Entree: Singapore – Malay Singapore – Mee Rebus (Egg noodles served in a thick, savory-sweet potato and shrimp-paste gravy with toppings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 12 oz (340 g) fresh yellow egg noodles
- 4 hard-boiled eggs, about 50 g each
- 2 medium potatoes, peeled and cubed (about 1 lb / 450 g)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) minced fresh ginger
- 1 tbsp (15 g) belacan (shrimp paste), toasted and crumbled
- 1 tbsp (15 g) curry powder
- 1 tbsp (15 g) sambal oelek or red chili paste (optional for heat)
- 2 cups (480 ml) chicken or vegetable stock
- 1 cup (240 ml) water
- 1 tbsp (15 ml) tamarind paste mixed with 2 tbsp (30 ml) warm water
- 2 tbsp (30 g) palm sugar or brown sugar
- 1 tbsp (15 ml) light soy sauce
- 1/3 cup (80 g) roasted peanuts, ground to a coarse paste
- 8 tofu puffs, about 8 oz (225 g), halved
- 2 cups (100 g) bean sprouts
- 2 green onions, thinly sliced (approx. 30 g)
- 1/4 cup (30 g) fried shallots
- 1 lime, cut into wedges
- Fresh cilantro leaves for garnish
- Salt to taste

Instructions

1. Place cubed potatoes in a pot of salted water and boil until very tender, about 12–15 minutes; drain and mash until smooth, set aside.  
2. In a blender or food processor, combine mashed potatoes with 1 cup (240 ml) of the stock and the ground peanut paste; blend until smooth and set aside.  
3. Heat oil in a saucepan over medium heat. Sauté onion until translucent, 5–7 minutes. Add garlic, ginger, toasted belacan, curry powder, and sambal if using; cook 1–2 minutes until aromatic.  
4. Pour in remaining stock and the potato-peanut mixture, stir to combine. Add tamarind mixture, palm sugar, and soy sauce. Simmer 8–10 minutes, stirring occasionally, until gravy is thick and glossy; adjust consistency with water if too thick. Season with salt to taste.  
5. Meanwhile, cook the noodles according to package directions, drain, and divide between serving bowls. Reheat tofu puffs briefly in hot oil or in the broth to warm.  
6. Ladle the hot gravy over the noodles to cover. Top each bowl with 1 halved hard-boiled egg, a few tofu puffs, a handful of bean sprouts, sliced green onions, fried shallots, and cilantro. Serve with lime wedges to squeeze over before eating.