Rightful owner : Philip

Mee Reboos

INGREDIENTS:

1.2 kg.yellow noodles

600g bean sprouts

600g kt.fresh prawn



REMPAH:

1 inch lengkuas

1 inch ginger

3 cloves of garlic

15 shallots

These are to be pounded and the following are to be added to it:

2 tbs kutumbar (corriander)

2 tbs chilli powder

1 tbs jintan puteh (cummin seeds)

1 tbs kunyit powder (Tumeric)





2 tbs salt, sugar and vesop, respectively.

1/2 bowl of oil,

7 tbs plain flour (add 1 bowl of water and stir)

15 limau kesturi (lime) - cut into halves

2 stalk serai (bruised)



3 tbs salted soya beans and 2 tsp blachan (pounded)



GARNISHES:

5 green chilli

4 bean curd cake (fried and sliced)

5 eggs (hard-boiled and quartered)

5 red chilli

1/2 bowl shallots (sliced and fried until brown)

5 stalks of spring onions (chopped)



TO COOK:

1) 5 bowls of water to boil the prawn.  Keep the stock.  Peel the prawn

and cut them into halves. (I ignored the prawn and use dried prawn

instead)



2) Heat oil in pan and stir fry the rempah.  After a few minutes add the

pounded soya beans and serai, then fry until it fragrants.

Pour the prawn stock into the ingredients and bring it to boil.

Add salt, sugar, smg and gradually add the plain flour gravy.

It is cooked when the sauce fragrant.