Ingredients (serves 2)
° 300g sweet potatoes, peeled and cut into chunks
° 750ml water
° 1 tablespoon vegetable oil
° 200g hokkien mee, blanched
° 40g beanspouts, tailed and blanched
° 1 firm tofu/beancurd, deep-fried and diced
° 2 kalamansi limes
° 1 fresh green chilli, sliced
° 1 teaspoon dark soy sauce (optional)
° 4 dried chilli, finely chopped
° 2 slices ginger or galangal, finely chopped
° 1 teaspoon curry powder
° ½ teaspoon turmeric powder
° 1½ -2 teaspoons vegetarian belacan
° 1 teaspoon sugar
1. Place the sweet potatoes and water in a pot. Bring to a boil and simmer for 10-15 minutes or until the sweet potatoes are tender. Remove the sweet potatoes, mashed and set aside. Reserve stock.
2. Mix all the spice paste ingredient in a bowl and set aside.
3. Heat oil in a wok or pot, fry the spice paste for half a minute or until fragrant. Stir in the 500ml of stock, mashed potatoes and salted soy bean paste. Season with salt, bring to a boil and simmer till the gravy thickens
4. To serve, divide beansprouts, hokkien mee, beancurd between serving bowls. Ladle the gravy into individual serving bowls. Garnish with green chilli, lime and drizzle some dark soy sauce. Serve hot.