← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 300 g beef brisket or stewing beef, thinly sliced
• 1.2 l Water
• 3 tbsp Vegetable oil
• 1 Onion
• 4 cloves Garlic
• 2 cm piece Ginger
• 40 g Dried shrimp, soaked until soft
• 3 tbsp dried chilli paste (cili boh)
• 4 tbsp Ketchup
• 1 tbsp Tomato purée (paste)
• 1 tbsp Oyster sauce
• 2 tbsp Sugar
• salt, to taste
• 250 g medium prawns, peeled
• 600 g Fresh yellow (Hokkien) noodles
• 200 g choy sum or mustard greens, cut into lengths
• 4 Eggs
• 2 tbsp Crispy fried shallots
• 2 Lime, cut into wedges

Method

1. Simmer the beef in the water for 30 min until tender. Keep the meat in its broth.
2. Blend the onion, garlic, ginger and drained dried shrimp into a coarse paste. Heat the oil in a pot and fry the paste with the chilli paste for 6–8 min over medium heat until dark red and fragrant.
3. Stir in the ketchup, tomato paste, oyster sauce and sugar, then pour in the beef and its broth. Simmer for 10 min until slightly thickened; season with salt. It should be sweet, savoury and spicy.
4. Add the prawns to the gravy for 2–3 min until pink.
5. Blanch the noodles and greens in boiling water for 1 minute and drain into bowls.
6. Bring the gravy back to a simmer and crack the eggs into it; poach for 3 min until the whites set. Ladle gravy, beef, prawns and an egg over each bowl and finish with fried shallots and lime.

Tips

• In Muar the gravy is rich with beef stock and dried shrimp; using the beef’s own broth gives you that depth.
• Contains shellfish, egg, wheat and soy.

Sources

Written in our own words after cross-checking these recipes:

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