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. 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.
- 2 large red onions
- 15 bulbs of shallots
- 6 cloves of garlic
- 2 inch of ginger
- 3/4 cup curry powder
- 250gm beef, cut into small pieces & boiled until tender. Keep the stock
- 1 handful prawns, trim the legs
- 2 tbsp tauchu (fermented soya beans)
- 3 inch galangal, bruised
- 5 stalks of lemongrass, bruised
- 3 medium sized sweet potatoes
- 2 large potatoes, boiled & coarsely mashed
- 2 cups coconut milk
- 2 tsp salt
- Heat oil in a large deep pot. 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. Don’t forget to taste!
- This mee must be eaten with the accompaniment especially the penderam. Without it, it won’t be the authentic Mee Rebus!
- 10 Penderam, snapped into edible sizes
- 3 hard tofu, cubed and deep fried
- 2 handful beansprouts, tail plucked, cleaned & dipped in hot water
- 2 handful Chinese celery & spring onions, sliced thinly
- 3 green chillies, sliced thinly, slanted & deseeded
- 6 calamansi lime, halved & deseeded
- 2 tbsp crispy fried shallots
Blend & Ground
- 1 tbsp coriander seeds
- ½ tsp cumin
- ½ tsp fennel
- 8 shallots
- 3 garlic
- 1-inch ginger
- ½ tsp turmeric, ground
- 1 ¼ cup rice flour
- 1 cup thick coconut milk
- 2 cups fresh small prawns
- 1 ½ tsp salt
- 3 cups coconut oil
- 2 screwpine leaves, washed & tied into a knot
- 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. 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. Use when needed.