Back to cooking… Recipe for Mee Rebus Johor
Last weekend, we invited some friends over and decided to surprise them with “Mee Rebus Johor” a.k.a Mee Rebus Hj. Wahid – well, well… of course not the real recipe as that one is tightly guarded by Hj Wahid’s kids. It was a matter of going to various websites, reading up on recipes, and settling on my take of it. It is not the easiest recipe in the world, seeing that we had to make the noodles by hand, then the sauce, followed by its accompaniments. However, the result turned out rather close to the original version, in my humble opinion.
The menu for the day was as follows:
- Mee Rebus Johor (for adults)
- Pizza from scratch for the kids
- Chocolate Cake, Strawberry Cheesecake and Kuih Kaswi for dessert.
Let it be said though, I forgot to take pictures of the cooking process OR the spread – having 8 kids running around the house tend to distract me.
But here is my take on that recipe for Mee Rebus Johor:
Ingredients (feed about 15 people if served for afternoon tea)
- 1.5 kg fresh yellow noodles
- beansprouts (clean)
- 10 eggs – hard boiled
- 1/2 large packet of tofu – fry and dice into small pieces
- green chillies, cilantro (daun sup) and green onion (sliced into small pieces)
- calamansi limes
- fried shallots
For the Gravy:
- 20 dried chillies – de-seed, boil and blend fine
- *15 shallots
- *5 garlic
- *5 lemon grass
- *1 thumb-sized galangal
- *100 gm dried prawns
- * 2 cups dried shallots (*blend fine the items with *)
- 4 tbsp coriander powder
- 1 tbsp cumin + 1 tbsp fennel seed – blend fine, mix with coriander powder
- 800 gm meaty beef ribs (cook till soft in pressure cooker – reserve the stock for gravy)
- 500 gm shrimps – shell the shrimps and set aside, boil shell and head, blend fine and sieve – reserve the stock.
- 500 gm sweet potatoes –boil– reserve boiling water. Mash fine.
- 1 1/2 cups thick coconut milk
- 1/2 cup tauco (fermented soy beans) – rinse (get rid of excess salt)
- 2 tbs brown sugar
- salt to taste
- Shell the prawns, set aside. Boil the shells and heads. Blend this stock. Sieve. Add to the beef stock.
- Add water from the sweet potatoes to the beef and prawn stock.
- Remove meat from bones – slice meat fine. Add bones to the stock.
- Heat oil, saute blended chillies. Once fragrant, add the rest of the blended spices. Cook slowly until dry and fragrant.
- Once the oil has separated from the spices, add the coriander+cumin+fennel powder. Stir. Saute till fragrant.
- Add all the stock and leave to boil.
- Add sweet potatoes, salt and sugar. Let the gravy thicken. If not thick enough, add mixture of corn flour and water.
- Finally add the shelled prawns. Bring the gravy back up to boil, stirring occassionally. When prawns are cooked, the gravy is ready.
When ready to serve, quickly boil the fresh noodles. Use the same water to quickly boil the beansprouts.
Serve the noodles with gravy. Add the accompaniments (boiled egg, green chillies, cilantro, calamansi lime, green onions, fried shallots, some of the sliced beef and fried tofu.)
OPTIONAL – Crispy Prawn Fritters to sprinkle over noodles
5 fresh prawns, shelled, pound fine.
6 tbsp plain flour
4 tbsp rice flour
1 tbsp dried prawns (soak in water ,squeeze out after 10mins and pound finely)
Salt to taste
Mix all to form a thin batter (similar to crepes consistency). Add 1/2 tspn alkaline water (air abu / air kapur) to the batter. Heat oil, deep fry till crispy. Break into small pieces and sprinkle on top of the noodles before pouring hot gravy.