NOODLES WITH MEAT AND RICH SAUCE

500 g beef in one piece (topside or round )

1 celery stalk with leaves

1 teaspoon salt

plenty of freshly ground black pepper

could water to just cover meat

Gravy :

8-12 dred red chillies, soaked

3 candlenuts or macadamias

8-10 shallots or 1 ½ medium red or brown onions

3 slices lengkuas or substitute

2 tablespoons oil

2 teaspoons coriander, freshly ground

2 teaspoons salted soya beans mashed

½ cup mashed boiled sweet potato

Additional items :

500 g fresh yellow noodles (Hokkien mee ) or 250 g ( 8 oz ) dried wheat noodles

250 g ( 8 oz) beansprouts, skalded

Garnish:

2 spring onions

1 freshgreen and 1 fresh red chilli, sliced

3 pieces hard beancurd, deep fried and sliced

3-4 chinese limes, halved, or 1 lemon cot in wedges

put beef into a saucepan with celery, salt, pepper, and just enough water to cover, and slimmer gently until cooked. Dice meat and reserve 2 cups beef stock.

To prepare gravy,grind chillies, candlenuts, shallots and lengkuas together and fry in oil in a deep pan for 3-5 minutes.

Add coriander and cook another minute before putting in salted diced beef. Mix thoughly and add sweet potato which acts as a thickening agent. Heat gravy though thoroughly.

If using fresh noodles, scald in boiling water for 1 minute, then drain thoroughly. If using dried noodles, boil as directed on the packet until just cooked, then drain.

To serve mee rebus, put some of the noodles and beansprouths into the bottom of large individual bowls and pour over gravy. Garnish with listed items. Alternatively, if you have a very large deep bowl, the mee rebus can be served in this, with each diner helping himself.