Posh Mee Rebus simplified – Signatory Mine

Julie Olive — Mon, 12 May 2025 13:51:54 +0000

Posh Mee Rebus is what I am calling mine. I am going to show the steps in the simplest form. Over the last few decades of cooking I have become more cleverer at simplifying the method. Else it’s a failure in life right as no point getting older if not wiser.

I made the prawns crackers yesterday so it was merely just in the hot air fryer for 2 minutes. The limes were just this minute cut from my tree.

The joy of hubby working from home is having lunch with him in the garden. Such a day as today makes it special. The sun is shining, the hubby though British enjoys and loves my cooks and can take spicier than me!

A – Onions and garlic

B -Fresh Chili, dried chili, curry powder, lemon grass whites, and tauchu (fermented yellow beans)

Add a tad of the mashed sweet potatoes to help blend

C – Blend the dried soaked shrimps but keep the water for the broth

Step A – blend onions and garlic and fry in your pot slowly.

Step B – blend the Fresh Chili, dried chili, curry powder, lemon grass whites and tauchu (fermented yellow beans). Add a tad of the mashed sweet potatoes to help blend easier.

Step C – blend the washed and soaked dried shrimps.

Sweet potatoes were peeled and steamed last night.

Step D – After frying everything for about 15 minutes, it’s time to rinse the blender out. Make sure all the steps from A – C are done. Rinse it with some water and add in your chicken stock. Use any other stock you want but I happened to have and prefer chicken stock. I do not like my kuah rebus to look brown. Add in your mashed sweet potatoes. Allow everything to come to a boil. Then, let it simmer on low heat for 30 minutes.

Boil

Boiling

More boiling

Done boiling. Time to taste, TASTE and season.

Optional – Today the sweet potatoes are a tad stringy. I decided to blend them a little. Hubby does not like the stringy bits. I am going to be extra kind to him. I saved half a poached chicken breast from the chicken rice the other day for him. He don’t know it yet but he is going to buy us tickets to Malaysia for Christmas – hahahahahahaha

shredded chicken breast

Prawns crackers made yesterday

Air fry the prawns crackers for 2 minutes

Hubby who don’t like sweet potatoes eats his words with this dish.

It is much easier to cook mee rebus than say, curry chicken. Once you blended A, fry in pan, then B and so forth. When your broth is simmering, tidy the stuff into the dishwasher. You can then go watch television and pick your beansprouts. To assemble, just boil some water in your kettle to rinse your noodles and beansprouts. Put the prawns fritters into the air fryer to crisp up and then just serve on top of your dish. Make the dish your own family recipe but adding or taking anything out you do not like.

TIPs – Seasoning is the time you adjust to your taste. A pinch of salt, sugar, more chili if you need spicier. I added some black pepper freshly ground in the frying process. We are now told turmeric and black pepper are good for us. Have fun cooking and making the recipe your own.

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Beef Rendang + cheat lemang

Julie Olive — Wed, 26 Aug 2020 20:38:53 +0000

Beef rendang is one of the most well known of Malaysian dishes. It is as synonymous to Malaysian cuisine as nasi lemak.

We, the Malaysian have adopted and embraced this dish from our neighbour Indonesia and made it our own.

Living in the UK we will never make as nice a beef rendang or nasi lemak as we could in Malaysia. This is because we cannot get nice fresh coconut milk. Some may say that the tin coconut milk is just as good but in my opinion, I beg to differ. However as a Malaysian living in the UK I do not really have a lot of choice. I have a coconut shredder chair (yes the old school one) please refer to pic) but I still cannot buy nice enough coconut to give me any worthwhile coconut milk.

To cook beef rendang it not difficult. The hardest job is frying the kerisik kelapa (shredded coconut strands) Please do not buy the ready fried ones. They taste of stale coconut oil – yikes. Buy the frozen coconut strands and fry it yourself on a dry non stick clean pan/wok.

I would have used more galangal but I did not have more. I really love the taste of galangal. You can find it normally at any Chinese supermarket. Galangal is not hard to find.

TIP – In all my curries and cooking I prefer to make my own paste and I always prefers to blitz some of the lemon grass, kaffir lime leaves etc with my paste. This not only gives any dishes more uuumph but thicken the sauce without the need of buah keras (candlenuts)

As for my DIY lemang there is a long story of trial and errors. When I first tried to make it in UK I made tons of mistakes and this is the closest I can get to the real thing now.

Basically it is just mix the drained soaked glutinous rice to a tin of coconut milk, mix in the salt, the pandan leaves, stir and steam for 15 minutes. Remove from heat and remove the pandan leaves.

Then scope some onto your ready banana leaves and more pandan leaves, wrapped and steam again for another 15 minutes. This will cause the banana leaf taste to seep in.

Remove and use a blow torch to torch the banana leaves (you can use gas stove or BBQ) for this to achieve the smoky taste. This give me the closest taste I can get to the real lemang minus the bamboo. When you served your lemang you will see light green on the sides. That’s the taste and look you want.

Again as I have stressed before use my recipe as a guide and create your own to your own taste.

I still recall most embarrassingly the first time I tried to make lemang I actually boiled the glutinous rice then roll them into tube using cling film and of course it tasted nothing like lemang!

TIP – Do not add your gula Malacca till the last hour to limit the chance of sticking.

TIP – Taste and season with salt if not salty enough or add more sugar if too spicy during the last 30 minutes.

TIP – Add some fresh cili padi (birdeye chilli) if not spicy enough

TIP – Cook rendang the day before and let it steep overnight. Then the next day you only need to steam and make the lemang.

Beef Rendang +cheat lemang

Ingredients

Ingredients For Spice Paste

One bowl Dried chilli (soaked and boiled)
2 – 3 tbsp Chili powder (more if you want more spicy)
One bowl Fresh red chilies (I sometimes used niaga)
2 bowl Shallots
4 thumb sized Galangal (blue ginger)
3 thumb sized Ginger
6 stalk Lemon grass (white parts) cut finely
1 bulb Garlic
3 – 4 tbsp Ground Coriander (I love the taste of coriander)
2 – 3 tbsp Cumin

Preparing the beef

6 kg Beef brisket/short ribs/topside/skirt (optional)
2 tbsp Flour for dusting ( you can omit this stage)
oil

Ingredient to be stewed together with the beef

2/3 cinnamon stick
6 – 8 lemon grass (not the white parts)
6 – 8 Cardamom pods
6 – 8 Star Anise
6 – 8 Cloves
6 – 8 Kaffir lime leaves
4 tins 400ml Coconut milk I rinse with a touch of water only
1 400ml thick asam jawa (tamarind) juice (add more if needed)
4 – 6 tbsp Gula Malacca or more to taste
Salt to taste
1 bowl kerisik (toasted coconut strands)

Lemang

500 g Glutinous Rice
1 tin 400ml Coconut milk
1 heap tsp Salt
Banana leaf
Pandan leaf

Notes

Note – you can add in birdeye chilli if not spicy enough, slice kaffir lime leaves thinly and just mix before serving. I love colours.

Note – If you are married to an Englishman, they have a love for sauce. My rendang is never too dry as he like to mop up the sauce with roti. It is entirely up to you.

In place of shallots I used 4 large red onions as I am out of shallots. The juice from the onions will blend your paste nicely. Do NOT add water. I also added some kaffir leaves to my paste.

I love the taste of galangal. In my opinion it is a MUST for rendang.
always blend the lemon grass and gingers first.
Add onions for smoother grinding NOT water or oil. I blend a few lime leaves too.
My paste is roughly a Magimix bowl full.

To prepare the beef – Please note it is to DUST the beef not COAT the beef. This is just so the beef maintain the nice beefy taste.

lightly dust the beef pieces
I like large chunky pieces and stew till falling apart but still holds shape
Sear to seal in the flavour.

To start stewing your beef rendang

With a touch of oil fry your spices. Use a good heavy pot and do not be tempted to add in too much oil.
Add your paste ingredients and fry till you can see minyak pecah
Then add in all your prepared beef the coconut milk, asam jawa, kaffir lime leaves, the greener parts of the lemon grass. When boiling turn down to low heat.
After about 4 hours, stirring every half hour this is how it looked.

Frying the coconut strands (kerisik)

When the rendang is stewing toast your coconuts strands.
After adding the kerisik to my rendang I let it stew for another 15 minute before I turned off the heat.

My ‘chair’ that was made by a friend’s husband for me some 15 years ago.

Lemang without bamboo

Mix and place into steamer and steam for 15 minutes
After steaming removed the pandan leaves
Place on top of banana leaf and pandan leaf
Use a cling film to help shape
like so
tuck the sides in
I make the width of this dish to help hold the sides & steamed for another 15 minutes
After steaming the banana leaf will change colour. This is GOOD
I then blow torched it (as too lazy to light the BBQ) and I wrapped with cling film so I can roll them round. I know I am very particular they should be a perfect round. Oil your knife before slicing and nothing is more off putting then if not clean cut.
Can you see the light green surrounding the lemang when peeled?

Updated 07/03/2021 – Beef rendang with nasi kunyit
Updated 07/03/2021-Beef rendang with nasi kunyit ring

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