Mee Rebus (Vegetarian)

Ingredients

For curry gravy
To be blended/grounded

10-15 dried red chillies (soaked in water to soften), 

1 inch galangal/lengkuas

1/2 fresh turmeric/kunyit

5 shallots

5 garlic

Others
Yellow noodles - as needed
400g yellow sweet potatoes ( boiled till tender, remove skin and mashed)
4 tbsp oil
Lime juice  - as needed

For garnishing (as needed)
Boiled eggs (cut into 2 pieces) - optional
Spring onions - sliced thinly
Green chillies - sliced thinly
Fried shallots
Bean sprouts - blanched in hot water;  a couple of minutes

For fried crispy fritters
1/2 cup plain flour
1/4 cup rice flour
1/2 tsp baking soda
Water, salt and pepper   as needed
Oil for frying

Method:
For curry gravy
In heated oil, fry blended/grounded ingredients until aromatic and oil splits.
Pour 1/2 liter of water and simmer
When heated through, add mashed sweet potatoes.
Stir to combine in.
(Note: Add more water if gravy is too thick or if your prefer to dilute it)
Off heat and warm up before drenching over assembled ingredients.

For fried crispy fritters
Combine all ingredients in a large mixing bowl.
Add enough water and mix for a thick runny batter.
When oil is heated, spoon batter and fry by gently spreading in oil.
Remove and keep aside.
Cool down; slice into pieces or gently crushed.

To serve
Add noodles into a serving bowl and pour the gravy on top.
Drizzle lime juice over or serve the lime with the mee rebus.
Top up with fried fritters and garnishing ingredients.

Sambal Bilis Petai

Petai! I don't know about you, I so love stink beans and stink beans as far as I know, is like an acquired taste. You taste for the first time, you don't like it, but over time you may fall in love with it or you outrightly hate it. We Malaysians on the whole, or I shouldn't say all of us, maybe a good number, generally love petai. And petai, no doubt the smell can kill you once you piss after eating, in fact even for the next day too, yet, petai is one of the best nutritious beans. Basically, holding big bags of health benefits and petai, is really appreciated when cooked as a Malay dish,  In fact, that's how it should be for a fact. This Sambal Bilis Petai? Handed down from my mum's Malay friends and then, of course, mum to me.  Sambal Bilis Petai must be regarded as a semi-style cooking. Just a light cooking. Light frying of the pounded ingredients. Petai, bilis/anchovies, boiled eggs, chillies and shallots, and seasoned by lime juice and salt. A different kinda recipe, but trust me petai lovers, Sambal Bilis Petai is unregrettable forever. I bet you will yearn for more once you have pleasured in. Of course, alongside rice.