Mee Rebus | Prima Taste

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A marriage of Chinese and Malay cuisine, Mee Rebus was once sold by itinerant hawkers who served this delicious meal piping hot and covered with a thickened Chinese style salted soya bean sauce flavoured with a mix of Malay spices. Serve with prawns and a garnishing of fried shallots and sliced green chillies for a classic Singaporean taste.

Simple

Quick and Easy

Quick and Easy

Simple

Simple

INGREDIENTS

What You Need

1 pkt

Mee Rebus Paste **

300 ml

Water (for Step 1)

1 pkt

Mee Rebus Premix **

85 ml

Water (for Step 2)

210 g

Dry Hokkien noodle

or

(we recommend Prima Taste Hokkien Noodle)

420 g

Fresh Hokkien noodle

1 pkt

Sweet Soya Bean Sauce **

1 pkt

Lime Juice **

3 nos

Boiled egg

85 g

Bean sprouts (optional)

6 nos

Prawn, medium size, cooked (optional)

20 g

Green chilli (optional)

90 g

Fried bean curd cubes (optional)

30 g

Chinese celery (optional)

12 g

Fried shallot (optional)

15 g

Fried mini shrimp (optional)

** Included in Prima Taste pack.
Steps

1. Add Mee Rebus Paste into 300 ml water. Mix well and bring to boil.
2. In a separate bowl, stir Mee Rebus Premix into 85 ml water and mix well. Add mixture slowly to the boiling gravy (from Step 1). Stir briskly until gravy is thickened. Lower heat and simmer for 1 min. Do not cover pot.
3. Put Hokkien noodle and bean sprouts in boiling water for 5 secs (or cook noodle according to noodle packet instructions). Shake off excess water and portion into individual bowls.
4. Stir Mee Rebus gravy gently till evenly mixed, then scoop onto noodle and mix well. Garnish with all other ingredients. Add Lime Juice and Sweet Soya Bean Sauce to taste. Serve immediately.
VARIATION
You may use
- Chicken or turkey slices instead of prawns
- Spaghetti, linguini or dry rice vermicelli instead of Hokkien noodle.
STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Volume Conversion: 1 cup ˜ 230 ml
INGREDIENTS

350g

Fresh meat

We recommend using pork shoulder and pork belly

150 ml

Water

25ml

Vegetable oil (for adding to Singapore Satay Sauce Mix)

Vegetable oil (for brushing satay sticks)

Ketupat (compressed rice cakes, optional)

Red onion, sliced (optional)

1 stalk

Lemongrass (optional)

Cucumber, sliced (optional)

Spring onion (optional)

Fresh pineapple puree (optional)

12 sticks

Stainless steel skewers or satay sticks

1 pkt

Singapore Satay Marinade**

1 pkt

Singapore Satay Sauce Mix**

1 pkt

Singapore Satay Peanut Sauce**
Steps

1. Cut pork belly and shoulder.
2. Each slice should be approx. 2cm by 2cm and 1cm thick.
3. Marinate pork belly and shoulder in Singapore Satay Marinade.
4. Leave in chiller for at least 6 to 12 hours or overnight for better taste.
5. Thread meat on satay sticks or skewers.
6. Flatten meat with back of spoon for quicker and more even cooking.
7. Divide the end of the lemongrass stalk to turn it into a brush.
8. Use lemongrass stalk to brush meat with vegetable oil.
9. Grill satay sticks for 2 – 3 mins depending on thickeness of meat or till cooked.
10. Pour Singapore Satay Sauce Mix into pot.
11. Add 150ml of water into pot.
12. Add 25ml of vegetable oil and mix well.
13. When gravy is boiling, add Singapore Satay Peanut Paste and mix well.
14. When a layer of oil forms on top of gravy, turn off heat.
15. Serve Singapore Satay hot with satay gravy, sliced cucumber, red onions and ketupat.
16. You may add 1 – 2 tbsp of fresh pineapple puree to the satay gravy for a more appetizing taste.
INGREDIENTS 材料

1 包

马来卤面湖

1 包

马来卤面调配粉

1 包

酸柑汁

1 包

甜酱油

300毫升

水（用于步骤1）

85毫升

水（用于步骤2）

420克

熟福建面

210克 (我们建议使用百胜厨福建面)

或干福建面

20 克

青辣椒 (可任选)

90 克

炸豆腐块(可任选)

15克

炸虾米（可任选）

30克

芹菜（可任选）

85克

豆芽（可任选）

6只

虾，中型，煮熟（可任选）

12克

炸葱片(可任选)

3 粒

熟蛋
Steps 烹煮法

1. 把马来卤面湖 (Mee Rebus Paste), 加入300毫升的水中。搅拌均匀并煮沸。
2. 在另一碗里，将马来卤面调配粉（Mee Rebus Premix）与85毫升的水搅拌均匀。
3. 慢慢将它加入煮沸的马来卤面汁中（从步骤1），不停搅拌直到酱汁浓稠。
4. 继续以小火煮一分钟，不必盖锅。
5. 将福建面和豆芽放进沸水里烫5秒钟。
6. 沥干水分，将福建面和豆芽盛在个别的碗。
7. 轻轻搅拌马来卤面汁至均匀，然后淋在面条上拌匀。配上其他材料。
8. 加入酸柑汁（Lime Juice）及甜酱油（Sweet Soya Bean Sauce）, 即可上桌。