Jawa Mee with Cuttlefish Sambal

Sambal sotong kembang

• 50 g tamarind paste (asam jawa)
• 200 g water
• 300 g fresh red chillies deseeded
• 100 g red onions
• 3 garlic cloves
• 120 g cooking oil
• 500 g presoaked dried cuttlefish (approx. 1 piece), trimmed, scored in crisscross pattern, cut in strips (2 cm)
• 20 g oyster sauce
  or 2 tsp chicken stock powder
• 20 g tomato ketchup
• 20 g chilli sauce
• 10 g shrimp paste (belacan) toasted
• 40 g sugar
• 1 tsp salt

Crackers

• 25 g dried shrimp rinsed
• 3 garlic cloves
• 10 g fresh turmeric
• 50 g white rice flour
• 30 g plain flour
• ½ tsp baking powder
• 140 g water
• 1 tbsp cooking oil plus extra for deep frying

Sweet potato gravy

• 45 g tamarind paste (asam jawa)
• 1100 g water
• 180 g roasted peanuts
• 65 g dried shrimp rinsed
• 9 fresh red chillies desseded
• 180 g shallots
• 8 garlic cloves
• 40 g fresh ginger
• 40 g shrimp paste (belacan) toasted
• 20 g fresh turmeric
• 50 g cooking oil
• 260 g potatoes peeled, cut in wedges
• 260 g sweet potatoes orange-fleshed, peeled, cut in pieces
• 1 cinnamon stick
• 6 cardamom pods
• 1 tsp ground coriander
• 2 tsp freshly ground white pepper
• 90 g tomato ketchup
• 2 ½ tsp salt
• 1 tbsp sugar

Noodle assembly

• 7 eggs
• 700 g water
• 700 g yellow noodles blanched
• 200 g firm bean curds (tau kwa), pan-frieds, cut in slices (1 cm)
• 200 g fresh mung bean sprouts (taugeh) blanched
• 5 calamansi lime cut in halves, to garnish
• 100 g deep fried shallots to garnish
• 100 g crinkle lettuce shredded