Mee Rebus | Rasa Malaysia

 by: Nur Syairah

What is Mee Rebus?

Mee rebus is a dish comprising Chinese egg noodles in thick, spicy gravy. Reflecting the multiculturalism of Malaya, the dish contains spices from the Malay Peninsula and was originally peddled by Indian Muslim immigrants. Rebus in Malay means “to blanch”, thus mee rebus refers to “blanched noodles”. Yellow egg noodles are blanched, and then flavoured with a thick gravy. Locally known as kuah, the gravy is a rich broth of grago (tiny shrimps), flour, sugar and salt. To enhance its flavour, herbs and spices such as lemongrass, ginger and shallots are added to the mix along with meats such as mutton, prawns, ikan bilis (dried anchovies) and even flower crabs. 

Traditionally, the gravy is thickened with mashed sweet potato, while other variations add ground peanut. A drizzle of dark soya sauce, sliced green chillies and fried shallots top the dish. A slice of limau kesturi (lime) is served on the side to be squeezed over the dish, adding a sour edge. Beansprouts, a halved hard-boiled egg, thinly sliced tau kwa (fried beancurd) and crispy fried shallots are commonly added as garnish. 

The relatively cheap Malay dish is often eaten for breakfast or as a snack, although it can also be eaten at any time of day. The mee rebus ingredients are similar to those of mee goreng (fried noodles), so mee rebus stalls usually also offer mee goreng.