Mee Rebus Laut Brani (Sea Harvest Mee Rebus)

A rich, spiced, and slightly sweet noodle dish with a velvety gravy—thickened with sweet potatoes and layered with prawns, squid, and the salt-kissed flavour of coastal life.

Ingredients (serves 4):

For the gravy:

• 3 medium sweet potatoes (orange flesh), boiled and mashed

• 1.2L water or seafood stock (from prawn shells or dried anchovies)

• 200g prawns, peeled (reserve shells for stock)

• 200g squid, cleaned and sliced into rings

• 2 tbsp fermented soybean paste (taucheo)

• 2 tbsp peanut butter (or ground peanuts)

• 1 tbsp curry powder

• 2 tbsp palm sugar or brown sugar

• Salt to taste

Spice paste (blended):

• 4 shallots

• 3 cloves garlic

• 2 red chilies

• 1 stalk lemongrass, white part only

• 1 inch ginger

• 1 tsp dried shrimp (optional)

For serving:

• 400g yellow noodles (blanched)

• Bean sprouts

• Fried shallots

• Green chilies, sliced

• Hard-boiled eggs, halved

• Calamansi limes

• Tofu, fried and cubed

• Crispy prawn fritters or tempura bits (optional for crunch)

Instructions:

1. Prepare stock: Simmer prawn shells (and/or a handful of dried anchovies) in water for 20 minutes. Strain and keep the broth.

2. Make gravy:

   • Heat oil and sauté spice paste until fragrant.

   • Add taucheo, curry powder, peanut butter, and mashed sweet potatoes. Stir well.

   • Gradually add seafood stock to loosen the mixture. Simmer on low.

   • Add palm sugar and salt to taste.

   • Add prawns and squid just before serving—they cook quickly. Simmer until seafood is just done.

3. Assemble bowls:

   • Blanch yellow noodles and bean sprouts. Place in individual bowls.

   • Ladle hot gravy and seafood over.

4. Garnish with tofu cubes, egg halves, fried shallots, green chilies, a squeeze of calamansi, and optional fritters.