Tuesday, 11 October 2011
Recipe adapted from Chef Wan's Best Wan
5 shallots, finely pounded
1 garlic cloves
1 tbsp curry powder
250g beef, sliced.
1 tbsp fermented Soy Bean Paste
1 tbsp tomato paste
2 medium sweet potatoes, boiled until soft and mashed until smooth
1/2 cup roasted peanut, finely processed
Water; as much as is required to make the gravy - I've added 2 cups of homemade prawn stock to 1/2 litter of water
In a food processor, finely blended shallots, ginger and garlic with a little water.
Heat oil in a pot and stir fry the processed ingredients till light aromatic.
Add in curry powder and the beef.
Render all ingredients in pot well. Add in fermented Soy Bean Paste and stir until the oil begins to surface.
Add in water, tomato paste mashed sweet potatoes, peanuts, fresh coriander and water.
Stir evenly and let simmer for approximately 20 minutes until the gravy thickens and meat becomes tender.
To serve, pour hot gravy over blanched egg noodles, beansprouts, hard-boiled eggs, sliced chillies and scallions and crispy fried shallots.