Thursday, May 24, 2007

Vegetarian Mee Rebus

Mee Rebus is Malay dish which use Chinese yellow noodle with spicy sweet potato gravy. For this simplified version, I have omitted hardboiled eggs which are commonly serve with mee rebus. You can make this dish interesting by adding some red and green chilli. Mix some potatoes with the sweet potatoes to make the gravy, if desired.

Preparation: 10 mins, Cooking time: 20 mins

Ingredients (serves 2)
° 300g sweet potatoes, peeled and cut into chunks
° 750ml water
° 1 tablespoon vegetable oil
° 2 teaspoons fine salted soy bean paste
° 200g hokkien mee, blanched
° 40g beanspouts, tailed and blanched
° 1 firm tofu/beancurd, deep-fried and diced
° 2 kalamansi limes
° 1 fresh green chilli, sliced
° 1 teaspoon dark soy sauce (optional)

Spice Paste
° 4 dried chilli, finely chopped
° 2 slices ginger or galangal, finely chopped
° 1 teaspoon curry powder
° ½ teaspoon turmeric powder
° 1½ -2 teaspoons vegetarian belacan
° 1 teaspoon sugar

Method
1. Place the sweet potatoes and water in a pot. Bring to a boil and simmer for 10-15 minutes or until the sweet potatoes are tender. Remove the sweet potatoes, mashed and set aside. Reserve stock.
2. Mix all the spice paste ingredient in a bowl and set aside.
3. Heat oil in a wok or pot, fry the spice paste for half a minute or until fragrant. Stir in the 500ml of stock, mashed potatoes and salted soy bean paste. Season with salt, bring to a boil and simmer till the gravy thickens
4. To serve, divide beansprouts, hokkien mee, beancurd between serving bowls. Ladle the gravy into individual serving bowls. Garnish with green chilli, lime and drizzle some dark soy sauce. Serve hot.

10 comments:

Anonymous said...

hi crystal...errm, was wondering do you actually prepare these recipes yourself, or you juz copy & paste?? :p, SF

Crystal @ Blog*Spot said...

Hi SF

I do understand what PLGIARISM means! :)

Reveal it so openly in my blog where it can be easily access, if it is copied that i am in great trouble.

To come up with all these recipes within such a short time, is a lot of hard works. The purpose of doing this, is that it is difficult to get vegetarian cookbooks with local flavour, and wish to share to promote vegetarianism.

I read lots of non-vegetarian cookbooks to understand the ingredients needs, do testings to come with a substitues and the correct measurement that i think is right.

For example, this mee rebus recipe failed twice before i get it right. Initially, i tested with potatoes and curry powder and salted soy beans, it did not come that close. This is my third try.

The result of all these recipes, i gain weight and wasted lots of ingredients :)

Anonymous said...

hi crystal...i believe in sg, ingredients are easily available..hence not much of problem..however, in oversea...sometimes to find juz 1 ingredient is not ez, don say getting vegetarian stuff..therefore most time, i substituted. My point is, so long it tasted similar will do..

cheers, SF

Crystal @ Blog*Spot said...

You are right, SF. In oversea, even getting basic spices in the Chinatown is a big headache. Even beansprouts, you might even want to grow it yourself, much fresher.

Substitue can only bring the gap a bit closer but there is some different. Lemongrass and lemon, there is a different between them. Vinegar and Assam Paste, is sour but not that close.

Tom yam (even for fried rice) without the adding lime leaves, is not that shiok! :)

All my recipes here will be a problem to use elsewhere, as can't find the ingredient. Even locally, even when i mention plum sauce (there are so many brands, all are a bit different here and there).

That the reason, when i read the Taiwanese Veg Cookbooks, i can't really cook, the product can't be purchased here. Even measurement is different, need to translate.

yin said...

hi crystal, thanks for the recipe. may i know for the spice ingredients, do you grind them tog or just chop them and fry tog? thanks

a veg*n @ Blog*Spot said...

Hi Yin :D

Yes :) I chopped them (very finely, if I have the time), so it can form a smooth texture for the sauce.

And I fry them to release their aromatic taste.

Have a lovely day.

Cheers :)

Anonymous said...

Oh~ i'm a vegetarian, i gonna try this recipe! thanks!
From: Zoey

a veg*n @ Blog*Spot said...

Hi Zoey,

Nice to see your comment, thanks. Have a good day.

Cheers :)

The Trampled Rose said...

Hi,Crystal.

Thank you for sharing your recipe..it looks interesting and I will try it out. Here in KL, there is a lady who used potatoes mixed with tapioca to make the gravy and it does come close to the real stuff. Perhaps, you might like to try it out. Incidentally, here in KL, we don't have vegan belacan - so have you tried making some? If you have or know, will be glad to have you share. Warm regards DK

a veg*n @ Blog*Spot said...

Hi Trampled rose,
Thank you for sharing new stuff here. Ok, will give it a try when they is a chance.

Oops,I don't know how to make veg. belacan.

Cheers :)

Related Posts with Thumbnails