Name: Authentic Mee Rebus Siam Recipe
Prep time: 30 min
Cook time: 40 min
Yield: 4
Cuisine: Singapore
Ingredients: *For the Spice Paste (Rempah):**; 6 dried red chilies, soaked in hot water until soft; 5 fresh red chilies; 4 shallots, peeled; 3 cloves garlic, peeled; 2 stalks lemongrass (white part only), thinly sliced; 1-inch piece belacan (shrimp paste), toasted; 2 tablespoons dried shrimp, soaked until soft; 2 tablespoons candlenuts (or macadamia nuts); *For the Gravy:**; 3 tablespoons cooking oil; 4 cups chicken or prawn stock; 1 cup tamarind pulp (asam jawa), soaked in 1 cup warm water and strained to get tamarind juice; 3 tablespoons tauco (fermented soybean paste); 2 tablespoons sugar, or to taste; 1 teaspoon salt, or to taste; 1/2 teaspoon ground white pepper; *For the Toppings and Assembly:**; 1 lb (450g) large prawns, shelled and deveined (heads and shells reserved for stock if making fresh); 200g firm tofu, cut into cubes and deep-fried until golden; 200g fish cake, sliced thinly; 200g bean sprouts; 200g rice vermicelli (or yellow noodles), cooked according to package instructions; 2 hard-boiled eggs, halved; 1 cup chopped spring onions; 1/2 cup chopped Chinese celery (or regular celery with leaves); 1/2 cup fried shallot crisps; 4 lime wedges

Mee Rebus Siam 🇸🇬 Singapore

A fusion of Mee Rebus and Mee Siam, featuring rice vermicelli in a spicy, tangy tamarind-based sauce, often served with prawns and tofu.

Noodles Spicy

Made with

Rice vermicelli tamarind sauce prawns tofu

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