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250g beef shin
800ml water
40g galangal
20g garlic
100g shallots
50g dried chillies
20g turmeric
225ml water
4 tablespoons cornflour
120g cooked & mashed sweet potato
2 tablespoons soy bean paste (pounded)
400g fresh yellow noodles (scalded)
150g bean sprouts (scalded)
sugar and salt to taste
Garnishing :
1 stalk celery (cut into pieces)
100g bean curd cake (diced and deep-fried)
a few green chillies (sliced)
4 hard-boiled eggs (shelled, halved)
2 tablespoons crispy shallot rings
a few fresh limes (halved)
Method :
Cut beef shin into small pieces and cook over low heat with 800ml water till meat is tender. Reduce beef stock to about 500ml. set aside.
Finely grind galangal, garlic, shallots, dried chillies and turmeric. Combine water, cornflour and mashed sweet potato then mix well. Set aside.
Heat 4 tablespoons oil in wok till hot. Stir-fry ground ingredients (STEP 2) till fragrant. Add soy bean paste and mix well.
Add beef stock and bring to boil again. Season with sugar and salt. Stir in cornflour mixture (STEP 2) to thicken gravy.
Divide noodles and bean sprouts into plates. Spoon gravy over and top with garnishing. Serve hot.
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