MEE REBUS

INGREDIENTS

(Group A)

18 slices of galangal

4 cloves of garlic

115g of shallots

14-20 dried chillies

1/2 thumb-sized piece of turmeric

1 teaspoon of shrimp paste

(Group B)

115g preserved soya beans, pounded

1-1.5 tablespoons salt

2 tablespoons sugar

(Group C)

115g boiled sweet potatoes, mashed finely

2 tablespoons flour

2 tablespoons cornflour

225ml water

1 cubed chicken

225g of beef cut into small pieces

225g of small prawns, shelled (keep the shells)

115ml of oil

680g of fresh yellow noodles

565g bean sprouts, washed and picked

GARNISH

8 sprigs.of Chinese celery, cut into pieces

4 soya bean cakes, diced and fried

10 green chillies, sliced

6 red chillies, sliced

55g of crispy shallots

12-14 limes, halved

6 hard-boiled eggs, sliced

METHOD

1.Grind ingredients in Group A to a paste.

2. Boil beef and chicken cube in 680ml water over a low heat till meat is tender.

3. Fry prawn shells with 1 tablespoon oil for 1 minute. Remove.

4.Bring 900ml water to boiling point. Add fried shells and let water boil for further 7 minutes.

5. Strain and set aside the stock for gravy.

6. Heat the rest of the oil in wok and fry ingredients in A till it smells fragrant (5-7 minutes).

7. Add ingredients in B. Stir and remove paste.

8. Place the prawns, prawn stock, beef shin and the fried paste in a saucepan. Bring to boil.

9. Thicken 225ml of this gravy with ingredients in C.

10.Pour it back gradually into the saucepan and stir. Let gravy simmer for 10 minutes.

TO SERVE:

1. Scald a handful of noodles and some bean sprouts in boiling water.

2. Using a wire-mesh ladle, drain noodles and bean sprouts and place on plate.

3. Spoon gravy, prawns and beef over noodles.

4. Add garnish.

5. Serve hot.