Malaysian Mi Rebus (Boiled Noodles)
What Is Mi Rebus?
Mi rebus, or boiled noodles, is a very popular dish in Malaysia. Yellow noodles are served with a thick, spicy potato-based gravy that is garnished with a hard-boiled egg, spring onions, fried shallots, and Asian red and green chilies. If you are a fan of noodles with broth, gravy, or sauce, I think you should try this recipe.
In Malaysia, you can find this dish at the local hawker stalls and restaurants. I love eating mi rebus because of the thick and sweet gravy that comes from the potatoes and shrimp. Last night, I thought about making this dish for my husband since he had never tried it before. Given how many times he's been to Malaysia with me, it's funny that I've never made him try it before!
The main ingredient in this dish is the potato. However, the condiments and seasonings are also key components to making this delicious gravy. Some use beef or chicken stock to cook the potatoes. However, I didn't use either type of stock this time because I don't happen to have either one on hand. Instead, I decided to replace the stock with chicken bouillon.
For a vegetarian version of this recipe, you can omit the chicken, and instead of chicken bouillon, use vegetarian bouillon.
Let's see what we need for the ingredients...
- 3 large yellow or sweet potatoes (boiled and mashed)
- 7-8 cups water
- 1/2 chicken (cut into the small piece)
- 2 tablespoons dried shrimp
- 3 shallots (thinly sliced)
- 1-inch piece fresh ginger (peeled and sliced)
- 4 cloves of garlic (thinly sliced)
- 2 stalks of lemongrass (thinly sliced)
- 2 tablespoons curry powder
- 2 bird's eye chilies
- 4 red dried chilies
- 1 chicken bouillon
- 4 tablespoons of oil
- 2 teaspoons salt
- 1 tablespoon sugar
- Fried onions
- Scallions (thinly sliced)
- Red and green Asian chilies (thinly sliced)
- Hard-boiled eggs
- 2 packets of yellow noodles
- In mortar or blender, combine the dried shrimp, shallots, garlic, lemongrass, ginger, bird's eye chilies, and dried chilies. Add some water if you are using a blender. Make a paste.
- Heat the oil in a pot over medium heat.
- Saute the paste with the curry powder. Stir for a few minutes or until it becomes fragrant.
- Slowly, pour the water into the pot. Add the chicken and mashed potatoes into the broth. Bring to a boil and reduce the heat. Let it simmer for 30 minutes or until the broth thickens.
- Lastly, add the chicken bouillon, salt, and sugar.
- Place the yellow noodles into each bowl. Top with hard-boiled eggs, scallions, fried onions, and thinly sliced of red and green Asian chilies.
- Pour the gravy over the top.
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© 2018 Liza