Here’s another recipe from the talented Margarita for all the budding chefs emerging from the MCO!
by Margarita Lee
- 100g Shallots, peeled
- 1 clove Garlic, peeled
- 2cm piece Fresh turmeric
- 10 Dried chillies, cut into small pieces and soaked in hot water
- 30g Dried shrimp, soaked
- 1 tbsp Roasted belacan
- 2 tbsp Fermented soybean paste (tau cheong)
- 2cm piece Galangal
- 2cm Fresh ginger
- 4 Candle nut
- 4 tbsp Cooking oil
- 500g Steamed sweet potatoes
- 2.5L of Chicken stock or Beef stock
- 2 stick of Lemon grass, bruised
- 20g Palm sugar
- 2 tbsp Peanut butter
- 2 tbsp Meat curry powder, mixed with a little water to form a paste
- 1kg of yellow noodles
- 200g Firm tofu, in 1cm cubes and fried
- 6 Hard boiled eggs, halved
- 50g Fresh spring onion
- 50g Crispy fried onion
- 2 Long green chillies, sliced thinly
- 2 Red chillies, sliced thinly
- 3 Boiled potatoes, cut into cubes
- 6 Prawn fritters
- 100g Blanched bean sprouts
- 50g Lettuce, cut thinly
- Blend ingredients A in a blender with 2 tbsp of oil until it resembles a smooth paste.
- Heat 2 tbsp of oil in a wok, then sauté the blended paste, curry powder paste and lemon grass for 2-3 minutes until fragrant and oil separates from the paste. Set aside.
- Blend the steamed sweet potatoes into a paste. Set aside.
- Bring the stock to a boil, then add the cooked chilli paste into the broth. Once it has been incorporated into the broth, add the sweet potato paste. When the gravy begins to boil, turn the heat to low and simmer for 15 minutes. Add in peanut butter, palm sugar and salt to taste.
- Blanch the yellow noodles and set aside.
- Put some blanched bean sprouts at the bottom of a bowl, followed by a large handful of blanched noodles.
- Pour gravy over the top and garnish. Add a squeeze of lime juice to taste if needed.
- 1 Egg
- 50g Rice flour
- 20g All purpose flour
- 1/4 tsp Sodium bicarbonate
- 1/2 tsp Baking powder
- 1/2 tsp Sugar
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 50ml Water
- 100g Small prawns, de-shelled and deveined
- 20g Carrots, sliced thinly
- 20 Scallions, sliced thinly
- 1/2 cup Cooking oil
- Combine the egg, flours, sodium bicarbonate, baking powder and condiments, then add water gradually while mixing to form a batter.
- Add in the carrot, scallions and prawns to the batter.
- Heat half a cup of oil in a deep pan. On medium heat, spoon a tablespoon of batter into the pan and deep fry until golden brown.
- Remove from wok and blot off excess oil.
- Enjoy with a bowl of mee rebus.
Get your local news fast. Download the Ipoh Echo App on your mobile. Available on both Google Playstore and Apple Appstore.
Google play: https://play.google.com/store/apps/details…
Apple Appstore: https://apps.apple.com/my/app/ipoh-echo/id1498399519