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Mee Rebus

Notes: 

= Tips =
** If gravy is not thickening, add in some cornstarch to thicken it. Mix a tablespoon or two of cornstarch and mix them thoroughly with some water, and pour into the gravy. Serve gravy with the Garnishing Ingredients.

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Ingredients: 

125 ml Vegetable Oil
15 Shallots (Red Onions), finely pounded
2 cm fresh Ginger,
6 Garlic cloves, finely pounded
5 small packets Meat Curry Powder
1 kg Beef, cubed, include bones and fatty meat
4 Tbsp fermented Soy Bean Paste (Taucu or Tao-cheo)
4 ripe Tomatoes, roughly chopped
4 ripe Tomatoes, cubed
4 cm Galangal (Lengkuas or Blue Ginger), lightly bruised
2 kg Sweet Potatoes, boiled until soft and mashed until smooth
2 kg Potatoes, boiled until soft and mashed until smooth
2 cups roasted Pounded Peanut
Water (as much as is required to make the gravy)

= Garnishing Ingredients =
3 Kg Yellow Egg Noodles
250 g Bean Sprout (Tauge), blanched
4 blocks Bean Curd (Tofu, Tauhu), fried and cut into small cubes
4 hard-boiled Eggs - halved
6 Coriander (Cilantro, Chinese Parsley or Ketumbar), finely chopped
6 Spring Onion (Scallions), finely chopped
1 cup crisp-fried Shallots (Bawang Goreng)
10 Calamansi Lime (Limau Kasturi)
6 Chilies, sliced thinly

= Paste Ingredients (to be finely ground) =
15 Shallots (Red Onion), finely pounded
6 Garlic cloves, finely pounded
2 cm fresh Ginger
Water


 

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