
Simple
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INGREDIENTS
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Mee Rebus Gravy
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15-20 portions
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132 gm(A) Mee Rebus Premix*
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550 ml(B) Water (for Step B1)
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1 kg(C) Mee Rebus Paste*
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2 litres(D) Water (for Step B2)
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Garnish
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Hokkien Noodle
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140 gm (per portion)
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2.8 kg (20 portions)
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Sweet Soya Bean Sauce*
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as desired (per portion)
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as desired (20 portions)
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Lime Juice*
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as desired (per portion)
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as desired (20 portions)
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Boiled Egg
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1 no (per portion)
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20 nos (20 portions)
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Optional Garnish
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13 gm (2 nos) (per portion)
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Bean Sprouts
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28 gm (per portion)
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560 gm (20 portions)
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Green Chilli
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6 gm (per portion)
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120 gm (20 portions)
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Fried Beancurd Cubes
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30 gm (per portion)
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600 gm (20 portions)
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Fried Mini Shrimp
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5 gm (per portion)
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100 gm (20 portions)
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Chinese Celery
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10 gm (per portion)
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200 gm (20 portions)
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Fried Shallot
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4 gm (per portion)
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80 gm (20 portions)
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* Items available from Prima Taste
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Note: Optional garnishes are up to individual preferences
Steps
- Step A: Cooking Procedures
- Fried Beancurd Cubes
- 1. Heat 250 ml of cooking oil in wok till very hot.
- 2. Turn off fire and fry Beancurd Cubes in hot oil for about ½ to 1 minute till crispy.
- 3. Drain the Beancurd Cubes and dry off oil.
- Step B: Cooking Procedures
- Mee Rebus Gravy
- 1. Mix (A) Mee Rebus Premix + (B) Water = Premix Mixture. Stir well.
- 2. In separate pot, put (C) Mee Rebus Paste and (D) Water, mix well and bring to boil.
- 3. Add Premix Mixture slowly to the boiling gravy. Stir briskly with a whisk till gravy is thickened. Turn the fire to low heat and simmer for 2 minutes, without covering the pot.
- 4. Transfer gravy into bain marie (set temperature at 90°C) or into a slow cooker (auto regulated) or into a pot on low heat. (This procedure is to ensure the gravy will not dry up or turn lumpy.) Cover the pot.
- 5. The Mee Rebus Gravy is ready to be served.
- Step C: Preparation Procedures
- Mee Rebus Noodles
- 1. Blanch Hokkien Noodle and Bean Sprouts in boiling water for about 5 seconds.
- 2. Shake off excess water from blanched Hokkien Noodle and Bean Sprouts and put them into a bowl.
- 3. Stir Mee Rebus Gravy gently before scooping onto noodles and garnish with all the other ingredients. (Stir gravy to make it even and to prevent lumpiness.)
- 4. Serve immediately.
- STORAGE
- Mee Rebus Paste
- Mee Rebus Premix
- Lime Juice
- Sweet Soya Bean Sauce
- Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
- Estimated Yield Per Packet
- Mee Rebus Paste per packet (1kg) - No. of Portions: 20
- Mee Rebus Premix per packet (132 gm) - No. of Portions: 20
- Lime Juice (12 gm per packet x 7 pkts) - No. of Portions: 20
- Sweet Soya Bean Sauce (12 gm per packet x 10 pkts) - No. of Portions: 20
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