Mee Rebus

🔥 Prep

• Peel and dice the 200 g sweet potato into 1‑cm cubes.
• Soak the 20 g dried shrimp in warm water for 5 minutes, then drain and roughly chop.
• Cut the 1 pcs tofu into ½‑inch cubes and pat dry.
• Boil the 1 pcs egg for 6 minutes, then cool, peel and halve.
• Cut the 1 pcs lime into wedges.
• Rinse the 300 g yellow noodles under cold water and drain.

🔥 Cook

• 1. In a pot, add the diced sweet potato and 500 ml water, bring to a boil over high heat, then reduce to medium heat and simmer for 10 minutes until tender.
• 2. Using a slotted spoon, transfer the cooked sweet potato to a blender, add a splash of the cooking liquid, and blend until smooth to form the gravy base.
• 3. Return the sweet potato puree to the pot, stir in 1 tbsp curry powder, and simmer over medium‑low heat for 2 minutes to release aroma.
• 4. Add the soaked and chopped dried shrimp, and continue to simmer for 3 minutes.
• 5. Gently add the tofu cubes and let them warm through for 2 minutes on low heat.
• 6. Add the yellow noodles to the pot, toss to coat, and cook for 1‑2 minutes until heated through; adjust seasoning with a pinch of salt if needed.
• 7. Remove from heat, drizzle with a squeeze of lime juice from 1 pcs lime, and give a final stir.

🔥 Serve

• Divide the noodles and gravy into serving bowls.
• Top each bowl with halved boiled egg, a few tofu cubes, and an extra lime wedge.
• Optional: serve with a side of sambal chili or fried shallots for added crunch.