Mee Rebus Cik Ani / Noodles in Gravy

The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy. The gravy is made from potatoes, curry powder, water, salted soybeans, dried shrimps, and peanuts. The dish is garnished with a hard boiled egg, calamansi limes, spring onions, Chinese celery, green chillies, fried firm tofu (tau kwa), fried shallots and bean sprouts. Some eateries serve it with beef, though rarely found in hawker centres, or add dark soy sauce to the noodles when served. This recipe is adapted from Chef Wan's mother,Cik Ani.

Ingredients:

1 packet Ayam Dinding Crispy Chicken Fingers or  ¾ kg boneless chicken
6 to 7 tbsp Meat Curry Powder
4 Tbsp / 2 oz fermented Soy Bean Paste (Taucu or Tao-cheo)
4 ripe Tomatoes, roughly chopped
4 cm / 2 inches Galangal (Lengkuas or Blue Ginger), lightly bruised
2 kg / 4 pounds 6 oz Sweet Potatoes, boiled until soft .
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 fried tofu
4 hard-boiled Eggs - halved
6 chinese celery, finely chopped
6 Spring Onion (Scallions, finely chopped
1 cup / 4 ½ oz crisp-fried Shallots (Bawang Goreng)
10 Calamansi Lime (Limau Kasturi
6 red and green 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. Render all ingredients in a pot well. Add in fermented Soy Bean Paste (Taucu or Tao-cheo),  if using boneless chicken then add at this stage and saute until the oil begins to surface.

In a blender add sweet potatoes and some water.Blend until becomes into a smooth paste.Add water if necessary.Mix into the spices .
Add in Cubed Tomatoes, Galangal. Stir until the Mashed Potatoes dissolve into the soup.If using boneless chicken then add them. If too thick add another cup of water.Add in salt and sugar to taste.

Add in  Toasted Pounded Peanuts. Stir evenly and let simmer for approximately 20 minutes until the gravy thickens,

To serve

In a bowl, add in noodles, beansprout, and top with gravy .Garnish with halve or quartered boiled egg, fried chicken pieces, chillies, fried tofu/tauhu goreng ,chopped Chinese celery and,spring onions, , and some crisp shallots.

Note:
I used ready made fried chicken.Deep fry and cut into pieces.It gives a crunch ness to the dish which I personally find delicious.