Description

Get the well-known sweet and spicy gravy of Mee Rebus ready in an instant with the Little Nyonya Mee Rebus paste. The paste blend includes a medley of fresh chilli, tomatoes, tamarind, galangal, garlic and prawn paste. Best enjoyed with yellow egg noodles, white or brown rice vermicelli, you can also add eggs, prawn and fish cake to complete this popular Peranakan dish.

Mee Rebus is another widely-known dish with a Peranakan influence. Translated from Malay, it simply means “boiled noodles”, but many chefs in Singapore and Malaysia have created their own unique version of this dish.

Cooking Time: 15 minutes

5 servings

You will need

1 pack of Mee Rebus Paste (250g)

1 tablespoon of cornflour

1kg white or brown rice vermicelli, or noodles of your choice

250g beansprouts

Eggs, hard boiled

Fried beancurd (Tau kwa)

Spring onions

Green chilli

Fried shallots

Combine 0.5 litres of water and 1 tablespoon of cornflour with the Mee Rebus paste, and bring to boil.
Cook vermicelli and beansprouts separately.
Put together a bowl of cooked vermicelli and beansprouts, and add in the gravy.
Garnish with eggs, tau kwa, spring onions, green chilli and fried shallots, then serve. Makes 5 portions.

Storage tips

Store any unused portions in an airtight container for 3-5 days in the refrigerator.

Can be kept in the freezer for up to a month.