Mee Rebus Pak Musa Mee Rebus Pak Musa
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rate
Prep 30 minutes
Total 60 hours
Serves
US | Metric
Ingredients
  • 400 g beef (cut into small chunks)
  • 2 tsps fine sea salt
  • 1 medium onion (thinly sliced)
  • 5 cloves garlic (thinly sliced)
  • 300 g dried egg noodles
  • 2 tbsps vegetable oil
  • 6 tbsps chilli paste, ready-made from a jar or homemade
  • 2 tbsps tomato puree
  • 1 tsp white sugar
  • 30 g dried shrimps (soaked in warm water for 10 minutes)
  • 50 g roasted peanuts (crushed)
  • 200 g beansprouts
  • 100 g pak choy
For the sauce 
  • 2 red chillies (thinly sliced)
  • 4 tbsps ready-made fried shallots
  • 1 spring onion (cut into 0.5cm slices)
  • 2 hard-boiled eggs (quartered)

Mee Rebus Pak Musa

My dad's Mee Rebus

This Recipe is from the Amazing Malaysian Cookbook

Click here to sign up to Masters of Maylasian Cuisine and get more recipes.

  1. Heat a large deep saucepan over a medium heat and add 2 litres of water.
  2. Add the beef and salt and bring to the boil, then reduce the heat to low and simmer for 30 minutes.
  3. Turn off the heat. In a separate saucepan, bring 2 litres of water to the boil over a medium heat.
  4. Add the egg noodles and cook for 6-8 minutes, or until soft. Drain, rinse with cold water and set aside.
  5. Heat a medium frying pan over a medium heat. Add the oil and saute the onion and garlic until fragrant and golden brown. Add the chilli paste, tomato puree, sugar, shrimps and peanuts.
  6. Cook for 3 minutes, then transfer to the pan of beef and stock.
  7. Give it a good mix and turn the heat back to medium.
  8. Bring to the boil, then add the noodles, beansprouts and pak choy.
  9. Cook for 2 minutes, until the vegetables have wilted.
  10. Serve in small bowls, garnished with the chillies, fried shallots, spring onions and hard-boiled eggs, and serve straight away.

Youtube recipe tutorial


Born in Penang, Malaysia, Norman moved to the United Kingdom in 1994 to study in Quantity Surveying. After graduated with Honours, he worked in the construction industry for 9 years before switching his career to a full time chef. His first restaurant was opened in Manchester in 2006 and York in 2012, followed by two more in Malaysia in 2014 and 2016. ​In 2010, Norman joined the Formula One Lotus team travelling around the world to cook for the team.

Mee Rebus Pak Musa

My dad's Mee Rebus

This Recipe is from the Amazing Malaysian Cookbook

favorite
print
rate
Prep 30 minutes
Total 60 hours
Serves
US | Metric
Ingredients
  • 400 g beef (cut into small chunks)
  • 2 tsps fine sea salt
  • 1 medium onion (thinly sliced)
  • 5 cloves garlic (thinly sliced)
  • 300 g dried egg noodles
  • 2 tbsps vegetable oil
  • 6 tbsps chilli paste, ready-made from a jar or homemade
  • 2 tbsps tomato puree
  • 1 tsp white sugar
  • 30 g dried shrimps (soaked in warm water for 10 minutes)
  • 50 g roasted peanuts (crushed)
  • 200 g beansprouts
  • 100 g pak choy
For the sauce 
  • 2 red chillies (thinly sliced)
  • 4 tbsps ready-made fried shallots
  • 1 spring onion (cut into 0.5cm slices)
  • 2 hard-boiled eggs (quartered)

Click here to sign up to Masters of Maylasian Cuisine and get more recipes.

  1. Heat a large deep saucepan over a medium heat and add 2 litres of water.
  2. Add the beef and salt and bring to the boil, then reduce the heat to low and simmer for 30 minutes.
  3. Turn off the heat. In a separate saucepan, bring 2 litres of water to the boil over a medium heat.
  4. Add the egg noodles and cook for 6-8 minutes, or until soft. Drain, rinse with cold water and set aside.
  5. Heat a medium frying pan over a medium heat. Add the oil and saute the onion and garlic until fragrant and golden brown. Add the chilli paste, tomato puree, sugar, shrimps and peanuts.
  6. Cook for 3 minutes, then transfer to the pan of beef and stock.
  7. Give it a good mix and turn the heat back to medium.
  8. Bring to the boil, then add the noodles, beansprouts and pak choy.
  9. Cook for 2 minutes, until the vegetables have wilted.
  10. Serve in small bowls, garnished with the chillies, fried shallots, spring onions and hard-boiled eggs, and serve straight away.

Youtube recipe tutorial


Born in Penang, Malaysia, Norman moved to the United Kingdom in 1994 to study in Quantity Surveying. After graduated with Honours, he worked in the construction industry for 9 years before switching his career to a full time chef. His first restaurant was opened in Manchester in 2006 and York in 2012, followed by two more in Malaysia in 2014 and 2016. ​In 2010, Norman joined the Formula One Lotus team travelling around the world to cook for the team.