Noodle Dishes
Authentic Singaporean Mee Rebus Recipe (Sweet Potato Gravy)
Mee Rebus is a beloved Singaporean hawker classic featuring yellow noodles drenched in a rich, velvety gravy made from sweet potatoes and a fragrant spice rempah. This comforting dish is topped with fried tofu, hard-boiled eggs, and a squeeze of fresh calamansi for a perfect balance of sweet, savory, and tangy flavors.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Level
- Medium
- Per serving
- 580 kcal
Method
Prepare the rempah by blending the shallots, garlic, ginger, galangal, and soaked dried shrimp into a smooth paste.
Heat oil in a large pot and sauté the rempah until fragrant and the oil begins to separate.
Add the taucheo (soy bean paste) and curry powder, stirring for another 2 minutes to cook out the spices.
Pour in the stock and bring to a boil. Stir in the mashed sweet potatoes, ensuring they are fully incorporated to thicken the gravy.
Add the gula melaka and salt to taste. Simmer for 15-20 minutes on low heat until the gravy reaches a smooth, velvety consistency.
Blanch the yellow noodles and bean sprouts in boiling water for 1 minute, then drain.
To serve, place a portion of noodles and sprouts in a bowl. Pour a generous amount of hot gravy over the top.
Garnish with fried tofu, hard-boiled egg, sliced green chilies, fried shallots, and serve immediately with a squeeze of calamansi lime.
Notes
Use orange-fleshed sweet potatoes for the most vibrant and traditional gravy color.
If the gravy is too thick, adjust with a little more stock; if too thin, add a cornstarch slurry or more mashed potato.
The secret to a deep flavor is frying the rempah until 'pecah minyak' (oil separates), which ensures the aromatics are fully cooked.
Always blanch the yellow noodles separately to remove the excess alkaline (kee) taste before serving.
