Recipe Ingredient
- 1kg fresh yellow noodles
- 150g beansprouts
- 100g long beans
- 100g fried beancurd puff (halved)
- 2 pieces fish cake, sliced thinly
- 1 soaked processed cuttlefish (yau yi), cut into bite-size pieces
- 1 litre thick coconut milk
- 5 litres water
- 600g prepared curry paste (recipe follows)
- Ingredients (A):
- 5 cloves garlic
- 12 shallots
- 10 dried chillies
- 15g galangal
- 15g fresh turmeric or 1 tsp turmeric powder
- 3 stalks lemon grass
- Ingredients (B):
- 300g meat curry powder
- 50g chilli powder
- 3 sprigs curry leaves
- 1/2 tsp salt
- 500ml oil
- Seasoning:
- Adequate salt and MSG to taste
- 2 tbsp chicken stock seasoning
Instructions
- Prepare the curry paste: Combine ingredients (A) in a food processor. Blend until smooth.
- Heat oil in a wok and fry spice paste for a few minutes until aromatic.
- Add ingredients (B) and continue to fry until fragrant and the oil rises. Dish out and leave to cool.
- Prepare the curry stock: Heat water in a deep pot. Add seasoning and 600g prepared curry paste. Bring to a boil.
- Add thick coconut milk and allow gravy to come to a low simmering boil. Add beancurd puffs and fish cake. Cook for a while.
- Boil a pot of water and scald noodles and beansprouts separately. Drain and put aside. Scald long beans and cuttlefish separately. Drain and put aside.
- Divide noodles and beansprouts into individual bowls. Add long beans and cuttlefish.
- Pour over gravy and top up with fish cake and beancurd puffs. Serve at once.
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