Malaysian Red Curry Noodles

Directions

Deseed the dried chilies and reconstitute them by soaking in boiling water for half an hour.
To the bowl of a food processor, add 1 roughly chopped onion, 3 large cloves of peeled garlic, 100ml of shrimp powder, and the rehydrated chilies. Season with salt.
Blend until a thick paste forms.

Into a zip-top bag, add 200g of beef (a chuck steak will do nicely here) along with 500ml of water.
Set an immersion circulator to 55°C in a water bath. Once the bath comes to temp, lower the zip-top bag in, and let it cook for an hour.
Reserve the broth from the bag, and let the beef rest before slicing into 5mm thick slices.

Heat a wok over high flame and add about 100ml of a high-smokepoint cooking oil (peanut, canola, or avocado will do).
Add 250ml of the chili paste, 50g of oyster sauce, and 50g of sugar, and fry till the oil starts to separate.

Bring a pot of water to a boil, and add two servings of thick Chinese noodles.
Cook till al dente, drain, and stop the cooking by rinsing under cool running water.

Add a julienned carrot, 4 fresh shrimp, and the beef into the wok.
Crack and carefully drop in two eggs, so that they poach in the sauce.

To plate, pile the noodles into a bowl, top with sauce, beef, shrimp, and veg.
Garnish with lime wedges and optional sliced chilies.