Mee Rebus

Ingredients:
Egg noodles
Gravy:
1 packet instant chicken curry paste (more or less to taste)
10 (about 700g) small potatoes – peeled and but into large chunks
6-7 cups low sodium chicken stock OR water
1 tbs assam (tamarind) paste – seeds removed
1 tbs sugar
2 Knorr chicken stock cubes
Salt
Garnishings:
Hard-boiled eggs
Spring onions
Fried shallots
Bean sprouts
Your favourite sambal
Method:
Boil potatoes until tender in a large pot of salted water. Drain and mash until smooth.
In a large pot, mix together 1/3 cup of chicken curry paste with potato puree. Slowly add in low sodium chicken stock or water until a desired consistency is obtained. Stir in tamarind paste (if your tamarind paste is hard, dissolve it in a bit of water and then remove the seeds.). You might want to add more curry paste depending on your taste. Leave to simmer for about 30 mins. Season with chicken stock cubes, salt and sugar.

source: rasamalaysia