MEE REBUS

Serves 8 to 10 For the stock

600g beef bone 200g beef brisket 150g small shrimp 400g sweet potatoes 15g ginger

10g garlic

2 litres water 4gm asam keping 4 tbsp chilli sauce salt and sugar to taste

For blending

100g onion 30g ginger 30g garlic 30g dried chilli 80g groundnuts

For fritters

150g flour 100ml water 10g Chinese chives 30g bean sprouts salt to taste oil, for deep-frying

For noodles and toppings

600g yellow noodles, blanched 180g beans sprouts, blanched 6 pieces square bean curd, fried 20g spring onions, sliced finely 20g coriander leaves, sliced finely 20g red chilli, sliced finely 5 hard-boiled eggs

To cook

Pour 2 litres of water into a large pot and add all the ingredients for the stock, except chilli sauce and salt. Once boiled, remove from the heat. In another large pot, add oil and saute blended items till fragrant. Then add stock, tomato paste and salt and sugar to taste and simmer on low heat for 1 hour. Once done, remove beef bone and brisket from stock and blend the rest of the ingredients together in a blender.

To make fritters

Combine flour and all the other ingredients until you get a thick mixture (it shouldn’t be too watery). Shape into individual fritters and deep-fry until golden brown. Set aside.

To assemble

Add noodles to the blended gravy and top with the fritters and the rest of the topping ingredients. Slice brisket and add to the noodles. Serve hot.