Mee Rebus

Thick boiled yellow noodles in a rich fish sauce served with bean sprout, fried tofu, fried shallots and green chillie.

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thick yellow noodles (oiled noddles)
bean sprouts
beef finely sliced
prawns, shelled and keep the shells
sweet potato flour (or other flour for thickening)
sweet potatoes (or potatoes)
coconut milk
shallots, finely sliced
sour lime(or lime juice)
dark soya sauce (optional)
green chili, sliced (optional)
shrimp fry(baby shrimp)

Rempah(Spice paste):

dried chili
blacan(shrimp paste)
coriander powder
beanpaste (taocheo)
ground black pepper


  1. fry prawn shells in a little oil for several minutes, add water to make stock. Strain.
  2. peel and boil sweet potatoes, then mash.
  3. boil eggs, shell and cut into four.
  4. prepare rempah in blender, add prawn and blend till smooth.
  5. fry finely sliced shallots.
  6. cut tofu into small cubes and deep fried in oil.
  7. 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 boiled 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 chilis and dark soya sauce are optional.

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

© Makan Time in Singapore 1998 .