• Using a mortar & pestle or blender, grind chili paste, shallots, candlenuts, turmeric root, galangal into a paste, add coriander powder
• Heat pot on med, add heat vegetable oil, sauté paste till quite toasted, color darkens - be careful not to burn!
• Add about 5˝ cups of beef stock, bring to a boil
• Gradually add the mashed sweet potato to the stock, until a gravy-like consistency is reached
• Add salt to taste, reduce heat to low, simmer gently 8-10 mins, maintain a thick gravy-like consistency, add more mashed sweet potato if gravy is too thin or more beef stock if the gravy is too thick, keep gravy hot on low-med heat, for serving
• In another pot, bring about 6 cups of water to a boil, for blanching bean sprouts and warming up noodles
• Assemble individual soup-plates - using a sieve, blanch a handful of bean sprouts in the hot water, dish into a soup-plate, next put a serving portion of noodles in the sieve, dunk in the hot water briefly to warm up and top it on the bean sprouts
• Ladle piping hot gravy over the noodles
• Top with a little of each garnishing, and a lime half - to squeeze just before eating!

Cook's Note : Limau Kasturi are miniature limes, also known as Kalamansi, Calamansi or Musk limes. It tastes like a cross between a lemon and a mandarin orange.