Mee Rebus
, Serves 5
Singaporean yellow noodles in a spiced sweet potato gravy, topped with egg, fritters and beancurd.
| 8 dried red chillies, soaked to soften | Blend spice paste | Cook paste with cinnamon until aromatic | Add potato, remaining stock, prawn stock; simmer 15 min | Stir in tamarind, coconut milk; simmer till thick | Season with salt | Pour gravy, add toppings, serve |
| 1/2 tablespoon ground coriander | ||||||
| 1/2 teaspoon fennel | ||||||
| 1/2 teaspoon ground cumin | ||||||
| 10 shallots, chopped | ||||||
| 1/2 teaspoon ground turmeric | ||||||
| 2 cm ginger | ||||||
| 15 ml cooking oil | Heat oil, cook cinnamon | |||||
| 1 cinnamon stick | ||||||
| 350 g sweet potatoes, skinned, steamed and mashed | Loosen mash with stock | |||||
| 480 ml chicken stock (to loosen the potatoes) | ||||||
| 1.65 l chicken stock, remaining 1170 ml | ||||||
| 240 ml prawn stock | ||||||
| 1 tablespoon tamarind concentrate | ||||||
| 120 ml coconut milk | ||||||
| salt, to taste | ||||||
| 1 pack yellow noodles, blanched | Place noodles & beansprouts in bowl | |||||
| beansprouts, blanched | ||||||
| hard-boiled eggs, shelled and halved | ||||||
| fried beancurd, sliced | ||||||
| prawn fritters | ||||||
| fried shallots | ||||||
| limes | ||||||
| lettuce, shredded |
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