Indonesian boiled noodles with shrimp gravy (mie rebus)

Mie Rebus Medan (Indonesian boiled noodles with shrimp gravy)

Servings: 4 generous servings
Author: Marvellina
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Ingredients

  • 1 - 1 1/2 lb yellow egg noodles enough for 4 generous servings, feel free to use spaghetti noodles if you prefer

For the gravy:

  • 2 Tbsp of cooking oil
  • 2 lbs of medium-size shrimp with shells and head intact
  • 3 large shallots peeled and finely chopped
  • 2 stalks lemongrass remove few inches of the bottom and bend in half
  • 2 thumb-size galangal don't substitute with ginger as they will not give the same flavor. If you can't find any, I'd rather you omit this
  • 3 kaffir lime leaves tear the leaves to release flavor
  • 6 bay leaves/ daun salam
  • 6 oz Indonesian dark palm sugar/ gula jawa you may substitute with Thai palm sugar but you need to add dark soy sauce so the gravy will look dark brown
  • Pinch of salt
  • 8 cups of boiling water
  • 3 Tbsp corn starch with 3 Tbsp water

Toppings:

  • 4 oz fresh bean sprouts
  • 4 oz good-quality medium-size dried shrimps soaked in warm water for at least 30 minutes, drained off the water and pat dry with paper towel
  • 1 large potato skinned and boiled until cooked and sliced thinly
  • 2 hard-boiled eggs slice each in half
  • 2 stalks of Chinese celery finely chopped, you can substitute with one regular celery
  • Crispy fried shallots / bawang goreng
  • cooking oil for pan-frying the dried shrimps

Chili:

  • 8-9 long green chilis or use jalapeno peppers
  • 1 clove garlic finely minced

Instructions

Preparing the noodles:

  • Cook the noodles in boiling water according to the package. Set aside and covered with plastic wrap until ready to serve

Preparing the stock:

  • Wash the shrimp with cold running water. Pat them dry with paper towel. Peel the shrimp and save all the shells and heads to make the stock. Keep 1/2 of the peeled shrimp for other use next time. You only need 1/2 of the peeled shrimp for this recipe but you need all 2 lbs of the shells for the stock. Place the shells in a colander to make sure they are pretty dry and don't wash it anymore. Pat them dry as much as you can
  • Bring 8 cups of water to a boil while preparing the rest
  • Preheat a large pot with 2 Tbsp of oil. Add in the shrimp shells and shallotsand sauteed until they are fragrant. It's okay to even char the shells a little bit as they will be even more fragrant. Stir-fry for about 5 minutes. Add in the lemongrass, galangal, bay leaves, kaffir lime leaves, palm sugar, pinch of salt and 8 cups of the boiling water you prepared earlier to the pot (it's important to use only boiling water and not cold water). Bring to a boil and then lower the heat to let it gently simmer for the next 45 minutes or so. Have a taste of the stock. It should taste sweet and not salty. If not sweet enough you can add a bit more gula jawa. I find 6 oz of gula jawa is good for us. Strain the stock to another medium size pot and discard all the shells and herbs away. Set aside

Preparing the toppings:

  • Bring a small pot of water to a boil. Blanch the beansprouts in the water for 10 seconds and run them through a cold water. You want it to be still crunchy. Set aside
  • In a small sauce pan, heat about 1/4 cup of oil. Add in the dried shrimp and fry for about 15 seconds and quickly scoop out with slotted spoons onto paper towel. Let them cool down completely and you can prepare and chop the other toppings
  • Place the chili and garlic in a food processor and process into a paste.  Add a bit of water if necessary. Set aside

When ready to serve :

  • Portion the noodles out into individual serving bowl. Place few slices of boiled potatoes, few prawns, boiled egg, sprinkle on some celery and bean sprouts on top of each serving bowl
  • Give the corn starch mixture a stir again. Bring the stock back to a boil. When it's boiling. With one hand stirring, the other hand slowly pour in the corn starch mixture and stir vigorously to make sure they do not curdle up on you. Ladle the gravy onto each individual serving bowl
  • Top with crispy fried shallots and crispy fried dried shrimps. Place the crackers on the side of the bowl. Do this last so you don't pour the gravy over the crispy stuff. Serve with the green chili
  • Enjoy and be ready to add more!!!!!

Notes

Thicken the gravy only when you are ready to serve, the whole dish must be served immediately after that