Mee Rebus


Thick yellow noodles (oiled noodles)
100 gm Bean sprouts
200 gm Beef finely sliced
250 gm Prawns, shelled and keep the shells
Sweet potato flour (or other flour for thickening)
250 gm Sweet potatoes (or potatoes)
Coconut milk
100 gm Tofu
Shallots, finely sliced
Sour lime (or lime juice)
Dark soya sauce (optional)
1 - 4 Green chillie, sliced (optional)
30 gm Shrimp fry(baby shrimp)


3 clovesGarlic
2 Dried chillie
30 gm Shallots
2.5 cm Galangal
1 tsp or your preference Belacan(shrimp paste)
1 tspCoriander powder
2 Tbsp Bean-paste (taocheo)
1/4 tsp Ground black pepper

Method: (Rempah )

Fry prawn shells in a little oil for several minutes, add water to make stock. 
Peel and boil sweet potatoes, then mash.
Boil eggs,  shell and cut into four.
Prepare rempah in blender, add prawn and blend till smooth.
Fry finely sliced shallots. 
Cut tofu into small cubes and deep fried in oil.
Dry fry the baby shrimps.


Fry rempah in oil till fragrant, add beef add prawn stock, coconut milk, mashed sweet potatoes. Thicken further with sweet potato flour (first mixed with water). The sauce should be thick and creamy.  
Bring to boil and season to taste with salt and sugar.
Bring a pot of water to boil, blanch bean sprouts.  briefly boil the noodles.
To serve, place noodles and bean sprouts in a bowl and pour sauce over.  
Add fried tofu, eggs, fried shallots, fried baby shrimp and squeeze lime over.  Green chillies and dark soya sauce are optional.


Beef maybe omitted, fresh prawn maybe replaced with dried prawns.