Mee Rebus

This is the version that my family and friends likes best, and it uses sweet potatoes as the soup base. (The other which uses tomato paste/ Ketchup.)

Ingredients

300 g meat (any meat preferred)

800g sweet potatoes, orange variety

600g small prawns, shelled

600g fresh yellow noodle

300g beansprouts

5 hardboiled eggs

10 small limes

150g coconut milk (to make 12 cups of thin coconut milk)

salt to taste

Grounded Ingredients

20 dried chillies, soaked untill soft

30 shallots

4 cloves garlic

5 cm tumeric root

2 cm galangal

2 tbsp preserved soy beans (tau cheong)

Method

• Remove skin from sweet potatoes and cut into small pieces. Steam for 10 min until soft. Blend to a fine paste immediately (You may need to add some water during blending)
  
• Parboil the meat in a pot of boiling water for 3 min. Remove and cut into thin, small strips
• Heat oil in a kuali and fry grounded ingredients until fragrant. Add meat and fry for another 2 min. Then pour in blended sweet potatoes, small prawns and coconut milk. Bring to boil, then lower heat and simmer for 10 min. Finally add rice flour and water mixture to thicken the soup to the preferred consistency. Add salt to taste and serve.
• Boil and cook separately, noodles and beansprout.

Note: For added authenticity, serve with prawn crisps which can be purchased from rojak or mee mamak stalls for convenience.