Mee rebus? How about a healthy plate of pasta rebus instead? Savour the sedap combination of Asian exotic spices and Naturel Organic Pasta in this local remix, and enjoy your healthy pasta creation with the whole family!
Preparation time: 1 hour
Cooking time: 20 minutes
500g Naturel Organic Pasta (Spaghetti)
200g bean sprouts, blanched
2 tbsp salt
12 prawns, blanched and deshelled
4 hard boiled eggs, halved
2 tau Kwa, cut into medium sized cubes
50ml Naturel Organic Extra Virgin Coconut Oil
4 fresh green chilli, sliced
2 tbsp Chinese celery, sliced
4 calamansi limes
For spice paste:
2tbsp dried baby shrimp, soak for 10 mins and strain
2tbsp ikan bilis, soak for 10 mins and strain
1 ginger, peeled about 1 inch
4 garlic, peeled
2 slices blue ginger (galangal)
60ml Naturel Premium Blend Cooking Oil
150g mee rebus spice paste
2 tbsp curry powder
2 tbsp fermented soy bean paste
50g ground roasted peanut
2 tbsp dark brown sugar
250g sweet potato puree, peeled, steamed and mashed till smooth texture
Boil the Naturel Organic Pasta (Spaghetti) for 6-7 mins using 750ml of water and 2 tbsp of salt until it turns al-dente. Then, turn off the heat.
Add in bean sprouts into the spaghetti and let it stand for 30 secs before straining. Set the cooked spaghetti aside.
Add enough Naturel Organic Extra Virgin Coconut Oil to cover the base of a frying pan. Then, shallow fry tau kwa for about 5 mins over medium high heat.
Blanch the prawns using boiling water in a pot. Transfer the prawn into cold water and deshell it. Set the cooked prawn aside.
Put all the ingredients for spice paste in a blender, blend until it forms a smooth and consistent paste.
In a medium sauce pan, fry the paste with Naturel Premium Blend Cooking Oil over medium-high heat for about 5 mins until the paste turns brown.
Add the curry powder and continue to fry for another 1 min.
Add in 800ml of water and mix well. Then, add in the fermented soy bean paste into the sauce pan and stir.
Place lid over the sauce pan and let the mixture simmer for 12 mins over medium heat.
Boil the sweet potato until soft for about 30 mins. Then, peel the skin of the sweet potato and mash to form a puree.
Add the sweet potato puree, ground roasted peanut, and dark brown sugar into the sauce pan. Stir and simmer for 15 mins.
Place the pasta in the center of the serving bowl and pour the sauce over the pasta and arrange the condiments. Now, it’s time to feast!