Mee Rebus Recipe
 Spicy Noodles - Indian Style

Ingredients:

Main:
680 g/ 1 1/2 lbs
455 g/ 1 lb
115 ml/ 4 fl oz

Garnish :
3
10
1
2 stalks
4
3
60 g/2 oz

For small squids:
225 g/ 8 oz
1 tsp
115 ml/ 4 fl oz
3 tbsp
2 tsp
1 tsp
1 sprig
1/2 tsp
1/2 tsp

For prawn Fritters:
2 tbsp
60 ml/ 2 fl oz
6
680 ml/ 24 fl oz
225 g/ 8 oz
1 tsp
1 tsp

For potatoes:
225 g/ 8 oz
1 tsp
1/2 tsp
1/2 tsp

For Gravy:
spice paste
8
10
6 cloves
5 cm/2 in
2.5 cm/ 1 in

Thickening agent
225 g/ 8 oz
1.6 L/ 56 fl oz
455 g/ 1 lb
115 g/ 4 oz

Other
1 tbsp
3 tbsp
1
6
1 tsp

fresh yellow noodles
bean sprouts
cooking oil for various uses

tau kua (semi-hard bean curds)
shallot
lettuce, peel, wash and shred coarsely
spring onions, chop finely
fresh chilies (green or red), slice finely
green limes, cut into half
roasted groundnuts
chilly sauce (bottled)

small squids
tamarind pulp
water
cooking oil
chilly powder
turmeric powder
karupillay (Indian curry leaves)
salt
sugar

dried prawns
water
shallots
cooking oil
self-raising flour
turmeric powder
salt

potatoes
chilly powder
turmeric powder
salt

dried chilies
shallots
garlic
ginger
turmeric OR 1 tsp turmeric powder

dried prawns
water
sweet potatoes
baruboo (dhall) OR chick pea flour

tamarind pulp
cooking oil
cinnamon stick
cardamons
salt

Method:

A. For main:

1. Blanch noodles. Drain and put aside.

2. Nip roots of bean sprouts. Blanch and put aside.

B. For garnish:

1. Heat a little oil, lower fire and saute tau kua (semi-hard bean curds) until light brown. Cut each into 2 and slice thickly.

2. Prepare shallot oil. Use in dry form.

3. Grind or pound roasted groundnuts until fine. Put 2 tbsp aside for garnish and the rest for gravy.

C. For small squids:

1. Clean squids and wash. Drain.

2. Prepare 58 ml/ 2 fl oz tamarind juice.

3. Heat oil, lower fire and fry chilly powder, turmeric powder and Indian curry leaves, without stalk.

4. Add small squids, tamarind juice, salt and sugar. Allow to simmer until squids are very tender. Slice coarsely.

D. For potatoes:

1. Peel potatoes and boil until cooked. Drain.

2. Heat a little oil and fry with chilly powder, turmeric powder and salt.

E. For prawn fritters:

1. Prepare dried prawns with 60 ml/ 2 fl oz water. Grind dried prawns very finely and save water.

2. Slice shallots finely. Heat 2 tbsp of oil from 680 ml/ 24 fl oz and fry until light brown.

3. Knead flour with dried prawns water, dried prawns, fried shallots, turmeric powder and salt. mix thoroughly and shape dough into oval dumplings, a little larger than a walnut. Heat oil and deep-fry until golden brown. remove and slice coarsely.

F. For gravy:

1. To make spice paste: Prepare dried chilies. Grind or pound all ingredients for spice paste until smooth. Blend in evenly powdered substitutes, if used.

2. Prepare thickening agent: Prepare dried prawn in 1.6 L boiling water. Grind very finely and save water for stock. Peel sweet potatoes and dice. Steam until soft and mash until smooth.

3. Boil dhall in a little water until soft and mash until smooth, OR use chick pea flour.

4. prepare tamarind juice.

5. Heat oil, lower fire and fry spice paste until fragrant. Add cinnamon stick and cardamons.

6. Put in ground dried prawns and stir well. Add dried prawns water, tamarind juice and salt. Mix thoroughly.

7. Add mashed sweet potatoes, mashed dhall or chick pea flour and pounded roasted groundnuts, stirring all the time until gravy is thick and smooth. It should be of the same consistency as potato soup.

G. For serving:

1. Put each garnish in a separate plate or little saucer as appropriate.

2. take required amount of yellow noodles and bean sprouts in a soup dish. Garnish small squids, potatoes, prawn fritters as desired.

3. Sprinkle with lettuce, spring onions, chilies, fried shallots, and roasted groundnuts and squeeze lime over combination. Add chilly sauce, if needed.

4. Pour in 2 ladlefuls of gravy.