Cherry & Dennis Helper Habitat
Singapore Mee Rebus
新加坡馬來甜薯濃汁黃麵
Recipe overview
Fresh yellow egg noodles are covered with a thick sweet-savoury gravy of sweet potato, curry spices and fermented soybean paste, then topped with fully cooked eggs, hot tofu, sprouts, peanuts and lime.
01
Ingredients
Main ingredients
- 600 g Fresh yellow egg noodles
- 500 g, peeled and cut into 2 cm cubes Orange-fleshed sweet potato
- 250 g, cut into 2 cm cubes Firm tofu
- 250 g, spoiled roots removed Bean sprouts
- 4 Eggs
- 3, minced Shallots
- 3 cloves, minced Garlic
- 15 g, grated Ginger
- 2, sliced Spring onions
- 2, cut into wedges Limes
Sweet-potato gravy seasoning
- 900 ml Unsalted vegetable stock
- 1.5 tbsp Yellow curry powder
- 1 tsp Ground coriander
- 1.5 tbsp Bottled fermented soybean paste
- 1 tbsp Reduced-sodium soy sauce
- 25 g, chopped Palm sugar
- 1/4 tsp Ground white pepper
- 1 tbsp Cornstarch
- 30 ml, for slurry Water
Pan and finishing ingredients
- 2 tbsp Cooking oil
- 40 g, crushed Unsalted roasted peanuts
- 20 g, optional Fried shallots
02
Tools
- Large pot
- Medium saucepan
- Frying pan
- Colander
- Potato masher
- Whisk
- Food thermometer
- Cutting board and knife
03
Steps
Step 1
Cook eggs completely
Place eggs in cold water, bring to a boil and cook over medium heat for 10 minutes; chill, peel and halve, confirming the yolks are fully set.
Step 2
Prepare sweet potato and aromatics
Peel and cut sweet potato into even 2 cm cubes; prepare shallots, garlic and ginger separately on a clean board.
Step 3
Cook the sweet potato
Put sweet potato and 500 ml vegetable stock in the medium saucepan, boil, cover and simmer 12 to 15 minutes until easily crushed.
Step 4
Mash a smooth gravy base
Remove from heat and mash sweet potato into the stock until uniformly smooth; whisk in the remaining 400 ml stock and reserve.
Step 5
Blanch noodles and sprouts
Boil a large pot of water, blanch yellow noodles for 1 minute and lift out; blanch sprouts separately for 1 minute and drain both well.
Step 6
Brown and heat tofu
Dry the tofu; heat 1 tablespoon oil over medium and brown all sides until the centre reaches 75°C, then keep warm.
Step 7
Saute the aromatics
Add remaining oil to the medium saucepan and cook shallots, garlic and ginger over medium-low heat for 2 minutes without browning.
Step 8
Bloom curry and soybean paste
Add curry powder, ground coriander and fermented soybean paste and cook over low heat for 1 minute until aromatic.
Step 9
Cook the sweet-potato gravy
Pour in the sweet-potato base, add soy sauce, palm sugar and white pepper, then stir and simmer gently for 5 minutes.
Step 10
Balance thickness and flavour
Mix cornstarch with water and add gradually; simmer 2 minutes until flowing but spoon-coating, then taste before adding any salt.
Step 11
Divide noodles and toppings
Divide hot yellow noodles and sprouts among four deep plates, then add tofu and two fully cooked egg halves to each.
Step 12
Ladle gravy and finish
Cover the noodles evenly with hot sweet-potato gravy, sprinkle spring onion, peanuts and fried shallots, add lime wedges and serve immediately.
Common mistakes
- Do not replace the sweet-potato gravy with coconut curry broth or the dish becomes laksa-like.
- Undercooked sweet potato leaves hard lumps in the gravy.
- Blanch noodles and sprouts briefly so they do not become soggy.
- Peanuts, eggs, soy and wheat are allergens; confirm every diner can eat them.
Tips
The gravy should flow like a loose sweet-potato puree and cling to noodles; thin it one tablespoon at a time with hot stock.
