500 g gravel
30 g garlic
50 g shallots
10 g ginger
20 g turmeric
6 g coriander
15 g candlenut
1 stick lemongrass, smashed
20 g galangal, smashed
2 kaffir lime leaves
2 bay leaves
1 L water
30 ml cooking oil
10 g salt
10 g sugar
17 g beef stock powder
4 g pepper
200 g egg noodles, pre-boiled
50 g bean sprouts, washed and drained
50 g white cabbage, thinly sliced
20 g spring onion, thinly sliced
20 g red tomato, roughly cut
10 g fried onions
2 kaffir lime or lime, cut into wedges
Puree the garlic, shallots, ginger, turmeric, coriander and candlenut.
Add cooking oil to a pan over using medium heat. Add the ground spices together with lemongrass, galangal, kaffir lime leaves and bay leaves. Saute for 15 minutes, stirring continuously.
In a big saucepan or pot and bring to boil the gravel liquid that was set aside earlier.
Add the sauteed spices.
Add the cooked beef gravel and the seasonings.
Cook the broth for 15 minutes until it boils. Then remove and set aside.
Prepare a serving bowl, add noodles, bean sprout and cabbage.
Ladle in some broth and gravel.
Add chopped red tomatoes if desired.
Garnish with spring onion and fried onions.
Squeeze in some kaffir lime or lime juice if desired and serve hot.