A Nyonya-inspired noodle soup that is generally served in thick tomato or potato based soup.
200gm Sweet potato
30gm Prawn paste
20gm Chili paste
30gm Meat curry powder
30gm Onion
20gm Shallot
20gm Ginger
20gm Garlic
15gm Tamarind Juice (Jus Asam Jawa)
20gm Ground peanuts
20gm Sugar
15gm Salt
2 liters Water
Method:
1. Place sweet potato, prawn paste, chili paste, meat curry powder, onion, shallot, ginger, garlic, tamarind juice and water together and bring to boil. Set aside to cool.
2. When boiled ingredients have cooled, blen them together and then return to the pot to heat over low flames.
3. Add in ground peanuts, then season with salt and sugar. Serve with boiled noodles.
Personally, I replaced the prawn paste with fresh prawns (about 8 nos). And I find 2 liters of water is a bit too much, unless you have ample of time to heat the blended sauce over low flames to thicken to sauce, I would suggest to reduce the water used.
Hubby's verdict: The sauce smelled like those sold at stalls/ restaurants. Taste is yummy too. But somehow there's something missing.. I guess it must be the prawn paste that I omitted.