Yellow noodles in a thick spiced sweet-potato-and-prawn gravy, topped with hard-boiled egg, fried tofu, green chili, and a squeeze of lime. Singapore Malay coffee-shop default.
Malay-Indian fusion plate developed in Geylang and Kampong Glam during the 1950s — Indian curry-paste tradition meets Malay sweet gravy and Chinese yellow noodles.
Glossy thick brown gravy clings to wheat noodles; the sweet potato base gives unique body, dried prawn paste delivers umami depth.
Sweet potato as thickener gives natural sweetness and viscosity without flour; long-cooked prawn-shell stock undergirds the umami.
Variations
Penang version uses tamarind for sharper acid. Malaysian-Singaporean home version replaces sweet potato with cornflour for ease.
On the Palate
Where Mee Rebus sits in the Singaporean flavor cloud
Ingredients
Serves 4
How it's made
4 steps · 40 min active + 30 min waiting
- 130 min
Simmer 200 g prawn shells with 1 onion in 1 L water 30 min; strain.
- 28 min
Blend 300 g cooked sweet potato + 4 dried chilies + 4 garlic + 2 cm ginger + 1 tbsp shrimp paste.
- 320 min
Cook paste in oil 5 min; add prawn stock; simmer 15 min to thicken.
Watch outCook the paste in oil until it smells fragrant and the raw edge is gone before adding stock — then simmer till the gravy coats a spoon; the sweet potato thickens it, no flour needed.
- 44 min
Boil 400 g yellow noodles 3 min; ladle gravy over; top with egg, fried tofu, chili, lime.
Watch outPull the noodles at 3 min so they stay springy — the hot gravy keeps softening them once it's ladled over.
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