Mee Rebus
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
  • 1 kg Yellow noodles
  • 4 Hard boiled eggs
  • 2-3 pcs Tau Kwa (firm bean curd)
  • 1 Lemon grass
  • 1 Thumb size Galangal (5g)
  • 4 tbsp Fermented soy bean paste (tau cheow)
  • 4 Potatoes (about 600g)
  • 50ml Coconut milk
  • 4 tbsp Curry powder
  • 1 tbsp Dark soya sauce
  • 1 tsp Sugar
  • 1 tsp Chicken powder
  • 600-800ml Water
  • Fried shallot and green chilli as garnishing
  1. Scrub potatoes and remove skin and chop to pieces and place in a pot of water. Boil potatoes until soften and mash till smooth.
  2. Cut tau kwa to small cubes and shallow fry to golden brown set aside.
  3. Remove the outer part of lemongrass, clean and slice lemongrass and together with the galangal, pound or grind to fine.
  4. Heat up 2 tbsp of oil in wok. Add in pounded lemongrass and galangal and fry together with fermented soy bean paste. coconut milk, stir fry well for about 3 minutes at medium heat.
  5. Add sugar, chicken powder, dark soya sauce and curry powder into it, stir well and add in 600ml water.
  6. Add in mashed potatoes and stir gravy to soft with a hand whisk and simmer for about 10 mins.
  7. If you find the gravy is still too thick, add more little water to it or mix some corn starch with little water as thickening if the gravy is too watery.
  8. To serve, blanch yellow noodles and bean sprouts in boiling water, drain well and place in serving bowl.
  9. Spoon the hot gravy over the noodles and top with cubed tau kwa, fried shallots, hard boiled egg and calamansi.
Recipe by Anncoo Journal at