- Prepare beef stock:
- 500-600 g beef (kept whole)
- 6-7 cups water
- 1 cinnamon stick
- 6 cloves
- Boil the beef for 2 hours until tender. Remove beef from stock and slice thinly into bite-size pieces.
- Prepare mashed potatoes:
- 1/2 kg sweet potatoes, steamed/boiled and mashed.
- Blended ingredients:
- 1 cup shallots, ground
- 4-5 tbsp chilli paste (dried chillies soaked and finely blended)
- 2-3 tbsp ground coriander
- 2 inches galangal, finely chopped
- 6 candlenuts, finely ground
- 1 1/2 tbsp salted soy bean paste (Yeo's brand)
- Thickening solution:
- 1 tbsp corn flour + 1 tbsp rice flour mixed with 1/4 cup water
- 1.5 kg yellow hokkien noodles, blanched
- 200 g bean sprouts, blanched
- Deep fried tofu, cut into cubes
- Boiled potatoes, sliced
- Hard boiled eggs, sliced
- Crispy fried shallots
- Coriander and scallions, chopped
- Lime/lemon wedges
Adapted from tofoodwithlove.com
1. Fry the blended ingredients in vegetable oil until fragrant. Add beef stock and bring to a boil. Simmer for 1/2 hour. Add mashed sweet potato gradually until it's thickened into a gravy. Do this by mixing a little mashed sweet potato with some stock in a ladle to loosen up the potato before stirring it into the rest of the stock in the pot. Make sure it's fine and smooth. You don't want chunks of sweet potato in the gravy. Simmer for 15 minutes, stirring occasionally.
2. Stir in the thickening solution and bring to a boil again.
3. Add the sliced beef.
4. In individual serving bowls, assemble noodles, bean sprouts, tofu, potatoes and boiled egg. Ladle some of the gravy and beef into each bowl. Garnish with fried shallots, coriander and scallions. Squeeze some lime/lemon juice over before serving. Serve with cucur udang if desired (highly recommended).