I hope you are not Penang food overload... hehe. I promise, this will be my last entry on Penang food.... for now.
I made Mee Rebus using the recipe shared by Wazir Jahan Karim. As I read the recipe, I realised that this dish is actually what we in Singapore &, I believe, southern part of Malaysia call Mee Bandung. Nevertheless, I still wanted to try cooking it. Yes, it is very similar to our Mee Bandung except this dish is richer because there is milk & cream added to the cream of tomato soup.
Mee Rebus (Penang style)
Recipe by Wazir Jahan Karim from Feasts of Penang, Muslim Culinary Heritage.
(I've rearranged the ingredients & simplified the method.)
1 kg yellow noodles (blanch)
200g bean sprouts (remove tails & blanch)
1 kg beef or mutton bones
2.5L water (for beef or mutton stock)
300g medium-sized red or orange sweet potato (Boil until soft, peel & mash into an even paste.)
200g potato (Boil until soft, peel & mash into an even paste.)
6 red chillies*
12 cloves of garlic*
(*blend to become paste)
5 tomatoes (chopped)
1 tbsp ginger juice
600 ml cream of tomato soup concentrate
5 sprigs coriander leaves (Separate leaves from stems & use leaves for garnish.)
250g squid (Clean & remove ink. Then boil in water.)
500ml water (to boil squid)
500ml water for soup
6 tbsps palm or rice oil
salt to taste
6 large hard-boiled eggs
6 sausage-long pieces of crispy cucur udang (slice) - I didn't use.
6 sprigs mustard leaves with soft stem (sawi) ( Soak with salt, wash & chop into 2cm strips.)
3 sprigs spring onions (chop)
5 sprigs coriander leaves (chop)
6 tbsps fried shallots
3 pieces tofu or bean curd (Fry & cut into cubes.)
3 fresh red chillies (Remove seeds & white pulp & slice on a slant.)
- Boil beef or mutton bones in 2.5 litres water for an hour or until tender. An equivalent amount of water should be added if the water (stock) is reduced to half after boiling. If a pressure cooker is used, it should take about 20 mins. If pressure cooker is used, add in rest of water when meat is cooked. Transfer beef or mutton with stock into a clean deep pan, after removing foam & impurities
- Add in the sweet potato, potato, chopped tomatoes, chilli, shallots & garlic paste, ginger juice & cream of tomato. Stir evenly & allow gravy to boil.
- Add squid & stock & 500ml water for soup. Then add coriander stems & salt. Reduce fire & allow to simmer.
- To serve, place noodles first, add beans sprouts & mustard leaves. Pour in gravy. Garnish with cucur udang, tofu pieces, one hard-boiled egg, fried shallot, coriander leaves, spring onions & sliced red chilli .
Preparation time: 90 mins.
Cooking time (gravy): 60 mins.
I'm submitting this post to the Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies & Cook-Your-Books organised by Kitchen Flavours.