For the gravy/sauce 3 tbsp blended/grounded dried red chillies (add more or less as preferred) 5 shallots - sliced thinly Spices - 2 sticks of cinnamon and 1 flower of star anise 30g roasted semi-crushed peanuts 1 (about 80g) potato - boiled, remove skin and mashed 1 piece assam keping (dried tamarind fruit) 4 tbsp oil salt to taste
Other Ingredients (quantity depends on how much you prefer) Yellow mee/noodles Boiled eggs - sliced into two Fried flat brown tofu pieces - sliced Bean Sprouts - blanched Mint Leaves - for garnishing
When oil is heated, saute the shallots to soften, then add the chillies and spices. Fry until fragrant and the oil floats. Add 1/2 liter of water as well as salt and tamarind. Let it come to a boil point. Add the mashed potato and crushed peanuts. Stir in and the gravy is ready. To serve, add the needed amount of noodles into a bowl, then goes in the eggs, bean sprouts, tofu and mint leaves. Pour the gravy over and serve immediately.