Populær malaysisk gadeføde: Mee Rebus og dens historie

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The Spicy, Slurpable Street Food Slaying Southeast Asia

If you’re a street food junkie like me, get ready to have your taste buds blown away by the mouth-watering goodness that is Mee Rebus. This saucy, noodley dish has been slaying the street food game in Malaysia and Southeast Asia for centuries, and it’s not hard to see why.

The Humble Origins of a Street Food Superstar

Like most legendary dishes, the origins of Mee Rebus are a bit hazy. Some say it’s a spin-off of the Indonesian Mee Jawa, while others believe it emerged from the northern regions of West Peninsular Malaysia. One thing’s for sure: this dish is a cultural melting pot, with influences from Indonesians, Indian-Muslim vendors, and the Peranakan Chinese.

Slurp-Worthy Ingredients and Tantalizing Toppings

At its core, Mee Rebus is a bowl of boiled egg noodles swimming in a thick, sweet and spicy gravy made from a delicious medley of potatoes, chicken stock, onions, lemongrass, ginger, cuttlefish, turmeric powder, sugar, and homemade sambal. But it’s the toppings that really take this dish to the next level – think halved eggs, crispy fried shallots, fresh chili, bean sprouts, and spring onion fritters.

Regional Twists and Variations Galore

One of the best things about Mee Rebus is that it’s a dish with many faces. In Terengganu, you’ll find a clear broth version, while in other parts of Malaysia, dhal, peanuts, and tomatoes might make an appearance. And in Johor? They do it up with a beef broth gravy thickened with sweet potatoes. Talk about variety!

The Ultimate Mee Rebus Recipe (for the Brave Souls)

Ready to tackle this street food beast at home? Here’s a condensed version of a classic Mee Rebus recipe:

Ingredients: Egg noodles, brown onion, lemongrass, galangal, shrimp paste, dried shrimp, taucheo, mild curry powder, eggs, tofu, limes, crispy fried shallots, fresh chilies, spring onions, coriander leaves, sweet soy sauce.

1. Make the spice paste by blending onion, lemongrass, galangal, shrimp paste, dried shrimp, taucheo, and curry powder.
2. Cook the paste in oil until fragrant, then add stock and potatoes. Simmer until potatoes are soft.
3. Add noodles and cook until tender.
4. Top with eggs, tofu, limes, fried shallots, chilies, spring onions, coriander, and sweet soy sauce.

Brace yourself for a flavor explosion like no other!

The Slurping Never Stops

Whether you’re slurping it up from a street stall in Kuala Lumpur or whipping up a batch at home, Mee Rebus is a street food sensation that’s sure to keep you coming back for more. So what are you waiting for? Grab a spoon and dive into this saucy, noodley nirvana!


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