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Mee Rebus



For Vegetable and Onion Fritters (A):
  • 1 cup wheat flour
  • ¾ cup water
  • 1 tsp baking soda
  • 100 grams bean sprouts – washed and drained
  • 3 stalks spring onions – chopped
  • 1 big red onion – chopped
  • Salt and sugar to taste
  • Vegetable oil for deep frying
  • Combine flour and baking soda in a bowl.  Add water slowly and mix well to avoid lumps.
  • Add vegetables, sugar and salt.
  • Heat oil in wok.
  • Place a spoonful of batter into hot oil.  Fry until golden brown and fragrant.  Remove and place fritter on kitchen towel to drain oil.  Repeat until batter is finished.
  • When cool, cut into bite sized pieces. Set aside.


For Stock :
  • 500 grams sweet potatoes
  • 2 large tomatoes
  • 1 ½ liters of beef stock
  • Boil sweet potatoes and tomatoes until soft.  Blend softened sweet potatoes and tomatoes in food processor.
  • Add blended ingredients to the stock.  Stir well over low heat. 
For Gravy (C):
  • 2 tbsp chilli paste
  • 20 shallots
  • 3 candlenuts
  • 1 tbsp coriander powder
  • 2 centimeters turmeric root
  • 3 centimeter galangal root
  • 1 tbsp belacan (dried shrimp paste)
  • Salt to taste
  • 1 tbsp cornstarch (optional)
  • 3 tbsp vegetable oil
  • Ground chilli paste, shallots, candlenuts, coriander powder, turmeric root, galangal root and belacan into a paste.
  • Heat wok and add vegetable oil.  Saute paste until fragrant and colour darkens. 
  • Add stock (B) and bring to a boil.  Stir continuously to achieve a thickened consistency.  If required, add cornstarch to thicken.
  • Add salt to taste. Simmer over low heat until ready to serve.

For Garnishing (D):
  • 3-4 limes – halved
  • 1 stalk spring onion – chopped
  • 1 red chilli – sliced
  • 4 shallots – sliced thinly and fried until golden brown
  • Prepare garnishing. Set aside.
For Cooking :
  • 450 grams fresh yellow egg noodles – washed and drained
  • 4 pieces soybean curd – fried and cut into pieces
  • 3 hard boiled eggs – cut length wise
  • 100 grams dried cuttlefish – soaked and boiled until tender, sliced into bite sized pieces
  • 1 big potato – peeled, boiled and diced
  • 100 grams bean sprouts – washed and blanched
  • Blanch noodles and divide in serving bowls.
  • Add some soybean curd, eggs, cuttlefish, potato, bean sprouts to the noodles.
  • Ladle gravy (C) over noodles.
  • Garnish with ingredients (D) and vegetable fritters (A).
  • Serve hot.
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