Mee Rebus Chef Wan (BestWan AFC)

Comlicated to make.. but worth the effort.. very tasty.. Ingredients: 125 ml / 4 fl oz Vegetable Oil 15 Shallots (Red Onions), finely pounded 2 cm / 1 inch fresh Ginger 6 Garlic cloves, finely pounded 5 small packets Meat Curry Powder 1 kg / 2 pounds 3 oz Beef, cubed, include bones and fatty meat 4 Tbsp / 2 fl oz fermented Soy Bean Paste (Taucu or Tao-cheo) 4 ripe Tomatoes, roughly chopped 4 ripe Tomatoes, cubed 4 cm / 2 inches Galangal (Lengkuas or Blue Ginger), lightly bruised 2 kg / 4 pounds 6 oz Sweet Potatoes, boiled until soft and mashed until smooth 2 kg / 4 pounds 6 oz Potatoes, boiled until soft and mashed until smooth 2 cups / 9 oz roasted Pounded Peanut Water (as much as is required to make the gravy) Garnishing Ingredients: 3 Kg / 6 Pounds 9 oz Yellow Egg Noodles (Hokkien Noodles, Mee Kuning) 250 g Bean Sprout (Tauge), blanched 4 blocks Bean Curd (Tofu, Tauhu), fried and cut into small cubes 4 hard-boiled Eggs - halved 6 Coriander (Cilantro, Chinese Parsley or Ketumbar), finely chopped 6 Spring Onion (Scallions), finely chopped 1 cup / 4 ½ oz crisp-fried Shallots (Bawang Goreng) 10 Calamansi Lime (Limau Kasturi) 6 Chilies, sliced thinly Paste Ingredients: to be finely ground 15 Shallots (Red Onion), finely pounded 6 Garlic cloves, finely pounded 2 cm / 1 inch fresh Ginger Water

Method: Heat Vegetable Oil in a pot and stir fry the Paste, till light brown. Add in Meat Curry Powder Paste, mix well, and then add in the Beef. Render all ingredients in pot well. Add in fermented Soy Bean Paste (Taucu or Tao-cheo), and sauté the Beef until the oil begins to surface. Add in water, Cubed Tomatoes, Galangal, Mashed Potatoes, and Mashed Sweet Potatoes. Stir until the Mashed Potatoes and Mashed Sweet Potatoes dissolve into soup. Add in Celery, Toasted Pounded Peanuts, and Tomato. Stir evenly and let simmer for approximately 20 minutes until the gravy thickens and meat becomes tender.