👨‍🍳 作り方

1. 1

   In a pot, heat vegetable oil over medium heat. Sauté chopped shallots and garlic until fragrant and softened.

   ⏱️ 3-4 minutes
2. 2

   Add the blended dried chilli paste (if using) and toasted shrimp paste. Cook for a few minutes until the raw smell dissipates and the paste is fragrant.

   ⏱️ 2-3 minutes
3. 3

   Pour in the chicken or prawn stock and bring to a boil. Reduce heat and simmer for about 10 minutes to allow flavors to meld.

   ⏱️ 10 minutes
4. 4

   Add the mashed steamed sweet potatoes to the stock. Stir well to break up any lumps and allow the sweet potato to dissolve into the liquid, thickening it naturally.

   💡 プロのコツ: Ensure sweet potatoes are well-steamed and mashed for a smooth gravy.
5. 5

   Stir in the ground peanuts and smooth peanut butter. Continue to simmer, stirring constantly, until the gravy thickens to your desired consistency.

   ⏱️ 5-7 minutes

   💡 プロのコツ: Peanut butter adds creaminess and helps thicken the gravy.
6. 6

   Season the gravy with sugar and salt to taste. Adjust the balance of sweet and savory as needed.

   💡 プロのコツ: The gravy should be rich, savory, and have a subtle sweetness.
7. 7

   To serve, place a portion of blanched yellow noodles in a bowl. Ladle the hot mee rebus gravy generously over the noodles.

   💡 プロのコツ: Blanching the noodles briefly ensures they are heated through and not clumpy.
8. 8

   Top with halved hard-boiled eggs, sliced green chillies, blanched bean sprouts, and a sprinkle of fried shallots. Serve immediately with calamansi lime wedges on the side for squeezing.