Prepare beef stock:
g beef (kept whole)
Boil the beef for 2 hours until tender. Remove beef from stock and slice thinly into bite-size pieces.
Prepare mashed potatoes:
kg sweet potatoes, steamed/boiled and mashed.
cup shallots, ground
tbsp chilli paste (dried chillies soaked and finely blended)
tbsp ground coriander
inches galangal, finely chopped
candlenuts, finely ground
tbsp salted soy bean paste (Yeo's brand)
tbsp corn flour + 1 tbsp rice flour mixed with 1/4 cup water
kg yellow hokkien noodles, blanched
g bean sprouts, blanched
Deep fried tofu, cut into cubes
Boiled potatoes, sliced
Hard boiled eggs, sliced
Crispy fried shallots
Coriander and scallions, chopped
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).