Malaysian Mee Rebus with Sweet Potato Gravy

Blend together 5-6 red chilis, 2 shallots, 4 garlic, 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 by stirring continuously until oil starts to separate from the chili mixture.

Season the sambal with organic sugar and salt, then save the mixture in a jar once cooled.

Place sweet potatoes and enough water to cover them in a pot, bring to boil, and cook until fork-tender and mashed.

In a heated pan with 3 teaspoons oil, sauté shallots, ginger, and garlic in that order with a few seconds apart before adding each ingredient until aromatic.

Add the mashed potato mixture, kitchen stock, and sambal to the pan, then bring to boil and let simmer for 10 minutes.

Stir in tomato paste, tamarind paste, and coconut sugar, then season with salt to taste.

Transfer the mixture to a blender and blend until fine, then pour back into the pan and bring to boil; adjust consistency with more stock if too thick.

Serve warm with pairings such as rice ramen or yellow noodles, lime juice, fried crueller, pan-fried tofu, cucumber, jicama, more sambal, roasted crushed peanuts, blanched mung bean sprouts, and boiled potatoes.

For boiled potatoes in pairings, boil with skin on until tender, cool, peel the skin off, and cut into wedges.