Singaporean Style Mee Rebus

Weather here in Stockholm Sweden today on Saturday is very Cloudy and windy. Feeling for a lazy day. Read books, cleaning the house a little and decided to prepare Mee Rebus for dinner.
Mee Rebus

•  Vegetable Oil 

• 15 Shallots finely pounded2 cm fresh Ginger, pounded6 Garlic cloves, finely pounded2 tbsp Dried prawns, fine pounded

• Meat Curry Powder

• 500g Beef, cut in cube( fats and bone can be add on)

• 4 Tbsp fermented Soy Bean Paste (Taucho in Malay)

• 4 ripe Tomatoes, roughly chopped and 1 can of whole peeled tomato 

• 4 cm / 2 inches Galangal (Lengkuas), lightly bruised

• 2 kg Sweet Potatoes, boiled and mashed until smooth

• Water (as much as is required to make the gravy)

• Yellow Egg Noodles 

• Bean Sprout (Tauge),blanched 

• Bean Curd (Tofu),fried and cut into small cubes 

• hard-boiled Eggs - halved 

• Coriander (Cilantro, Chinese Parsley or Ketumbar), finely chopped 

• 6 Spring Onion (Scallions), finely chopped 

• crisp-fried Shallots (Bawang Goreng) 

• Calamansi Lime (Limau Kasturi)

• 6 Green Chilies, sliced thinly 

• 15 Shallots (Red Onion), finely pounded

• 6 Garlic cloves, finely pounded

1. Heat Vegetable Oil in a deep pot and stir fry the Paste.

1. Add in Meat Curry Powder Paste, mix well, and then add in the Beef. Mixed well. 

1. Add in fermented Soy Bean Paste (Taucu), and sauté the Beef until the oil begins to surface. 

1. Add in water, Cubed Tomatoes, Galangal, Mashed Sweet Potatoes. Stir until the Mashed Sweet Potatoes dissolve into soup. Stir evenly and let simmer for approximately 20 minutes until the gravy thickens and meat becomes tender. 

You can add in some cornstarch to thicken the gracy. Mix a tablespoon or two of cornstarch and mix them thoroughly with some water, and pour into the gravy. Serve gravy with the Garnishing Ingredients.