MEE REBUS-STYLE SPAGHETTI

150g spaghetti

2-3 tbsp oil

Spice paste (A) – ground into a paste

2 shallots

2 cloves garlic

1 thin slice ginger

1/4 tsp turmeric powder

1/8 tsp belacan stock powder

2 candlenuts

1 tbsp dried prawns, finely ground

1 tbsp fermented soybean paste (tau cheong)

Seasoning (B)

2-3 tbsp chilli paste or to taste

1 tbsp curry powder

(C)

250g cooked and mashed sweet potato paste 250ml water

50ml evaporated milk

1 tbsp palm sugar

Adequate dark soy sauce

1 tsp salt or to taste

1 tsp chicken stock powder

Condiments (D)

1 hard-boiled egg, sliced in half

2 limes, halved

Adequate fresh red chilli, sliced

50g beansprouts, blanched

1/2 piece beancurd, deep-fried and cut into cubes 1 stalk coriander, chopped

1 small potato, cooked, peeled and cut into rounds

Boil spaghetti in a pot of boiling water with salt and olive oil added until cooked al dente. Strain and set aside.

Heat oil and add ground spice paste and seasoning (B); fry till fragrant. Stir in ingredients (C) and bring to a boil. Cook until gravy is smooth and fragrant. Allow to simmer for 3-4 minutes.

To serve, put some prepared spaghetti and beansprouts into a serving plate. Ladle adequate gravy over and add the other condiments. Serve immediately.