Mee rojak (vegetarian)

Ingredients

• 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

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Preparation

• 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.