Step 1

Put all ingredients for grinding in a food processor and process into a paste

Step 2

Blanch the yu choy or kale in a boiling water for a minute and then refresh with cold water and set aside

Step 3

Cook the noodles according to instruction. Fresh yellow noodles usually only needs to be blanch in boiling water for less than a minute

Step 4

Put the beef in a saucepan and add 4 cups of water. Bring to a boil and then lower the heat to let it gently simmer until the beef is tender. Remove the beef from the stock

Step 5

Preheat a large heavy-bottom. Add 3 Tbsp of oil. Add the ingredients you grind earlier and saute for about 3-5 minutes. Add the beef stock, tomatoes, and seasonings. Continue to cook for another minute. Have a taste and adjust to your preference

Step 6

Add the prawns and cook until they just start to turn pink. Add the beef pieces back into the gravy. Crack in 4 eggs and let them cook undisturbed until they are set. Turn off the heat and proceed to assembling step

Step 7

Press saute. When it's hot, add 3 Tbsp of oil. Add the ingredients you grind earlier and saute for about 3-5 minutes. Add the beef pieces and add 4 cups of water. Turn the steam release valve to "sealing". Set the timer to 10 minutes. Make sure it's on high pressure. When it's done cooking, wait for the pressure valve to collapse on its own, about 10-15 minutes

Step 8

Scoop the beef out from the inner pot and set aside. Press saute again. Add tomatoes and seasonings. Add the prawns and cook until they just start to turn pink. Add the beef pieces back into the gravy. Crack in 4 eggs and let them cook undisturbed until they are set. Turn off saute mode and proceed to assembly

Step 9

Portion the noodles out into a serving platter. Top with some fried tofu. Portion out some beef, prawns, chunk of poached egg, and a generous ladle of gravy over everything. Garnish with fried shallots, chopped green onion, cilantro/parsley leaves, green chili slices. Squeeze some lime juice over it and serve immediately