Mee Rebus — Noodles in Sweet Potato Gravy

Ingredients

• 1 lb fresh yellow egg noodles
• 2 cups Bean Sprouts, blanched
• 1½ lb sweet potatoes, boiled and mashed
• 6 shallots
• 4 cloves garlic
• 1 inch ginger
• 4 dried red chilies, soaked
• 2 tbsp fermented soybean paste (taucheo)
• 1 tbsp belacan
• 2 tbsp curry powder
• 4 tbsp neutral oil
• 5 cups beef or chicken stock
• 2 tbsp palm sugar
• 4 hard-boiled eggs, halved
• 6 oz fried tofu, sliced
• 2 green chilies, sliced
• 2 limes, in wedges

Method

1. Blend the shallots, garlic, ginger, dried chilies, and belacan into a paste and fry it in the oil for 8 minutes until dark and the oil separates.
2. Add the taucheo and curry powder and fry 2 minutes more, then pour in the stock and bring to a simmer.
3. Whisk in the mashed sweet potato a scoop at a time until the gravy is thick enough to coat a spoon heavily but still pours. Add more stock if it goes past that — it thickens further as it sits.
4. Season with palm sugar and salt and simmer 12 minutes, stirring often so the bottom doesn't scorch.
5. Blanch the noodles briefly and divide into bowls with the Bean Sprouts. Ladle the hot gravy over.
6. Top with egg halves, fried tofu, green chilies, and fried shallots, with lime on the side.