Mee Rebus is a very popular Malay noodle dish sold in many Malay or Mamak (Indian Muslim) stalls in Malaysia. Its distinctive flavour arises from the thick gravy made from the combination of mashed potatoes, chicken stock, tamarind, blended chilli, curry powder salt and sugar.
Unlike any other noodle dishes, Mee Rebus plays with a palate of flavours like the tangy taste of lime, the subtle spice from the green and red chilli garnish, the neutral taste of the hard boiled egg and of course, the everlasting sweetness of its gravy. Egg noodles are used as the main ingredient for Mee Rebus and prawns can often be seen in the mix. A whole lot of other ingredients are also thronged into this exotic dish such as blocks of fried bean curd or tau kwa, bean sprouts, spring onions and occasionally, shredded beef.
Little do people know that there is also another important but simple ingredient that is often overlooked and that is the fried shallots. The garnish of fried shallots gives this noodle dish the extra crunch and sweetness in every mouthful, completing the taste in flavourful goodness.
Fabled as one of the best Mee Rebus in the world, tourists stopping by Larkin Bus Terminal in Johor Bahru can check out Mee Rebus Haji Wahid (on the first floor) which has come a long way from its humble beginnings serving Mee Rebus as its main trade. At only RM3.50 (USD1), this hawker stall offers value for money as well as a tasty introduction to Malaysian cuisine.
For those up in Kuala Lumpur, one can try out Rosli Mee Rebus (Lorong Bunus 4, Off Jalan Masjid India, KL) where the gravy is made from beef stock.