Carbs on Carbs! Singapore's MEE REBUS | Send Noodz From Singapore

Mee Rebus is a classic dish from this part of the world, with plump yellow noodles coated in a spiced, delicious sweet potato gravy. I tasted Afandi Hawa & Family's excellent edition of this Malay noodle dish, and then I tried my hand at making something inspired by those flavours. Spoiler Alert: It does NOT go well!
Here's where I visited this episode:
Afandi Hawa & Family
Haig Road Food Centre
14 Haig Road, #01-21

[@nicoleliew1]

Makes such a difference listening to someone articulately describing local food and culture. Well done Sarah! And let everyone know you speak mandarin too! ❤️❤️❤️

[@jingloh4425]

Honestly your videos are the best. I’ve been binge watching! Quality of production is amazing and you also touch on a lot of sensitive topics that would never be brought up on a food show. Would love to see more food touring and you can probably split the videos out into different segments. Thanks again!

[@ReinaCruz905]

Oh wow! We call putu piring, Puto here in the Philippines. We top it with cheese, shredded coconut or condensed milk. They're basically the same thing. But given that both countries are in SEA, not surprised at all. 😍

[@jx9936]

Oh yeah, another episode of Send Noodz from Queen Sarah, hands down the best of the best indeed!!

[@TheNomadicFoodie]

My sister sent me this so I could learn more about my Malaysian roots - I learned a lot, thank you!

[@darkjedi7]

Yes another episode from my favorite chef! ❤️ Such a guilty pleasure ❤️

[@mformorgan8]

I miss Mee Rebus SOOO BAD! Had to laugh at the end of this episode! 😂

[@kennySg101]

I really like your adventurous spirit. Your conclusion is really true; a dish has to be well balanced for it to taste good. I recalled many local french trained chefs or celebrities in SG like to add expensive stuff like carviar, foie gras, truffle to local street food to uplift them to a high class dish in restaurant. They often are not able to achieve the same outcome. Honestly, it is more difficult to make a simple food taste nice as it requires really good cooking skills. I never ever to get the char kway teow right despite numerous tries. But eventually no venture no gain. Good try.

[@bernardlim5846]

Can you do an episode of the Indian Mee Kuah, please? Thank you. Awesome vid!

[@katsushiro13]

yes please

[@sarahhuangbenjamin]

Yes I LOVE Mee Kuah! Definitely in the works for next season.

[@chooiminloh40]

I can taste it! I came from Kedah, the Indian restaurants make amazing version. I grew up eating them

[@udcaps]

im laughing along with you huang. my brain melted too while you were plating up .

[@pakngah3715]

Malay cuisine is fusion food... chinese, indian, arab, european, siamese, burmese, javanese, bugis, bawean, minang, champa etc influences.

[@YummYakitori]

Indeed, noodles are most likely a Chinese influence in Malay cuisine since the word 'mee' is a loanword from Hokkien 'mee' (面). Original agricultural staple crop in Southeast Asia is rice, not wheat.

[@lizarahmat1118]

I like the mee rebus tetelan from HJ Waliti HJ Mazuki stall, also at Haig Road food centre too. That’s where I will get my mee rebus fix with my parents 😊.

[@bobsalim5880]

looks yum!

[@keniwng]

Try the Power Mee Rebus from Rahim Muslim Food at Ang Mo Kio Chong Boon Market. Next level mee rebus!

[@fin2210]

You know it'll taste good when the aunty calls you 'sayang' 🤣

[@johnmajor9265]

Malay speakers do not use the word 'grago' as a bad term. It simply means Eurasians. As udang means prawn so 'udang grago' simply means eurasian prawns. Love and peace all.

[@garychan9304]

Good attempt

[@RonLarhz]

Damn it all these foodings so far from where i am and hard to get to with public transport. I'm trying to find my secondary school 's taste. They make the best mee rubus and nasi brayani i ever had.

[@angelatee1601]

Hi Sarah, suggesting that you include Chinese subtitles. I would really like to share it with my international Chinese friends. 🙏

[@titusmariner9863]

💋💛💯💯💯 U the Best

[@espreedupree]

Growing up ive picked up from the older generation in my family as I’ve always heard them referring to our Eurasian friends ( or the ppl we know ) as ‘ Serani’ or ‘ Geraguk’ but I had not idea that there was a correlation with ‘ Udang Geraguk’. That is interesting to know but also I had no idea that it was/is a derogatory term. I really didn’t think it was used negatively

[@raggedyhaggity250]

gnocchi to me is not technically noods, its more closer to dumplings. like the american white ppl who were farmers (the origin could be german or east european) style of stew and dumplings. they usually make this beef or chicken stew then they put dough of wheat flour, salt, raising agent and water in pieces along in the stew as it simmers. if you talk about noodles, its gonna be the long strings of dough for me. dumplings dont necessarily need to have fillings in them to be dumplings, it could also be the shape or purpose of the dough yknow.

[@chooiminloh40]

I can taste it

[@lambokmacrina364]

Where is the recipe please