• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 People
  • Difficulty Normal
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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

  1. Prepare the curry paste: Combine ingredients (A) in a food processor. Blend until smooth.
  2. Heat oil in a wok and fry spice paste for a few minutes until aromatic.
  3. Add ingredients (B) and continue to fry until fragrant and the oil rises. Dish out and leave to cool.
  4. Prepare the curry stock: Heat water in a deep pot. Add seasoning and 600g prepared curry paste. Bring to a boil.
  5. Add thick coconut milk and allow gravy to come to a low simmering boil. Add beancurd puffs and fish cake. Cook for a while.
  6. 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.
  7. Divide noodles and beansprouts into individual bowls. Add long beans and cuttlefish.
  8. Pour over gravy and top up with fish cake and beancurd puffs. Serve at once.

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