It means boiled noodles and has roots in Indonesia, but well- loved here. Boiled yellow noodles are drenched in gravy made with potato starch, seafood stock, dried shrimps and spices. The dish is usually topped with tofu and hard-boiled eggs and sometimes shrimps. There are also versions where lamb cuts are added to the gravy to lend a gentle gamey sensation to the equation. A squeeze of lime adds to the finishing touch.
Mee Rebus
Afandi Hawa & Family Mee Rebus
Blk 14 Haig Rd #01-21, Haig Rd Mkt & Food Ctr (Map) 10.30am – 8pm Wed
This is one of the more popular mee rebus speclalists in this Muslim food zone of the hawker centre. Their version comes rich- they use lamb offals and off cuts to enrich the all- important mee-rebus sauce, which is already cooked in seafood stock and a rempah. The flavour is a knock-out shock in the palate. If you leave that plate to stand for 5 minutes, the sauce, which is so thick and rich, will curdle. So best to tear in whe n it’s piping hot or warm. Don’t bother about the toppings, just an egg with tofu and a squeeze of lime (to tame the richness) will do. Just enjoy soft and smooth enough yellow noodles in that concoction. On some rare occasions, when they have a good supply of it, they add flower crabs to the sauce and stock. If they do so, ask for it and count your blessings.
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