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Singapore Mee Rebus
A popular noodle dish featuring thick yellow noodles bathed in a rich, savory, and slightly sweet gravy made from sweet potatoes and a blend of spices. Topped with a hard-boiled egg, green chillies, bean sprouts, and a squeeze of calamansi lime, it's a uniquely Singaporean comfort food.
đ§ Ingredienser
- 400 g Yellow noodles(thick, blanched)
- 200 g Sweet potatoes(steamed and mashed)
- 800 ml Chicken or Prawn Stock
- 1 tsp Shrimp paste (belacan)(toasted and pounded)
- 5-7 optional Dried chillies(soaked, deseeded, and blended into a paste)
- 3 medium Shallots(chopped)
- 3 cloves Garlic(chopped)
- 50 g Peanuts(ground, for thickening)
- 1 tbsp Peanut butter(smooth)
- 2 tbsp Sugar(or to taste)
- to taste Salt
- 2 tbsp Vegetable oil
- Garnishes(hard-boiled eggs (halved), bean sprouts (blanched), green chillies (sliced), calamansi lime wedges, fried shallots)
đšâđł Instruktioner
- 1
In a pot, heat vegetable oil over medium heat. Sauté chopped shallots and garlic until fragrant and softened.
â±ïž 3-4 minutes - 2
Add the blended dried chilli paste (if using) and toasted shrimp paste. Cook for a few minutes until the raw smell dissipates and the paste is fragrant.
â±ïž 2-3 minutes - 3
Pour in the chicken or prawn stock and bring to a boil. Reduce heat and simmer for about 10 minutes to allow flavors to meld.
â±ïž 10 minutes - 4
Add the mashed steamed sweet potatoes to the stock. Stir well to break up any lumps and allow the sweet potato to dissolve into the liquid, thickening it naturally.
đĄ Proffstips: Ensure sweet potatoes are well-steamed and mashed for a smooth gravy. - 5
Stir in the ground peanuts and smooth peanut butter. Continue to simmer, stirring constantly, until the gravy thickens to your desired consistency.
â±ïž 5-7 minutesđĄ Proffstips: Peanut butter adds creaminess and helps thicken the gravy. - 6
Season the gravy with sugar and salt to taste. Adjust the balance of sweet and savory as needed.
đĄ Proffstips: The gravy should be rich, savory, and have a subtle sweetness. - 7
To serve, place a portion of blanched yellow noodles in a bowl. Ladle the hot mee rebus gravy generously over the noodles.
đĄ Proffstips: Blanching the noodles briefly ensures they are heated through and not clumpy. - 8
Top with halved hard-boiled eggs, sliced green chillies, blanched bean sprouts, and a sprinkle of fried shallots. Serve immediately with calamansi lime wedges on the side for squeezing.
đĄ Proffstips
- âThe quality of the stock significantly impacts the final flavor. Homemade stock is recommended.
- âAdjust the amount of chilli and shrimp paste to your preference.
- âEnsure the gravy is smooth by mashing the sweet potatoes well and stirring continuously as it thickens.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add shredded chicken or small cooked prawns to the gravy.
- For a vegetarian version, use vegetable stock and omit the shrimp paste, or use a vegetarian alternative.
- Some recipes include a touch of curry powder for added depth.