Mee Rebus

Ingredients

• ½ cup blanched peanuts
• 3 medium shallots, peeled
• 3 clove garlic cloves, peeled
• 1 inch piece fresh turmeric root, peeled
• 2 whole dried red chilies, deseeded
• 3 tablespoon vegetable oil
• 2 cup water
• 150 g fish cake, sliced thin
• 100 g small shrimp, peeled and deveined
• 2 tablespoon low-sodium fish sauce
• 1 teaspoon palm sugar
• ½ teaspoon salt, to taste
• 200 g wheat noodles, fresh or dried
• 2 whole chicken eggs
• 2 tablespoon vegetable oil for frying
• 1 cup bean sprouts, fresh
• 3 stalk Chinese chives or green onion, cut into 2-inch pieces
• 2 tablespoon crispy fried shallots
• 1 whole lime wedge

Instructions

1. 1

   Place 0.5 cup of blanched peanuts in a mortar and pestle or food processor. Crush them into a coarse paste — they should still have some texture, not become a smooth powder. Set aside.

2. 2

   Roughly chop 3 medium shallots, 3 garlic cloves, a 1-inch piece of fresh turmeric (no need to peel — just scrub under running water), and 2 dried red chilies after deseeding. Add all to a mortar and pestle or food processor and pound or pulse into a smooth paste. This is your rempah base.

3. 3

   Pour 3 tablespoons of vegetable oil into a medium saucepan and set over medium heat. When a light shimmer appears on the surface, about 1 minute, add the rempah paste. Stir constantly — you'll smell the aromas deepen and the paste will cling to the spoon, about 3-4 minutes. The onions should turn jammy and the raw garlic smell should disappear.

4. 4

   Pour in 2 cups of water, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil — you'll see the first large bubbles breaking the surface. Lower the heat to medium-low and let simmer for 5 minutes so the flavors meld.

5. 5

   Stir in the peanut paste you made earlier, breaking up any clumps with the back of your spoon. Add the 150 g fish cake (sliced thin) and 100 g peeled shrimp. Simmer for 3-4 minutes, stirring gently, until the shrimp turn opaque and pink throughout — do not overcook or they'll become rubbery.

6. 6

   Season the gravy with 2 tablespoons of fish sauce and 1 teaspoon of palm sugar. Taste and add salt, 0.5 teaspoon at a time, until the gravy tastes rich, slightly sweet, and deeply savory. The gravy should coat the back of a spoon and have the consistency of heavy cream. Keep warm on low heat while you prepare the noodles.

7. 7

   Bring a large pot of water to a rolling boil over high heat. Add 200 g of wheat noodles — if fresh, cook for 2-3 minutes; if dried, follow package directions until al dente. You want them tender but with a slight chew. Drain in a colander and divide between two bowls.

8. 8

   While the noodles cook, heat 2 tablespoons of vegetable oil in a 10-inch nonstick skillet over medium heat. Crack 2 eggs into a small bowl, then pour into the hot oil. Fry sunny-side up until the whites are set but the yolk still jigles slightly when you shake the pan, about 3-4 minutes. The edges should be lacy and golden. Set aside on a plate.

9. 9

   Ladle the hot gravy over the noodles in each bowl, making sure to distribute the shrimp and fish cake evenly. Top each bowl with one fried egg, then scatter 0.5 cup of fresh bean sprouts, a few Chinese chive or green onion pieces, and 1 tablespoon of crispy fried shallots over the top. Serve with a lime wedge on the side — squeeze it over the bowl just before eating for bright acidity that cuts through the richness.

Tools you’ll need

• mortar and pestle (or food processor)
• medium saucepan
• wooden spoon
• large pot
• colander
• 10-inch nonstick skillet
• small bowl
• two serving bowls
• ladle

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