The thick gravy and yellow egg noodles will fill you up. The portion served at hawker centers are usually too much for my small appetite. Mi Rebus is very popular among many, how else could the dish survived till today and offered by many food stalls in Singapore? It is usually available as breakfast. But it can also be eaten at lunch or dinner.
Literally, Mi Rebus means blanched or boiled noodles. The yellow egg noodles are blanched in hot water before pouring the thick gravy over it and garnished with blanched bean sprouts, fried pieces of firm tofu or beancurd, sliced green chillies, sliced spring onion, halved calamansi lime, fried shallots, halved boiled egg (eggshell removed of course) and sometimes a dash of dark soy sauce or pieces of beef. The thick gravy is sweet and spicy. It is a meat, fermented soybean, mashed sweet potato and grounded peanut combination.
Mi Rebus is said to have originated from Indonesian but there are little similarities to have been so. Probably over time, the dish has evolved to suit the local tastebuds and become what it is today. Please see my recipe below.
I have not been updating my blog for a week now. I’ve been busy with Hari Raya celebrations, followed by my younger sister’s engagement ceremony. We hold the ceremony in my home thus we have a lot to prepare before the actual day. The two parties requested for a small affair. It was a simple Hantar Tanda ceremony or Pertunangan.
In a traditional setting, the groom sends his representatives to the bride’s home to negotiate and discuss with the bride’s father until they come to an agreement between the two parties. His representatives are normally elderly relatives. The spokesperson of the representatives is usually a respected elderly male relative. However, in our ceremony, the groom also turned up with the representative he sent! Hmmm…
The bride’s family is the host receiving the groom’s representatives as guests, and are usually the bride’s parents, senior family members and relatives.
Parties from the bride and groom discussing the details.
In the ceremony, a ring is presented to the bride to seal the engagement between the bride and the groom. She is now spoken for. During the ceremony the two parties also discussed the dowry, financial commitment for the wedding and approximate date to hold the wedding and state the conditions if a marriage do not materialize after the engagement. There are other matters that may be discussed such as the wedding venue or whether to hold the wedding together as one event, which is quite common nowadays. Continue reading
Did you know Rendang was voted the number one choice of World’s 50 Best food by CNN? See the article here. Yes, it’s the Rendang that we and the past generations have been cooking for decades. The Malays cooked Rendang just like any other everyday dish. Well, I cooked this dish at least twice a month.
Rendang is an Indonesian dish. It is believed to have originated from West Sumatra. Traders from Sumatra spread this dish to other regions when they migrated. For more information on the history of Rendang please click here.
Rendang (Beef Curry)
There are many variations of Rendang. The common ones are those that are quite wet with gravy. However, I have been to Indonesian restaurants that serves dry version of Rendang. The original Rendang is said to be the dry version and is very dark in appearance. It is cooked till quite dry so that it can last a long journey because traders travelled by boats or ships then. Being dry means it is more durable and well preserved. It is said to be able to last for a couple of weeks in room temperature. Continue reading
We are into our second week of Hari Raya Idul Fitri and I am less busy now. Most of my close relatives have visited my home last weekend. Me and hubby hosted big crowds for three consecutive days. It may seem nothing for a veteran but for a young family, we are still learning the ropes of hosting.
Makloubeh Rice up-close. Turned upside down when serving. The chicken meat are on top folllowed by the potatoes, eggplant and rice.
I cooked quite a bit since last weekend. But I am happy to receive a lot of guests at my home because it gives me an excuse to cook a variety of dishes. So instead of serving the common dishes of Hari Raya and also partly because we ran out of food after a big crowd on the second day. I decided to whip up Nasi Arab or Makloubeh Rice which I had tried before.
So Makloubeh rice it was, with accompanying fried cubed potatoes, Sambal Goreng and Vegetable Curry I forgot to serve the Papadoms..tsk..tsk..tsk. The Makloubeh rice is already moist with gravy and actually do not require the extra curry but I made just in case. Continue reading
As I am typing this at three in the afternoon, I know most Malay households are busy cooking and cleaning the house to get ready for the Hari Raya celebration tomorrow. I am thankful for my ‘kiasu’ traits that I have completed almost everything except a few trivial matters that I need not concern myself too much.
Sambal Goreng Pengantin
Cooking for Hari Raya is no easy feat. There are typically several dishes that you have to serve with the ketupat or pressed rice that you are serving. Rendang, Sambal Goreng, Ayam Masak Merah, Sayur Lodeh, Serunding, these are the few common dishes that most Malay families serve their guests. Normally the older families will cook these dishes and the younger families would go back to their family’s home to visit and get to taste all these dishes either cooked by their own mother or mother-in-law.
I will share with you the recipe for Sambal Goreng Pengantin. This is a traditional Malay/ Indonesian spicy stir-fry dish. However I have added some extra ingredients to my preference and cook in a large quantity. If you are cooking for less than 10 persons than halved it. Continue reading
Who says starting a blog is simple? I agree, it is. But maintaining a blog is…hmm. I experienced a mental block yesterday and didn’t know what to write. It would have been easy for me to just post a recipe and that’s it. But I wouldn’t do that to my readers, however few I have. So in search of ideas, I got my gear and went out, hoping that I’ll find something interesting to write about.
I made my way to the temporary bazaar near my place. It is called Bazaar Ramadhan. Normally I avoid such places at all costs. Why? Because I am fasting and this place is a food paradise during the fasting month. A whiff of the briyani rice and the dendeng in your nostrils is enough to waver even the strong-willed.
So with absolute determination I made my way to the bazaar equipped with my dSLR Nikon camera which in the end I did not use because I was too embarrassed to take it out in case someone thinks that I am showing off. Or maybe it was just me being too self-conscious? So I used my 8.0 megapixel android mobile phone instead. Continue reading
Fish Head Curry
Like most of the curry dishes, fish head curry is one of the many curry dishes loved by many. It is more well known notably among Singaporeans. Just head down to Samy’s or Muthu’s or any of the Indian restaurants on Race Course Road for a taste. It’s just sublime and you just can’t help but to associate this dish with ‘you died and go to heaven’ feeling.
The husband just can’t get enough of this dish and often asked us out to eat at any of these restaurants to get his dose of fish head curry.
Since it is such a favorite dish in my family, I headed down to the wet market in the morning to look for red snapper fish head and some ladies fingers. I look forward to go to the wet market near my place. Continue reading