Spicy Malay noodles.

Ingredients:

0.6 kg/ 1 kt
1.2 kg / 2 kt
0.9 kg / 1 1/2 kt

Garnishes:
6
10
5 stalks
10 stalks
10
30
6-8

Gravy:
4 tbsp
6 tbsp
4 tbsp
160 g
300 g
1 tbsp
1 tsp
1 tbsp
15 tbsp

Rempah (pound):
12 slices
5 slices
8
20
5 cloves
10
1 tbsp
 

beef, sliced thin & small
yellow noodles (Hokkien mee), parboiled
bean sprouts, parboiled

bean curd cakes (tau kua), fried & sliced
limau kesturi, cut into half
spring onions, cut crosswise
Chinese celery, cut small
green chilies, cut crosswise
shallots (bawang merah), sliced and fried
eggs, hardboiled & quartered

curry powder, mixed with 8 tbsp water
salted soybeans (taucheo), pounded slightly
dried prawns, pounded
peanuts, toasted & ground
potatoes, boiled, peeled, mashed, & mixed with 1.42 litres/ 50 oz water
salt
monosodium glutamate
sugar
oil

lengkuas
ginger
candlenuts (buah keras)
shallots (bawang merah)
garlic
dried chillies, discard stem & soak in water to soften
shrimp paste (blachan)
 

Directions:

1. To Cook: Heat a frying pan until very hot, add in 15 tbsp oil. When the oil is very hot, stir-fry the rempah. After a few minutes, add in the curry paste, pounded taucheo and sprinkle with a little water to prevent burning. Stir-fry in the dried prawns and the sliced beef. Add in the potatoes mixed with water, 1 tbsp salt, 1 tsp monosodium glutamate, 1 tbsp sugar, and the peanuts. Bring to boil and then simmer until fragrant (about 15 minutes).

2. To serve: Place the bean sprouts, and the noodles on a serving platter. Pour the gravy over the noodles. Arrange the limau kesturi and green chilies around the edges of the plate and then spread the remaining garnishes over the noodles.