Decades ago, this dish was sold by itinerant hawkers who carried a pole across their shoulders. On one end of the pole was a basket containing a pot of boiling water; at the other end was another basket containing ingredients for mee rebus
Translated into English, this dish means simply â€˜boiled noodlesâ€™ â€” but the dish is anything but simple. It is yellow egg noodles in thick, spicy, slightly sweet gravy, garnished with boiled eggs, sliced green chilies, fried cubes of beancurd, and fresh lime. Some people add a dash of dark soy sauce as a finishing touch.
Mee rebus is a fine example of fusion cuisine. The egg noodles, beancurd and dark soy sauce are Chinese touches, while the gravy speaks of combined influences from Indian and Malay cuisine, with its curry-like flavour and use of dried shrimp and tamarind.
A deceptively simple-looking dish, chwee kueh is difficult to master. A paste of rice flour and water is steamed in little metal cups, scooped out when ready and topped with pickled radish (chal poh) which has been fried and braised with chopped garlic and soy sauce.
A classic dish that has been popular for generations, this makes great breakfast food or a snack anytime of the day. In fact, one chwee kueh outlet has done so well it is only open three days a week, and boasts long queues!