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= 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.
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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