PenangTime.com: Recipe Guide
MEE REBUS
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Gravy:
- 500g sweet potatoes (boiled and mashed)
- 1 litre beef stock
- 3 tbsp chili paste
- 2 tbsp taucu (fermented soybean paste)
- 2 tbsp sugar
- salt.
- To Serve:
- 500g yellow noodles
- 200g beef (boiled and sliced)
- hard-boiled eggs
- fried tofu
- bean sprouts
- green chilies
- fried shallots
- lime.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Gravy: Sauté chili paste and taucu until fragrant. Add beef stock and mashed sweet potatoes. Bring to a boil.
- Simmer and Season: Simmer the gravy until it thickens. Season with sugar and salt.
- Prepare Noodles and Toppings: Blanch yellow noodles and bean sprouts.
- Assemble: Place noodles in a bowl, pour hot gravy over them.
- Garnish and Serve: Top with sliced beef, egg, tofu, and other garnishes. Squeeze lime juice before eating.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The gravy's consistency is key; it should be thick but pourable.
- The flavour is a unique blend of sweet, spicy, and savory.
- Using sweet potatoes as a thickener is characteristic of this dish.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Mee Rebus in Penang and compare flavour profiles.