U8B+-+Mee+Rebus

= MI REBUS OR MEE REBUS =
 * //The Malaysian Delicacy//**

Mi Rebus or Mee Rebus. = One of Malaysians’ favourite dishes. What is it really? = In Malay: It contains a lot of **spices** that //enrich// the flavor and for Westerners who can’t stand spicy food (especially Malaysians’ spicy food), this noodle is a viable option for you.
 * “mee” or “mi” means “noodles” while
 * “rebus” can be defined as “to blanch”. Together they are “blanched noodles”.

This dish is **cheap** and is usually eaten as a **snack** during lunch or tea time or even early dinner (5pm or so).

This dish is most popular among Malaysians, Indonesians and Singaporeans. Johor is the //factory// of **delicious** Mee Rebus but it can be found in other states as well.

Some believe its origin goes back to Indonesia while a few claims its birthplace is in India, as an alteration of an Indian cuisine known as ‘//Indian Rojak’//. Some people suggest that this dish is influenced by the Chinese because its egg noodles are Chinese based. In Malaysia, it is a belief that this dish came from the northern states (Kedah, Perak, Perlis, Penang) but was brought to the southern parts (Johor, Melaka, Negeri Sembilan) by Indian Muslim peddlers. Vendors peddled their wares from containers and a mobile stove hung between poles, cooking the food on the spot. As the dish traversed the Malay Peninsula, each Malay state concocted its own variation, adding new spices and flavours to the gravy.
 * Origins **

=** History **= Previously, Mee Rebus was sold by mobile hawkers who carried two baskets over a pole. One basket contained a stove and a pot of boiling water, and the other the ingredients for the dish. Now it can be found at any stalls or kopitiam.

//** INGREDIENTS: **//


 * 800g fresh yellow egg noodles (blanched briefly)
 * 5 eggs sliced thinly
 * Cucur Udang (prawn and onion fritters)
 * 300g of beansprouts (blanched briefly)
 * 8-10 Lime wedges (1 wedge per serve)
 * Some fresh red and green chilies, cut thinly + diagonally
 * 4 english potatoes, peeled/boiled/cut into large cubes (optional)

//Squid balls with sambal sauce://


 * 1 medium bowl of squid balls, halved
 * 5 tbsp vegetable oil (for frying)
 * 4-5 cloves of garlic, finely chopped
 * 3-4 shallots, sliced thinly
 * 1/2 small bowl of sambal
 * 1/2 small bowl of tamarind juice
 * Red chilli pepper powder (optional)
 * Salt + sugar (to taste)

//Sweet potato gravy://


 * 3 large sweet potatoes (purple), boiled/peeled/blended
 * 2 medium sweet potatoes (orange), boiled/peeled/blended
 * 500g prawn heads, washed and cleaned
 * Boiling water
 * Star Anise (a few)
 * salt + tomato sauce + tamarind juice (to taste)

//** METHOD: **//

1. Use a large pot to place prawn heads and star anise and pour in boiling water until pot is about 3/4 full.

2. Boil prawn heads on high heat for 45 mins, stirring occasionally. Meanwhile, start making the squid with sambal sauce.

3. In a medium pan, heat oil on medium-high heat. Fry the garlic and shallots until slightly brown. Lower to medium heat.

4. Add squid balls and continue combining ingredients. Once squid balls have softened, add sambal. Mix to ensure all ingredients in the pan are covered in sambal. Lower heat to low.

5. If the sauce is not hot enough for your liking, add some red chilli pepper powder and mix well. Add salt and sugar according to your preferred taste. Finally, add the tamarind juice, give it a quick stir and turn off the heat. Set aside.

6. Once the prawn heads have boiled for 45mins, remove the prawn heads and star anise from the pot. Add the blended sweet potatoes into the pot and stir frequently to prevent gravy from sticking to bottom of pot. Heat should be on medium. Bring sweet potato gravy to a boil and add salt, tomato sauce and tamarind juice according to your preferences. This gravy should have a fairly thick consistency but if you cannot achieve this, don’t fret! In a small bowl, mix 1 tbsp of cornstarch with just enough water to dissolve the cornstarch. Add this to the gravy and increase heat, stirring continuously. As soon as it boils, turn off heat.

7. Place a handful of yellow egg noodles into a fairly large serving bowl. Add a small amount of beansprouts on the side and add a few chunks of english potatoes on top of the noodles. Scoop some sweet potato gravy into the serving bowl (roughly 2 scoops from a large ladle). Top this with a few slices of eggs, cucur udang, squid ball sambal sauce (amount depends on how spicy you like your noodles to be), red + green chillies and a lime wedge.