Mee rebus (vegetarian)

Main Dish
2 servings
40 min
45 min
the crunchy taste of the fritters are fabulous when eaten together with the mee rebus.


Number of serving: 2
For the curry gravy

To be blended/grounded

10-15 dried red chillies (soaked in water to soften)

1 inch galangal/lengkuas

1/2 fresh turmeric/kunyit

5 shallots


yellow egg noodles - as needed

400g yellow sweet potatoes ( boiled to soften, remove skin and mashed)

4 tbsp oil

lime juice - as needed

For the garnishing (as needed)

boiled eggs (cut into 2 pieces)

spring onions - sliced thinly

green chillies - sliced thinly

fried shallots

bean sprouts - break away the brown dark tail

For the fried crispy fritters

1/2 cup plain flour

1/4 cup rice flour

1/2 tsp baking soda

water, salt and pepper as needed

oil for frying


  • For the curry gravy
    Heat the 4 tbsp of oil in a large pot and when heated, fry the blended/grounded ingredients until aromatic and the oil starts to float.
    Pour 1/2 liter of water and let it simmer
    When heated through, add the mashed sweet potatoes and stir to combine in.
    Add more water if the gravy is too thick or if your prefer a more diluted version.
    Either continue to simmer over low heat or off the heat.
    Warm up again before serving
  • For the fried crispy fritters
    Combine all ingredients into a large mixing bowl.
    Add enough water and mix to get a thick runny batter.
    When oil is heated, spoon the batter and fry by spreading the batter into the oil.
    Remove and keep aside.
    When cooled down, slice into pieces or crushed gently.
  • To serve
    Add noodles into a serving bowl and pour the gravy on top.
    Drizzle the needed amount of lime juice on top.
    Top up with fried fritters and garnishing ingredients.




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