Directions

To Prep the Gravy

1. Boil and mash the sweet potatoes, set aside.
2. Poach beef until cooked and cut into small pieces. Set aside.
3. Place in a blender dried shrimps, shallots, garlic, galangal, ginger and fermented soybeans. Add about ½ a cup of water and blend until fine.
4. In a large pot, heat up the oil and then add the blended paste, meat curry powder, and lemon grass stalks.
5. Sauté on medium heat until fragrant and oil begins to split. This should take 10-15 minutes.
6. Add about 2 cups of beef stock, and stir until combined.
7. Next, add the mashed sweet potatoes, cooked beef and palm sugar to the pot of gravy and mix well.
8. Slowly add more beef stock until the gravy has reached your desired consistency.
9. Bring to a boil and set aside.

To Prep the Noodles and Garnish

1. Separately, blanch yellow noodles and bean sprouts then set aside.
2. Pan-fry the bean curd until golden brown, and then cut into 2cm pieces.
3. Hard boil the eggs and cut into halves.

Final Assembly

1. In a bowl, portion out yellow egg noodles and bean sprouts.
2. Ladle gravy over noodles and bean sprouts to sufficiently cover the noodles.
3. Garnish with egg, bean curd, sliced chillies, fried shallots, Chinese celery, spring onion and calamansi lime.
4. Serve hot.