{"id":3157,"date":"2017-07-24T09:02:43","date_gmt":"2017-07-24T01:02:43","guid":{"rendered":"https:\/\/tottstore.com\/recipes\/?p=3157"},"modified":"2018-07-12T17:35:11","modified_gmt":"2018-07-12T09:35:11","slug":"chef-special-mee-rebus-deluxe","status":"publish","type":"post","link":"https:\/\/tottstore.com\/recipes\/chef-special-mee-rebus-deluxe\/","title":{"rendered":"Chef Special Mee Rebus Deluxe"},"content":{"rendered":"<div class=\"row row-small\"  id=\"row-819322853\">\n\n\t<div id=\"col-409614693\" class=\"col medium-9 small-12 large-9\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><span style=\"font-size: 12px; color: #333333;\"><a style=\"color: #333333;\" href=\"https:\/\/tottstore.com\/recipes\/\">&lt; Back to Recipe Listings<\/a><\/span><\/p>\n<h1>Chef Special Mee Rebus Deluxe<\/h1>\n<p><strong>by Eric Low<br \/>\n<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-409614693 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-2135303786\" class=\"col medium-3 small-12 large-3\"  >\n\t\t\t\t<div class=\"col-inner text-right\"  >\n\t\t\t\n\t\t\t\n<div class='printomatic pom-default ' id='id6952'  data-print_target='article'><\/div>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-2135303786 > .col-inner {\n  padding: 0px 0px 0px 0px;\n  margin: 0px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n<style>\n#row-819322853 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<div class=\"row row-small\"  id=\"row-1465935488\">\n\n\t<div id=\"col-1170393195\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p style=\"line-height: 15.75pt; background: white; margin: 0cm 0cm 7.5pt 0cm;\"><span style=\"font-size: 10.5pt; font-family: 'Arial','sans-serif'; color: #333333;\">Everyone loves mee rebus but perfecting the sauce is a challenge so here is the secret! Chili paste and spice paste are fried till fragrant then combined with dried shrimps and peanuts. Ingredients for gravy\u00a0are then mixed together and brought to boil. The noodles are blanched and covered in spoonfuls of sauce.<\/span><\/p>\n<p><span style=\"font-size: 90%;\"><strong>Cuisine :<\/strong>\u00a0Asian\u00a0<strong>Course :<\/strong>\u00a0Main\u00a0<strong>Skill Level :<\/strong> Novice<\/span><br \/>\n<span style=\"font-size: 90%;\"><strong>Prep :<\/strong>\u00a015\u00a0<span class=\"value\">mins<\/span> <strong>Cook :<\/strong>\u00a020\u00a0<span class=\"value\">mins<\/span> <strong>Ready in :<\/strong>\u00a035\u00a0<span class=\"value\">mins<\/span> <strong>Serves :<\/strong>\u00a02<br \/>\n<\/span><\/p>\n<hr \/>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<p><strong>Gravy<\/strong><\/p>\n<ul>\n<li>100ml Oil (for cooking)<\/li>\n<li>50g Spice Paste (rempah)<\/li>\n<li>100g Chilli Paste<\/li>\n<li>30g Dried Shrimp (coarsely grounded)<\/li>\n<li>50g Taucheo (fermented bean paste)<\/li>\n<li>10g Curry Powder<\/li>\n<li>170g Sweet Potatoes<\/li>\n<li>50g Coarse Grounded Roasted Peanuts<\/li>\n<li>1 litre of Water<\/li>\n<li>80ml Coconut Milk<\/li>\n<li>30g Gula Melaka<\/li>\n<li>1 tbsp Dark Soya Sauce<\/li>\n<li>\u00bd tsp Salt (to taste)<\/li>\n<\/ul>\n<p><strong>Garnish (per portion)<\/strong><\/p>\n<ul>\n<li>120g Yellow Noodles<\/li>\n<li>50g Bean Sprouts<\/li>\n<li>40g Bean Curd (fried and cut into cubes)<\/li>\n<li>3 pieces of Fresh Prawns (blanched)<\/li>\n<li>10g Fried Shallots<\/li>\n<li>5g Chinese Celery (chopped)<\/li>\n<li>1 Egg (hard boiled, sliced)<\/li>\n<li>1 Calamansi Lime<\/li>\n<li>Fresh Green Chillies (sliced)<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\n<style>\n#col-1170393195 > .col-inner {\n  padding: 0% 0% 0% 0%;\n  margin: -10px 0px 0px 0px;\n}\n<\/style>\n\t<\/div>\n\n\t\n\n\t<div id=\"col-1198913716\" class=\"col medium-4 small-12 large-4\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3158\" src=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Chef-Special-Mee-Rebus-Deluxe--300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Chef-Special-Mee-Rebus-Deluxe--300x225.jpg 300w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Chef-Special-Mee-Rebus-Deluxe--768x576.jpg 768w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Chef-Special-Mee-Rebus-Deluxe-.jpg 1024w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Chef-Special-Mee-Rebus-Deluxe--24x18.jpg 24w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Chef-Special-Mee-Rebus-Deluxe--36x27.jpg 36w, https:\/\/tottstore.com\/recipes\/wp-content\/uploads\/sites\/2\/2017\/08\/Chef-Special-Mee-Rebus-Deluxe--48x36.jpg 48w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1346563306\" class=\"col medium-7 small-12 large-7 small-col-first\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n<style>\n#row-1465935488 > .col > .col-inner {\n  padding: 0px 0px 0px 0px;\n}\n<\/style>\n<\/div>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li>Heat oil, fry spice paste and chili paste till fragrant. Add dried shrimps and peanuts and continue to fry for another 3 minutes.<\/li>\n<li>Mix in taucheo, curry powder, sweet potatoes and peanuts; pour in water and coconut milk. Bring to boil, add gula melaka and kicap manis. Simmer till potatoes are tender.<\/li>\n<li>Blend gravy and season with salt.<\/li>\n<li>To serve, blanch noodles and bean sprouts for 1 minute. Spoon about 150g of sauce for each portion. Garnish with bean curd, fried shallots, chopped Chinese Celery, sliced hard boiled egg and a calamansi lime. Serve with fresh green chilies.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Everyone loves mee rebus but perfecting the sauce is a challenge so here is the secret! Chili paste and spice paste are fried till fragrant then combined with dried shrimps and peanuts. Ingredients for gravy are then mixed together and brought to boil. The noodles are blanched and covered in spoonfuls of sauce.<\/p>\n","protected":false},"author":3,"featured_media":3158,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"tags":[],"course":[55],"cuisine":[63],"difficulty":[69],"time":[74,72],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chef Special Mee Rebus Deluxe | ToTT Store<\/title>\n<meta name=\"description\" content=\"Everyone loves mee rebus but perfecting the sauce is a challenge so here is the secret!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tottstore.com\/recipes\/chef-special-mee-rebus-deluxe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Special Mee Rebus Deluxe | ToTT Store\" \/>\n<meta property=\"og:description\" content=\"Everyone loves mee rebus but perfecting the sauce is a challenge so here is the secret!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tottstore.com\/recipes\/chef-special-mee-rebus-deluxe\/\" \/>\n<meta property=\"og:site_name\" content=\"ToTT Store Singapore - 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