Quick and easy

“Egg noodle with a spicy slightly sweet curry-like gravy. A popular noodle dish in Indonesia, Malaysia, and Singapore.”

When mom made this dish, she loved it so much that she made it less than a week later. You can really taste the candlenuts mixed with sweet potato.

You will need:

1 ginger
1 knob of galangal
6-8 shallots
Half a bowl of dried shrimp
2 teaspoon of curry powder
150g beef strips
1 celery stick
1 sweet potato
2 handful of candlenut or macadamia nuts
2 tablespoon of curry powder
1 tablespoon of brown or palm sugar
1 teaspoon of corn flour
4 eggs
1 packet of tofu
Handful of bean sprout
Fried shallot
Coriander
Celery leaves
Fresh green chillies
1-2 stem of spring onion
1-2 limes

Preparing the rempah (also known as the paste), you need a piece of galangal, ginger, roughly chopped shallots,  half a bowl of dried shrimp soaked in hot water,  and two teaspoon of curry powder and thoroughly blend.

Next step, boil beef strips with cold water, season the water with salt and pepper as well as adding celery sticks. Cut a few sweet potatoes into rough chunks and boil it before forking through the pieces but also making sure it still has chunks. Heat either vegetable or sunflower oil into a large pan on medium heat, constantly stir fry the rempah for 4-5 minutes until fragrant. Pound nuts, add curry powder, sugar and fill the gravy from the beef strips half way of the pan; leaving to simmer on medium-to-low heat for 20 minutes. Season with salt and corn flour to allow broth to thicken.

Separately heat oil in a large pan and fry your chopped pieces of tofu over medium-high heat for 4-5 minutes, until golden brown. Remove and drain on some kitchen paper. When it is time to serve yourself, blanch the egg noodles in boiling water then drain well, sprinkle with bean sprouts and pour the gravy over the noodles. Garnish with eggs, tofu, fried shallots, spring onions, coriander, cut celery leaves, fresh green chillies and lime.