Mee Rebus Johor Mak Long
Whenever my aunty Mak Long visits, she often disappears into our kitchen & emerges with all sorts of local kuihs & wonderful traditional dishes which amazes me.
Whenever my aunty Mak Long visits, she often disappears into our kitchen & emerges with all sorts of local kuihs & wonderful traditional dishes which amazes me. What makes Mak Long so special is her generosity in sharing her recipes with me, her soft spoken & gentle demure. I feel so blessed to have had her in my life. This Mee Rebus Johor is one of the many recipes she shared with me....
Ingredients
- Ingredients to blend:~2 large red onions
- of shallots15 bulbs
- of garlic6 cloves
- of ginger3/4 cup curry powderOther ingredients:~250gm beef, cut into small pieces & boiled till tender. Keep the stock2 inch
- prawns, trim the legs1 handful
- tauchu(fermented soya beans)3 inch galangal, bruised2 tbsp
- of lemongrass, bruised5 stalks
- sized sweet potatoes3 medium
- potatoes, boiled & coarsely mashed2 large
- coconut milk2 cups
- salt2 tsp
Instructions
- 1.
Heat oil in a large deep pot.
- 2.
Sautee' the blended ingredients till the oil separates.Put in the beef as well as the stock.As it boils, throw in the galangal, lemongrass and salt.Finally, pour in the coconut milk, tauchu, sweet potato & potato.As the gravy thickens, drop in the prawns.Season with salt.
- 3.
Don't forget to taste!This mee must be eaten with the accompaniment especially the penderam.
- 4.
Without it, it won't be the authentic Mee Rebus!Accompaniment Ingredients:10 Penderam, snapped into edible sizes3 hard tofu, cubed and deep fried2 handful beansprouts, tail plucked ,cleaned & dipped in hot water2 handful Chinese celery & spring onions, sliced thinly3 green chilies, sliced thinly, slanted & deseeded6 calamansi lime, halved & deseeded2 tbsp crispy fried shallotsPrawn PenderamPenderam Ingredients:~1 ¼ cup rice flour1 cup thick coconut milk2 cups fresh small prawns1 ½ tsp salt3 cups coconut oil2 screwpine leaves, washed & tied into a knotBlended & Ground Ingredients:~1 tbsp coriander seeds½ tsp cumin½ tsp fennel8 shallots3 garlic1 inch ginger½ tsp tumeric, ground~Method for Penderam~Heat oil in a wok on medium fire.Apart from the screwpine leaves, mix all the other ingredients together in a bowl.When the oil is hot, put in the screwpine leaves for a few seconds, just to flavor the oil.
- 5.
Then remove it.Scoop the batter (making sure you get some prawns) and slide a very thin layer of the batter from the top of the wok downwards into the oil.Allow the batter to turn golden brown before you drown it totally in the hot oil.If it gets stuck on top of the wok where there is no oil, just keep on scooping the hot oil from the wok and gently pour it on the stuck batter.Keep doing this and the batter will eventually dismantle itself.When the batter turns brown & is crispy, remove and drain.When cool, place in an airtight container.
- 6.
Use when needed.