Singaporean Mee Kuah Daging

I was craving for Singaporean style of Indian Mee Kuah Daging (Noodle Gravy with meat) Since my husband is out for a meeting early in the morning today and will be back only later in the evening, I decided to cook this yummylicious noodle for lunch. This is pretty simple dish to do and I always add in my own ingredients if I do not have all the ingredients I needed for my cooking and usually it turn out well. 

Ingredients:

200 gram meat ( chop in small pieces) I like a little fatty in the meat.

2 large onion

3 Garlic

1 inch ginger

1 lemon grass crushed

2 tbs tomato puree

2 tbs chili paste

1 large potato peel and chop into very small pieces

Meat soup spices ( You can get this in any Asian shop)

Beef boullion

Spring onion ( slice thinly)

Cabbage (slice thickly)

Egg 

Salt and Sugar to taste.

Blend onion, garlic, ginger to a fine paste

Add little oil in a pan and stir fried the blended ingredients and lemon grass for few mins

Later add in tomato puree, chili paste and continue stirring for another 2 to 3 minutes

Once the oil rises, you can add in the meat and mixed them well with the paste. 

Add in water, estimated around 4 cups.You can add in more water during the meat stewing process as the water normally decreases.

Add in chop potato, meat bouillon, salt and sugar.

Lastly add in the cabbage and turn off the fire.

 As for the egg, I did separately in another saucepan with a boiling water and poached them before adding them into the meat gravy.

Served with vermicelli noodle or yellow noodle. 

Sprinkle spring onion before serving.

Enjoy!!