yellow noodle. Run hot water over the noodle before serving.

The condiments that go together with my Mee Rebus.

Clockwise- boiled eggs, fresh chillies, fried tofu, sliced chinese coriander, cut calamansi & fried shallots

Mee Rebus

Mee Goreng Mamak

This style of fried noodle was taught to me by a colleague. I was actually visiting & she was about to cook her signature fried noodle mamak style. So, there I was in her kitchen with hands-on lesson. For the record, mamak is Indian Muslim. This style of fried noodle is dry compared to Chinese style. OK, let's get to my kitchen...

First is to fry sliced tomatoes with cooking oil until softened. I normally use 3-4 depending on size for a packet of 450gm yellow noodle.

Next is to add in beef. I normally boil my beef first before the cooking process. I hate the long wait. But since not much water is used in this recipe, I boiled the beef in ample water. You can also add in chicken but the boiling process is not required. The amount of beef and/or chicken is really up to you.

Wait for the beef and/or chicken to tender. After that join in sliced shallots (2-3 cloves), sliced garlic (1-2 cloves) & chilly paste (2-3 tbs). Stir together.

Cook for 5 minutes & join in sawi (chinese mustard) stems.

Next, add in oyster sauce & soy sauce (1-2 tbs each)

Combine the sawi leaves in the wok.

Once the sawi is well stirred, add in 2-3 eggs. Mamak style fried noodle uses a lot amount of eggs but I choose to use only 3 for 1 cooking.

Add salt to taste.

Next is to put in cut fried tofu. If you have the mamak cake which is used for rojak, add that in
too.

Before joining in the yellow noodle, run hot water onto the noodle to get rid off the chalky taste. Stir well.

Add in another 1-2 eggs. If you like you may add some sweet soy sauce.

Join in sliced fresh chillies & continue stirring.

If it is less salty, you can add in salty soy sauce.

Mee Goreng Mamak . Serve while it's hot.

Garnish with coriander leaves or chinese celery & spring onions.

Laksa Johor

HB loves to play host. Loves having friends & family over. I enjoy cooking. So that makes a splendid arrangement. Him hosting, me cooking... ;-) But there are times when the table turns. Whenever the theme is BBQ. His BBQ sauce is a signature among friends.

Laksa Johor is quite regular served on my dining cum buffet table apart me not a Johorean. As many know, this type of laksa uses spaghetti as the pasta. Normally, as to accommodate kids or perhaps even adults who do not or just not adventurous enough to try new food, I also prepare bolognaise sauce to eat with the spaghetti.

OK, let's get to business. I have come across a few recipes of Laksa Johor but I like this one best because it is very simple. The taste? Well... once I witnessed HB diligently helping his laksa in record time, I might as well stick to the simplest ;-)

First & foremost when it comes to laksa, the fish is very important. Since I like simplicity, I use the Spanish Mackerel (ikan tenggiri) which has lots of flesh but less bone. Spare me the time of deboning the fish.

In this recipe I use 1 normal size Spanich Mackerel. Cleaned, cut, boiled & blended. Do not throw away the broth.

Blended fish

The broth of the fish

While waiting for the fish, blend about an inch of ginger, & knobs, very much like ginger but milder), shallots & garlics.

The blended items

Now, the cooking begins. Sautee the blended ingredients.



Once golden, add in a packet of fish curry & some chilly paste. Sautee again until the paste is cooked.



After that, add in 2 tbsp of grinded dried shrimp. Stir well.


Next is to join in the broth & 1 inch & a half of lightly pounded galangal (lengkuas - pale yellow rootstalk with pink skin



And also the blended fish.



Next is to combine a packet of coconut paste (kerisik) into the pot.



Simmer until it boils & add in 5-6 tbsp of coconut milk.



Add salt to taste & it's ready

My Laksa Johor gravy is very thick as how HB loves it. As mentioned earlier, instead of normal lasksa pasta, Laksa Johor uses spaghetti. The spaghetti is served in shapes. I do not really know how the Johoreans shape their spaghetti but this is how I normally do mine.

And this is how I prepare the cucumber which is to be eaten with the laksa.




I do not put the leftover cucumber seeds to waste. Check out Wardah & Balqis enjoying their home spa... ;-)



These are some of the condiments that also go with my Laksa Johor.

I am aware that other condiments like bean sprouts, salted reddish, Vietnamese coriander(daun kesum) are quite common. Anyhow, mine are simply - clockwise onions, long beans, torch ginger (bunga kantan), calamansi.

Also the Sambal Belacan which I have made some changes to it. HB does not take belacan, hence my sambal is merely fresh chillies & onions pounded together with a bit of salt.

This is how the laksa is served. First, put the spaghetti in a bowl followed by the condiments & lastly the gravy. Here is how I like mine.

And the girls like theirs.