Semalam menu dia mesti mee. Sebab budak-budak nak makan mee. So kenalah pikir nak masak mee apa. Tapi sebelum tu, saksikan dulu murtabak ni. Kheirul beli masa amik Ashraff kat sekolah. Tak tahu sedap ke tak tapi dorang makan semua. I tak makan pun :(. Sebab I dah tak nampak benda lain selain bubur kacang.
Oh ya, I masak mee rebus ikut resepi Chef Wan. Before this pun buat tapi pakai resepi Mak Long saya. So kalau nak compare, I lagi suka resepi Mak Long saya. sedap dan manis. ke aku follow instruction tak betul? kui kui kui kui. Walaupun tak sesedap resepi Mak Long saya, Saya still makan berpinggan. Pukul 11 pun still boleh makan. Tapi time sahur den tak lrat nak makan. nak buka mata pun tak larat. So sahur tadi makan telur sebiji minum air suam 2 gelas. Kheiruul minum air kosong je and Kids minum Horlicks. Semua tak nak makan.
Berikut adalah resepi Mee Rebus Chef Wan. I cop and paste from AFC website
Ingredients
- 125 ml / 4 fl oz Vegetable Oil
- 15 Shallots (Red Onions), finely pounded
- 2 cm / 1 inch fresh Ginger
- 6 Garlic cloves, finely pounded
- 5 small packets Meat Curry Powder
- 1 kg / 2 pounds 3 oz Beef, cubed, include bones and fatty meat
- 4 Tbsp / 2 fl oz fermented Soy Bean Paste (Taucu or Tao-cheo)
- 4 ripe Tomatoes, roughly chopped
- 4 ripe Tomatoes, cubed
- 4 cm / 2 inches Galangal (Lengkuas or Blue Ginger), lightly bruised
- 2 kg / 4 pounds 6 oz Sweet Potatoes, boiled until soft and mashed until smooth
- 2 kg / 4 pounds 6 oz Potatoes, boiled until soft and mashed until smooth
- 2 cups / 9 oz roasted Pounded Peanut
- Water (as much as is required to make the gravy)
Garnishing Ingredients
- 3 Kg / 6 Pounds 9 oz Yellow Egg Noodles (Hokkien Noodles, Mee Kuning)
- 250 g Bean Sprout (Tauge), blanched
- 4 blocks Bean Curd (Tofu, Tauhu), fried and cut into small cubes
- 4 hard-boiled Eggs – halved
- 6 Coriander (Cilantro, Chinese Parsley or Ketumbar), finely chopped
- 6 Spring Onion (Scallions), finely chopped
- 1 cup / 4 1/2 oz crisp-fried Shallots (Bawang Goreng)
- 10 Calamansi Lime (Limau Kasturi)
- 6 Chilies, sliced thinly
Paste Ingredients – to be finely ground
- 15 Shallots (Red Onion), finely pounded
- 6 Garlic cloves, finely pounded
- 2 cm / 1 inch fresh Ginger
- Water
Method
- Heat Vegetable Oil in a pot and stir fry the Paste, till light brown.
- Add in Meat Curry Powder Paste, mix well, and then add in the Beef.
- Render all ingredients in pot well.
- Add in fermented Soy Bean Paste (Taucu or Tao-cheo), and sauté the Beef until the oil begins to surface.
- Add in water, Cubed Tomatoes, Galangal, Mashed Potatoes, and Mashed Sweet Potatoes.
- Stir until the Mashed Potatoes and Mashed Sweet Potatoes dissolve into soup.
- Add in Celery, Toasted Pounded Peanuts, and Tomato.
- Stir evenly and let simmer for approximately 20 minutes until the gravy thickens and meat becomes tender.
Ramuan dia I buat suku je. tu pun tak habis. Selamat mencuba ye
