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)
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.