Sauce Preparation:

1. Steam potatoes for 5 minutes or until soft.
2. Slice bean curd to 3 pieces and fry with oil in the wok. Remove and slice thinly. Set aside on a plate.
3. In a small bowl, mix tomato sauce, sugar, dark soya sauce, salt and tamarind water.
4. Using a food processor, pulse lemon grass, onion, garlic and chilli until become paste.
5. Heat up the wok on low fire, sauté the paste for 3 minutes until fragrant.
6. Turn heat to high, add in cuttlefish/squid, potatoes and sliced beancurd, stir until cuttlefish/squid is cook.
7. Add in tomato sauce mixture. Mix well & simmer for 2 minutes on low fire. Scoop out and set aside. This sauce will be used when cooking the noodles (it can also be frozen to be cook another day).

Cooking Mee Goreng:

1. Next is to cook the noodles on high heat and fast to have very fragrant dish. It is very important to have all ingredients readily prepared and it is easier to cook 1-2 person’s portion at a time (it also tastes better).
2. In a clean wok, put in 1 tablespoon oil and stir fry 1 portion of bean sprout and noodles for 1 minute on high heat.
3. With the cooking ladle, make a hole in the middle, put in 1 tsp of oil and crack in 1 egg. As the egg starts to slightly cook, mix with the noodles so all is well coated.
4. Scoop in 2-3 tablespoon of the earlier tomato mixture and stir well. Add sugar & salt to taste.
5. Garnish with lettuce, red chilli and ground peanuts. Serve immediately with lime juice.