Type Noodle | ||
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Place of origin Indonesia, Malaysia Singapore Created by Javanese Cuisine, Peranakan cuisine, Malaysian Indian cuisine Main ingredients Noodles (eggs), gravy (potatoes, curry powder, water, soybeans, dried shrimps, peanuts) Region or state Indonesia, Malaysia, Singapore Similar Noodle, Mie goreng, Bakmi, Mee siam, Laksa | ||
Mi rebus or Mee rebus (Malaysian and Singaporean spelling; literally "boiled noodles" in English) is a noodle dish popular in Indonesia, Malaysia, and Singapore. It is also often called mi kuah (noodle soup).
The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy. The gravy is made from shrimps' broth, shallots, lemongrass, galangal, salam leaf (Indonesian bayleaf), kaffir lime leaf, gula jawa (Indonesian dark palm sugar), salt, water, and corn starch as thickening agent. The dish is garnished with a hard boiled egg, dried shrimps, boiled potato, calamansi limes, spring onions, Chinese celery, green chillies, fried firm tofu (tau kwa), fried shallots and bean sprouts. Some eateries serve it with beef, though rarely found in hawker centres, or add dark soy sauce to the noodles when served. The dish also goes well with satay.
In the past, mi rebus was sold by mobile hawkers who carried two baskets over a pole. One basket contained a stove and a pot of boiling water, and the other the ingredients for the dish.
In certain area, due to the local situation, a similar variety of this Mi Rebus is called Mee Jawa, Mi Jawa, Bakmi Jawa or Bakmi Godhog, although this is a popular misnomer, since Javanese bakmi Jawa is slightly different from Mi Rebus. Despite sharing similar spices, Bakmi Godhog (Javanese mi rebus) favour chicken and egg instead of shrimp. A dish similar to Mi Rebus in Indonesia is called Mie Celor, and it is popular in Palembang.
