Ingredients
- For curry gravy
- To be blended/grounded
- 10-15 dried red chillies (soaked in water to soften)
- 1 inch galangal/lengkuas
- 1/2 fresh turmeric/kunyit
- 5 shallots
- 5 garlic
- Others
- Yellow noodles - as needed
- 400g yellow sweet potatoes ( boiled till tender, remove skin and mashed)
- 4 tbsp oil
- Lime juice - as needed
- For garnishing (as needed)
- Boiled eggs (cut into 2 pieces) - optional
- Spring onions - sliced thinly
- Green chillies - sliced thinly
- Fried shallots
- Bean sprouts - blanched in hot water; a couple of minutes
- For fried crispy fritters
- 1/2 cup plain flour
- 1/4 cup rice flour
- 1/2 tsp baking soda
- Water, salt and pepper as needed
- Oil for frying
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Mee Rebus (Vegetarian)
Time: 1 hours prep, 50 minutes cook
Servings: 3 person
Directions
- For curry gravy
- In heated oil, fry blended/grounded ingredients until aromatic and oil splits.
- Pour 1/2 liter of water and simmer
- When heated through, add mashed sweet potatoes.
- Stir to combine in.
- (Note: Add more water if gravy is too thick or if your prefer to dilute it)
- Off heat and warm up before drenching over assembled
- ingredients.
- For fried crispy fritters
- Combine all ingredients in a large mixing bowl.
- Add enough water and mix for a thick runny batter.
- When oil is heated, spoon batter and fry by gently spreading in oil.
- Remove and keep aside.
- Cool down; slice into pieces or gently crushed.
- To serve
- Add noodles into a serving bowl and pour the gravy on top.
- Drizzle lime juice over.
- Top up with fried fritters and garnishing ingredients.
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Summary
Oozing spiciness; assembled with yellow noodles, spicy gravy, bean sprouts, fried fritters, green chillies etc etc.
