Recipe adapted from the book "Simply Sedap 2", written by Chef Wan
Yield : 4 servings
1/4 cup cooking oil
30g curry powder
1/2 cup perserved soy bean paste (taucu)
2 medium size orange/yellow flesh sweet potato, boiled, peeled and mashed
1 tomato, chopped
1 tbsp ground peanuts
salt, to taste
sugar, to taste
1 1/2 tbsp corn starch, mixed with 3 tbsp water
700g -1 kg yellow noodles, cooked as per instruction on the packaging
80g beans sprout, blanched
2 cloves garlic
2 cm ginger
2 hard boiled egg
1 tau kwa (firm bean curd), fried and cut into cubes
1 sprig chinese celery, chopped
1 green chilli, seeded and sliced
4 calamansi, cut into half
4 tablespoon fried shallots
Blend the spice paste in a blender until smooth
Heat oil in a pot, add spice paste and curry powder, fry until fragrant.
Add soy bean paste, water and sweet potatoes. Stir through and bring to the boil.
Add tomato, peanuts, then season to taste with salt and sugar.
Stir in corn flour solution. Continue to simmer, stir constantly until the gravy is thick.
To serve, place the yellow noodles and bean sprout in a bowl, then ladle hot gravy over. Top with desired amounts of each garnishing ingredient.