A great street food dish, these noodles are quite addictive. Remember to simmer the beef gently so that it doesn’t dry out too much.
Blanch the beef in boiling water for 1 minute, then drain, rinse and cut into
Pound the red shallots, garlic, shrimp paste, chillies and palm sugar in a mortar with a pestle until you have a fine paste. Or use a blender to process the ingredients, adding
Heat a wok until just smoking. Add the vegetable oil and, when hot, stir-fry the paste until fragrant. Add the beef and kecap manis and stir-fry for 2 minutes, then add the chicken stock, tamarind water and sea salt, and simmer gently for about 1 hour until the beef is tender. Blanch the noodles for 3 minutes in boiling water, then drain.
To serve, transfer the noodles to a large serving bowl or plate. Spoon in the beef and pour on the hot broth, then scatter with chilli and spring onion.
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