Vegetarian mee rebus

Step 1: Blend 10 dried red chillies, 8 shallots, 4 garlic cloves, ¾ in galangal, 2 lemongrass stalks, 4 candlenuts and ½ tsp ground turmeric with 3–4 tbsp water to a smooth paste.

Step 2: Boil 14 oz orange sweet potatoes in a pan of water for 15 minutes, until very soft. Drain and mash until completely smooth.

Step 3: Heat 5 tbsp vegetable oil in a large pot over a medium heat. Add the spice paste and fry for 10–12 minutes, stirring often, until it darkens, smells sweet rather than sharp, and the oil separates out red around the edges.

Step 4: Stir in 2 tbsp fermented soybean paste (taucheo), 1 tbsp ground coriander and 1 tsp ground cumin and fry for 1–2 minutes, until fragrant.

Step 5: Whisk in 5 cups vegetable stock, then the mashed sweet potato and 1 ⅜ oz roasted peanuts. Bring to the boil, then lower the heat and simmer for 15 minutes, stirring now and then so the bottom doesn't catch, until thick and velvety.

Step 6: Season with 2 tbsp sugar and 1 tsp salt; it should taste sweet, savoury and gently hot. If it's thinner than double cream, stir in the 1 tbsp cornflour mixture and simmer 2 minutes more.

Step 7: Meanwhile, put 4 eggs into boiling water and cook for 9 minutes, then cool in cold water, peel and halve.

Step 8: Pat 2 firm tofu (tau kwa) dry and fry in 3 tbsp vegetable oil for frying the tofu in a frying pan over a medium-high heat for 6–8 minutes, turning, until golden on all sides. Drain on kitchen paper.

Step 9: Rinse 1 ⅓ lb fresh yellow noodles in hot water to loosen and remove the alkaline taste. Blanch them with 7 oz bean sprouts in boiling water for 30 seconds, then drain well and divide between deep plates.

Step 10: Ladle the hot gravy generously over the noodles. Top with egg halves, fried tofu, 2 green chillies, 3 tbsp crisp fried shallots and 1 handful Chinese celery leaves or spring onions, and tuck 4 calamansi or limes on the side to squeeze over at the table.