Mee Rebus (Indonesian)

by - 12:21 AM


Mee rebus, also known as mie rebus/mi rebus, is a Maritime Southeast Asian noodle soup dish. Literally translated as "boiled noodles", it is popular in Maritime Southeast Asia countries such as Indonesia, Malaysia, and Singapore. In Indonesia it is also known as mie kuah, which literally means "noodle soup". To me, it is similar to Lor Mee (Chinese Teochew Lor Mee) just it is mostly available from stalls selling Malay food. 

The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy. The gravy is made from shrimp or tauchu broth, shallots, lemongrass, galangal, salam leaf (Indonesian bayleaf), kaffir lime leaf, gula jawa (Indonesian dark palm sugar), salt, water, and corn starch as thickening agent. 

The dish is garnished with a hard boiled egg, dried shrimp, boiled potato, calamansi limes, spring onions, Chinese celery, green chillies, fried firm tofu (tau kwa), fried shallots and bean sprouts. Some eateries serve it with beef, though rarely found in hawker centres, or add dark soy sauce to the noodles when served. The dish also goes well with satay.  In the past, Mee rebus was sold by mobile hawkers who carried two baskets over a pole. One basket contained a stove and a pot of boiling water, and the other the ingredients for the dish.

Mee rebus is a popular noodle dish in Malaysia and Singapore. It is made with thin wheat noodles (mee) served in a spicy, sweet, and savoury gravy made from boiled potatoes, shrimp paste, tamarind juice, and coconut milk. Here is a recipe for Mee Rebus:


  • 8 oz thin wheat noodles (mee)
  • 1 potato, peeled and diced
  • 1/2 cup water
  • 1/4 cup coconut milk
  • 2 tablespoons tamarind juice
  • 1 tablespoon shrimp paste
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon chili flakes (optional)
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 stalks green onions, sliced
  • 2 hard-boiled eggs, sliced
  • Fried tofu puffs (tau pok) (optional)


  1. Cook the noodles according to the package instructions, then drain and set aside.
  2. In a small saucepan, add the diced potato and water. Bring to a boil, then reduce the heat to medium and simmer for 10-15 minutes, or until the potato is tender.
  3. In a blender or food processor, combine the cooked potato, coconut milk, tamarind juice, shrimp paste, brown sugar, salt, and chili flakes (if using). Blend until smooth.
  4. Heat the oil in a large saucepan over medium heat. Add the garlic and onion, and sauté until the onion is translucent, about 5 minutes.
  5. Add the blended gravy to the saucepan and bring to a boil. Reduce the heat to low and simmer for 5-10 minutes.
  6. Add the cooked noodles to the saucepan and toss to coat the noodles with the gravy.
  7. Garnish with sliced green onions, sliced hard-boiled eggs, and fried tofu puffs (if using).
  8. Serve hot. Enjoy!

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