Noodle in chili potato and beef gravy (Mee rebus)
Cook time 80 minutes Serve 5
Ingredients

• 400 g yellow noodle (blanched,)
• 3 sweet potatoes
• bones of beef or chicken
  or beef stock
• 30 g dried shrimps
• 3 tbsp cooking oil
• salt, pepper to taste

(A) Grind finely

• 1 stalk lemon grass
• 1 slice galangal
• 6 shallots
• 2 pips garlic
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 8 dried chilies

 (B) Garnish

• 1 cup bean sprout, blanched
• 2 bean curd, sliced
• 1 hardboiled egg, sliced
• 2 fresh chilies, shredded
• 100 g peanut, roasted and ground
• 50 g fried onions
• 1 stalk spring onion, chopped

Noodle in chili potato and beef gravy
(Mee rebus)
Method 

1. Boil bones of beef or chicken over medium heat for 60 minutes to get a tasty soup stock.

2. Steam sweet potatoes, skin and mash.
3. Soak dried shrimps, drain and grind.
4. Heat oil, fry (A) and dried shrimps over low heat till golden.
5. Add it and sweet potatoes to soup stock, to form a relatively thick soup.
6. Place noodle in a bowl. Garnish.
7. Add gravy. Serve hot.

Spicy pickled chili and vegetables
Cooking time 8 minutes, serve 8
Ingredients

• 5 tbsp peanut oil
• salt and sugar to taste
• stock or soy sauce
• 1 cup vinegar
• 500 g coarsely pounded peanuts.

(A) Grind finely

• 6 candlenut
• 1 cm turmeric
• 20 g roasted shrimp paste

(B) Cut the following vegetable into appropriate sizes

• 3 cucumber
• 8 green chilies
• 4 red chilies
• 1 big onion
• 1 clove garlic, skinned
• 15 shallots
• carrot (optional)

Spicy pickled chili and vegetables

Method

1. Heat oil. Fry (A) over low heat till fragrant. Pour in vinegar. Simmer for 5 minutes.
2. Add stock, salt and sugar.
3. Remove from heat, and pour onto to (B).
4. Let cool. Chill in fridge.
5. Chill overnight, garnish with peanuts and serve as a salad.

 sssSSH....Grandma said:  Yummy combination with prawn crackers.



                           








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