Spaghetti Mee Rebus
Ingredients
500g beef fillet
1.5 litres water
4 tbsp cooking oil
2 star anise
1 cinnamon stick
400g sweet potatoes, boiled and mashed
3 stalks lemongrass, crushed
2 tbsp dried prawns, washed and pounded
5 tbsp onion paste
1 tbsp garlic paste
2cm galangal, crushed
4 tbsp meat curry powder and 4 tbsp water, make into paste
2 tbsp fermented bean paste (taucu)
1 piece tamarind skin
2 cubes beef stock, chopped finely
1 can MARIGOLD Evaporated Filled Milk
Salt and sugar to taste
1 packet spaghetti, cook according to packet specifications
Fried shallots and fresh chillies, for garnish
Poached eggs (optional)
Click here to buy MARIGOLD Condensed Milk and Evaporated Milk products
Buy nowMethod
Bring water to a boil, add in star anise, cinnamon stick and beef. Cook for 25 minutes. Remove beef and slice thinly. Keep the beef stock aside.
Fry lemongrass and dried prawns in oil till fragrant. Add in onion, garlic, galangal, meat curry powder and stir until oil separates. Pour in beef stock, fermented bean paste (taucu), tamarind skin, beef cubes, sweet potatoes, beef slices and cook for 20 minutes or until beef slices are tender.
Add in MARIGOLD Evaporated Filled Milk, salt and sugar to taste.
Serve spaghetti with sauce, topped with fried shallots, chillies and eggs.
Cooking time will increase accordingly depending on the type of beef cut used.
