Mee Rebus Party Pack | Prima Taste

Search Recipes

Simple

INGREDIENTS

Mee Rebus Gravy

15-20 portions

132 gm

(A) Mee Rebus Premix*

550 ml

(B) Water (for Step B1)

1 kg

(C) Mee Rebus Paste*

2 litres

(D) Water (for Step B2)

Garnish

Hokkien Noodle

140 gm (per portion)

2.8 kg (20 portions)

Sweet Soya Bean Sauce*

as desired (per portion)

as desired (20 portions)

Lime Juice*

as desired (per portion)

as desired (20 portions)

Boiled Egg

1 no (per portion)

20 nos (20 portions)

Optional Garnish

13 gm (2 nos) (per portion)

Bean Sprouts

28 gm (per portion)

560 gm (20 portions)

Green Chilli

6 gm (per portion)

120 gm (20 portions)

Fried Beancurd Cubes

30 gm (per portion)

600 gm (20 portions)

Fried Mini Shrimp

5 gm (per portion)

100 gm (20 portions)

Chinese Celery

10 gm (per portion)

200 gm (20 portions)

Fried Shallot

4 gm (per portion)

80 gm (20 portions)

* Items available from Prima Taste

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