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Curry Noodles |
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| Ingredients |
·Curry gravy: 5 tbsp oil
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| Pounded spices (mixed) |
·20 shallots, 10 pips garlic
·10 dried chilies, soaked
·3 tbsp dried prawns, soaked
·6 candlenuts, 3 tbsp curry powder
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| Ingredients (A) |
·3 stalks lemon grass, bruised, 3 sprigs curry leaves
·1 liter chicken stock
·1 liter thick coconut milk
·1 cube chicken stock, salt to taste
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| Accompaniments |
·200g fried tofu, cut into halves
·1 pre-soaked dried cuttlefish, cut into strips and blanch
·100g shelled cockles
·300g bean sprouts, blanched
·2 pieces fried fish cake, sliced
·600g fresh noodles, blanched
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Method to COOK!
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| 1. |
Curry gravy: Heat up oil, sautepounded spices and A until fragrant. Add chicken stock and bring to boil, lower heat and leave to simmer for about 10-15 minutes. Add thick coconut milk, chicken stock cube, salt and bring to boil again, stirring all the time to prevent it from curdling. |
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| 2. |
Add fried tofu and bring to boil, taste. |
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| 3. |
To serve: Divide fresh noodles and bean sprouts into individual bowls, arrange dried cuttlefish strips, shelled cockles, fried fish cake on top, pour curry gravy and fried tofu over and serve immediately. |
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Note
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| this serve for 6-8 people. |
SPONSORED BY :
Handy Candy - the online sweet shop with a liquorice twist!
T-Shirt King - the online t-shirt shop
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