Mee Rebus Johor Mak Long
Whenever my aunty Mak Long visits, she often disappears into our kitchen & emerges with all sorts of local kuihs & wonderful traditional dishes which amazes me.
Whenever my aunty Mak Long visits, she often disappears into our kitchen & emerges with all sorts of local kuihs & wonderful traditional dishes which amazes me. What makes Mak Long so special is her generosity in sharing her recipes with me, her soft spoken & gentle demure. I feel so blessed to have had her in my life. This Mee Rebus Johor is one of the many recipes she shared with me....
Ingredients
- red onions2 large
- bulbs of shallots15
- garlic6 cloves
- ginger2 inch
- curry powder0.8 cup
- 250gm beef, cut into small pieces & boiled till tender. Keep the stock
- handful prawns, trim the legs1
- tauchu(fermented soya beans)2 tbsp
- galangal, bruised3 inch
- lemongrass, bruised5 stalks
- sized sweet potatoes3 medium
- potatoes, boiled & coarsely mashed2 large
- coconut milk2 cups
- salt2 tsp
- Penderam, snapped into edible sizes10
- hard tofu, cubed and deep fried3
- handful beansprouts, tail plucked ,cleaned & dipped in hot water2
- handful Chinese celery & spring onions, sliced thinly2
- green chilies, sliced thinly, slanted & deseeded3
- calamansi lime, halved & deseeded6
- crispy fried shallots2 tbsp
- rice flour1.3 cup
- thick coconut milk1 cup
- fresh small prawns2 cups
- salt2 tsp
- coconut oil3 cups
- screwpine leaves, washed & tied into a knot2
- coriander seeds1 tbsp
- cumin0.5 tsp
- fennel0.5 tsp
- shallots8
- garlic6 cloves
- ginger2 inch
- tumeric, ground0.5 tsp
Instructions
- 1.
Heat oil in a large deep pot. Sautee’ the blended ingredients till the oil separates.
- 2.
Put in the beef as well as the stock.
- 3.
As it boils, throw in the galangal, lemongrass and salt.
- 4.
Finally, pour in the coconut milk, tauchu, sweet potato & potato.
- 5.
As the gravy thickens, drop in the prawns.
- 6.
Season with salt. Don’t forget to taste!
- 7.
This mee must be eaten with the accompaniment especially the penderam. Without it, it won’t be the authentic Mee Rebus!
- 8.
Heat oil in a wok on medium fire.
- 9.
Apart from the screwpine leaves, mix all the other ingredients together in a bowl.
- 10.
When the oil is hot, put in the screwpine leaves for a few seconds, just to flavor the oil. Then remove it.
- 11.
Scoop the batter (making sure you get some prawns) and slide a very thin layer of the batter from the top of the wok downwards into the oil.
- 12.
Allow the batter to turn golden brown before you drown it totally in the hot oil.
- 13.
If it gets stuck on top of the wok where there is no oil, just keep on scooping the hot oil from the wok and gently pour it on the stuck batter.
- 14.
Keep doing this and the batter will eventually dismantle itself.
- 15.
When the batter turns brown & is crispy, remove and drain.
- 16.
When cool, place in an airtight container. Use when needed.