Mee Rebus Johor Recipe
Mee Rebus Johor: A Traditional Recipe for Food Enthusiasts
A beloved Johor specialty: yellow noodles in a thick, sweet‑spicy gravy built on sweet potatoes, dried chillies, aromatics, and shrimp paste—finished with fresh lime, sprouts, and eggs.
Discovering the Flavours of Mee Rebus Johor
Mee Rebus Johor showcases the rich culinary heritage of Malaysia. Springy yellow noodles are bathed in a thick, spicy‑sweet gravy made with sweet potatoes, spices, and herbs, then topped with boiled eggs, bean sprouts, and fresh lime.
This recipe preserves the essence of the traditional Johor style while giving you a clear, step‑by‑step method to recreate it at home.
Key Takeaways
- Signature gravy: Sweet potatoes create body; dried chillies + shrimp paste add depth.
- Balance: Adjust heat with chillies and brightness with lime.
- Toppings matter: Eggs, sprouts, fried shallots, and coriander complete the bowl.
Ingredients
- 400 g yellow noodles (mee), blanched
- 400 g sweet potatoes, peeled & cubed
- 8–10 dried chillies, soaked & blended (adjust to taste)
- 4 cloves garlic, minced
- 2 shallots, sliced
- 1 tsp turmeric powder
- 1–2 tsp shrimp paste (belacan), toasted
- 3 tbsp cooking oil
- 750 ml low‑sodium chicken or vegetable stock
- 1–2 tbsp palm sugar (or brown sugar), to taste
- 1–2 tbsp tamarind juice (optional, for tang)
- Salt to taste
- Toppings: 4 boiled eggs (halved), 150 g bean sprouts, lime wedges, fried shallots, fresh coriander
Equipment
- Medium pot (for sweet potatoes & gravy)
- Blender/processor (for chillies & sweet potato puree)
- Strainer & tongs (for noodles)
How to Cook a Traditional Mee Rebus Johor‑Inspired Recipe
- Prepare the sweet potato base: Boil sweet potatoes until fork‑tender (10–12 mins). Drain (reserve 1 cup water if desired). Blend the sweet potatoes with a splash of stock until smooth.
- Build the spice paste: Blend soaked dried chillies with garlic and a little water into a smooth paste.
- Sauté aromatics: Heat oil over medium. Fry shallots until translucent. Add chilli paste; cook 3–4 mins until fragrant and oil separates. Stir in turmeric and toasted belacan.
- Make the gravy: Stir in sweet potato puree, stock, palm sugar, and tamarind (if using). Simmer 8–10 mins, stirring, until thick and glossy. Season with salt. Adjust heat (more chilli) and sweetness/acid to balance.
- Cook the noodles: Boil noodles 45–60 seconds (or per pack), then rinse briefly to stop cooking. Drain well.
- Assemble: Divide noodles into bowls. Ladle hot gravy generously over. Top with boiled egg halves, bean sprouts, fried shallots, coriander, and a squeeze of lime.
Tips for Perfecting Your Mee Rebus
- Spice control: Reduce or increase dried chillies for heat; add lime for brightness.
- Texture: Use more or less sweet potato puree to fine‑tune thickness.
- Depth: Toast belacan lightly to amplify umami without bitterness.
Reasons to Embrace Traditional Mee Rebus Johor
Cooking Mee Rebus Johor at home connects you to Johor’s culinary story—preserving a comfort classic while honing core Malaysian cooking techniques.
How to Cook Mee Rebus: Frequently Asked Questions
What are the key ingredients in Johor‑style Mee Rebus?
Yellow noodles, sweet potatoes (for body), dried chillies, garlic, shallots, turmeric, toasted shrimp paste, stock, palm sugar, and optional tamarind—plus eggs, sprouts, fried shallots, coriander, and lime for serving.
How does Johor Mee Rebus differ from other versions?
Johor’s version balances gentle sweetness from sweet potatoes with a defined chilli warmth and belacan umami, resulting in a thick, clingy gravy.
Can I make it pescatarian or vegetarian?
For pescatarian, keep belacan and use vegetable stock. For vegetarian, omit belacan and add a dash of mushroom powder or miso for umami.
What toppings work best?
Boiled eggs, bean sprouts, fried shallots, coriander, and lime are classic. Sambal on the side adds heat and aroma.
