Before going on, we would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
Mee Rebus (Malaysian and Singaporean spelling) or Mi Rebus, Mie Rebus (Indonesian spelling) literally means boiled noodles in English. Mee Rebus is a dish popular in Singapore. Almost every stall operates by a Malay will have this dish as one of their offerings. Singaporeans usually like to order this for breakfast – yeah – definitely very different from English or American breakfast.
Watch our step-by-step video here and see the list of ingredients used below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Serves 6- pax
Ingredients for chicken stock (use 1 – 1.2L for this dish)
2L of water
6 pcs of chicken carcases
A few slices of ginger
5 cloves of garlic – lightly smashed
Rempah paste ingredients
8g of ginger
8g of galangal
2.5 pieces of red onions
50g of dried shrimps
50g of dried anchovies
60g of fermented soybeans (salted soybeans or tau cheo)
5 tablespoons of meat curry powder
5 stalks of lemongrass (use only white part)
1/2 cup of water
Other ingredients to be used in gravy
650g of sweet potatoes
16g of gula melaka
1 stalk of lemongrass – white part only & bruised
1 – 1.2L of chicken stock
1/2 teaspoon of salt
Rest of the ingredients
15 pieces of shallots – optional
3 pieces of firm tofu (tau gwa)
Some mini shrimps (beo hye) – optional
Some beansprouts – optional
600g of yellow noodles
Some fresh green chilli – optional
6 hard boiled eggs
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