Recipe: Mee Rebus 

Here’s another recipe from the talented Margarita for all the budding chefs emerging from the MCO!

Mee Rebus 

by Margarita Lee

Margarita Lee

Ingredients A:

  • 100g Shallots, peeled
  • 1 clove Garlic, peeled
  • 2cm piece Fresh turmeric 
  • 10 Dried chillies, cut into small pieces and soaked in hot water
  • 30g Dried shrimp, soaked
  • 1 tbsp Roasted belacan 
  • 2 tbsp Fermented soybean paste  (tau cheong)
  • 2cm piece Galangal 
  • 2cm Fresh ginger 
  • 4 Candle nut 
  • 4 tbsp Cooking oil

Ingredients B:

  • 500g Steamed sweet potatoes 
  • 2.5L of Chicken stock or Beef stock 
  • 2 stick of Lemon grass, bruised
  • 20g Palm sugar 
  • 2 tbsp Peanut butter 
  • 2 tbsp Meat curry powder, mixed with a little water to form a paste 

Ingredients C:

  • 1kg of yellow noodles


  • 200g Firm tofu, in 1cm cubes and fried
  • 6 Hard boiled eggs, halved 
  • 50g Fresh spring onion 
  • 50g Crispy fried onion 
  • 2 Long green chillies, sliced thinly 
  • 2 Red chillies, sliced thinly 
  • 3 Boiled potatoes, cut into cubes 
  • 6 Prawn fritters 
  • 100g Blanched bean sprouts
  • 50g Lettuce, cut thinly 
Photo by Margarita Lee


  1. Blend ingredients A in a blender with 2 tbsp of oil until it resembles a smooth paste. 
  2. Heat 2 tbsp of oil in a wok, then sauté the blended paste, curry powder paste and lemon grass for 2-3 minutes until fragrant and oil separates from the paste. Set aside.
  3. Blend the steamed sweet potatoes into a paste. Set aside. 
  4. Bring the stock to a boil, then add the cooked chilli paste into the broth. Once it has been incorporated into the broth, add the sweet potato paste. When the gravy begins to boil, turn the heat to low and simmer for 15 minutes. Add in peanut butter, palm sugar and salt to taste.
  5. Blanch the yellow noodles and set aside.
  6. Put some blanched bean sprouts at the bottom of a bowl, followed by a large handful of blanched noodles.  
  7. Pour gravy over the top and garnish. Add a squeeze of lime juice to taste if needed. 

Prawns Fritters


  • 1 Egg
  • 50g Rice flour
  • 20g All purpose flour
  • 1/4 tsp Sodium bicarbonate 
  • 1/2 tsp Baking powder
  • 1/2 tsp Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 50ml Water 
  • 100g Small prawns, de-shelled and deveined 
  • 20g Carrots, sliced thinly 
  • 20 Scallions, sliced thinly 
  • 1/2 cup Cooking oil 


  1. Combine the egg, flours, sodium bicarbonate, baking powder and condiments, then add water gradually while mixing to form a batter.
  2. Add in the carrot, scallions and prawns to the batter.
  3. Heat half a cup of oil in a deep pan. On medium heat, spoon a tablespoon of batter into the pan and deep fry until golden brown.
  4. Remove from wok and blot off excess oil. 
  5. Enjoy with a bowl of mee rebus.


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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