Recipe - Mee Rebus (Noodles In Sweet Potato Gravy)

One half pound Flat wheat or yellow
noodles; fresh or dry
4 cup Mung bean sprouts

GRAVY
1 One half pound Sweet potatoes
1 md Yellow onion; minced
2 lg Hot red chili peppers; fresh
2 Whole red serrano chili
peppers or 68 dried red
chiles; soaked
2 One half tablespoon Dried ground coriander
2 Cubes preserved bean curd;
(fu ru, fu chi)
3 One half cup Vegetable broth
4 teaspoon Soy sauce

GARNISH
6 Whole spring onions;
shredded
1 Stalk celery; cut or sliced up
diagonally
2 Whole green chiles; cut or sliced up
2 tablespoon Fresh ginger root; grated
2 Whole limes; sectioned
2 tablespoon Soy sauce
2 Squares pressed seasoned
tofu

Garnish: Prepare garnish ingredients, place in individual serving dishes
and set aside. Gravy: Wash sweet potatoes, pierce several times with a
sharp knife, and steam (or cook in microwave) until tender. Set aside to
cool. Mince onion and chiles, mix together and grind into a coarse paste
(or continue chopping until this consistency is achieved). Peel and chop
sweet potatoes. In a medium bowl, mash Three fourths of the potatoes, adding
vegetable stock (up to 1 cup) as needed. Heat large skillet or wok over
medhigh heat. Toast coriander in heated pan until very fragrant, 2 to 3
minutes. Remove coriander from the pan. Dryfry onion and chile paste,
stirring frequently, for 3 minutes. Add several Tbsp vegetable stock,
preserved bean curd, and toasted coriander to the pan. Mash the bean curd,
mixing with other ingredients in the pan and fry for 2 minutes. Add
remaining stock. When the stock comes to the boil, blend in mashed
potatoes, reduce heat to low, add reserved potato cubes, cover, and simmer.
Noodles and Bean Sprouts: Bring a large pot of water to the boil. Blanch
bean sprouts (2 or 3 minutes) and divide among 4 wide soup bowls. Cook
noodles according to type used, and divide among bowls. Stir gravy, adding
warm stock or water if needed to thin, and quickly ladle over hot sprouts
and noodles. Serve with garnishes to add as desired.

Busted by Christopher E. Eaves cea260@airmail.net

Recipe by: Christina Hulbe

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 16, 1998