Mee Jawa with Spicy and Tangy Sweet Potato Gravy

Blend together 5-6 red chilis, 2 shallots, 4 garlic cloves, 2 tablespoons chopped galangal, 2 tablespoons chopped ginger, and 1/4 cup soaked dried chili with oil until well combined.

Cook the sambal mixture in a heated non-stick pan until oil separates from the chili mixture. Season with organic sugar and salt. Be careful, as the mixture is very hot.

Boil 2 small sweet potatoes and 1 small potato (skin removed) in water until soft.

In a heated pan with 3 teaspoons oil, sauté shallots, then add ginger, then garlic with a few seconds apart until fragrant.

Add the boiled potato mixture, 8 cups kitchen stock, and 3 tablespoons sambal, then bring to a boil and lower heat to simmer.

Stir in 1 tablespoon tomato paste, 3 teaspoons tamarind paste, and 3 tablespoons coconut sugar. Season with salt to taste.

Blend the mixture until it becomes gravy-like.

Pour the gravy back into the pan and heat. If too thick, add more stock to adjust consistency.

Prepare pairings: boil potatoes with skin on until tender, then cool, peel, and cut into cubes. Use yellow noodles, lime juice, baked fried crueller (if store-bought), pan-fried tofu, cucumber, jicama, and chili.

Serve the gravy warm with the prepared pairings and enjoy.