500g fresh yellow egg noodles (Hokkien), cooked in salted boiling water
2 cups bean sprouts, blanched
1 large sweet potato, cooked & mashed
6 tbsp fermented black beans
4 tbsp coriander powder
1 tbsp cumin powder
1-2 tbsp of tamarind puree
1-2 cups water
5 tsp peanut oil
1 shallot, peeled
4 garlic cloves
1 tbsp ginger
2 tbsp dried anchovies, cleaned
2 tbsp dried shrimps, soaked in water
4 candlenuts. chopped
1-2 boiled eggs, cut into halves
2 tbsp coconut cream
1 tbsp fried shallots
1 spring onion, sliced
¼ cup fried or firm tofu, cut to 2 by 1 inch pieces
2 limes, cut into wedges
3 chiles, de-seeded and sliced.
½ packet prawn crackers
salt and pepper taste
Using a mortar and pestle, grind the shallots, garlic, ginger, dried anchovies, dried shrimps, and candlenuts until fine. Add a couple of tablespoons of water if the mixture if it’s too dry to grind.
Heat peanut oil in a pot to medium high. Saute the spice paste for about 3-4 minutes until caramelized. Add the coriander and cumin powder, fermented black beans. Fry for about 1 minute and then put in the mashed sweet potatoes. Blend well. You will get a very thick mixture. Add tamarind puree. Slowly add the water as necessary, stirring as you pour it in. Bring to a boil. Simmer until fragrant, about 40-50 minutes.
To serve, pour gravy over some cooked noodles and bean sprouts in a bowl. Garnish with half of an egg, salt and pepper, tofu, spring onions, fried shallots and chilies.