Mee rebus (vegetarian)

Main Dish

2 servings

Difficult

1 h 25 m

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the crunchy taste of the fritters are fabulous when eaten together with the mee rebus.

Ingredients

• For the curry gravy
• To be blended/grounded
• 10-15 dried red chillies (soaked in water to soften)
• 1 inch galangal/lengkuas
• 1/2 fresh turmeric/kunyit
• 5 shallots
• 5 garlic
• Others
• yellow egg noodles - as needed
• 400g yellow sweet potatoes ( boiled to soften, remove skin and mashed)
• 4 tbsp oil
• lime juice - as needed
• For the garnishing (as needed)
• boiled eggs (cut into 2 pieces)
• spring onions - sliced thinly
• green chillies - sliced thinly
• fried shallots
• bean sprouts - break away the brown dark tail
• For the fried crispy fritters
• 1/2 cup plain flour
• 1/4 cup rice flour
• 1/2 tsp baking soda
• water, salt and pepper as needed
• oil for frying

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Preparation

• For the curry gravy
  Heat the 4 tbsp of oil in a large pot and when heated, fry the blended/grounded ingredients until aromatic and the oil starts to float.
  Pour 1/2 liter of water and let it simmer
  When heated through, add the mashed sweet potatoes and stir to combine in.
  Add more water if the gravy is too thick or if your prefer a more diluted version.
  Either continue to simmer over low heat or off the heat.
  Warm up again before serving
• For the fried crispy fritters
  Combine all ingredients into a large mixing bowl.
  Add enough water and mix to get a thick runny batter.
  When oil is heated, spoon the batter and fry by spreading the batter into the oil.
  Remove and keep aside.
  When cooled down, slice into pieces or crushed gently.
• To serve
  Add noodles into a serving bowl and pour the gravy on top.
  Drizzle the needed amount of lime juice on top.
  Top up with fried fritters and garnishing ingredients.

Nava-k

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