Curry Noodles

Wednesday, 29 November 2017


My mother in-law just bought a Phillips Noodle Maker few weeks ago and we have been experimenting and making different types of homemade noodles. I cooked this curry soup for the homemade noodles. I particularly like this curry noodle soup as it is combination of Malaysian and Thai styles. I have not yet shared noodle recipe here as I am still fine tuning the recipe for the noodle maker.  You may click here for my homemade noodle recipe I shared sometimes ago if you like to make your own noodles.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Curry Noodles Recipe


Yields:  7-8 servings

INGREDIENTS:

Spice Paste (to be finely ground):-
150g (15) shallots, peeled
3 cloves garlic
3 lemongrass
1 ½ knobs (25g) fresh turmeric
60g galangal (lengkuas)
10 (10g) dried chillies, soak in water for an hour
3 candlenuts
1 tsp ground coriander seeds 

Curry Gravy:-
Prawn stock – Shell from 20 medium prawn 
Chicken Stock - 5 chicken wings and 1 chicken back
¼  cup cooking oil
800g - 1kg fresh coconut milk (depend how creamy you prefer)
5 kaffir lime leaves (crush with hand)
5 stalks daun kesom (Vietnamese Mints)
2 cardamom
12 pieces tofu puffs 
Salt to taste
Sugar to taste
2 litters water and extra

Seasoning:-
3 tbsp fish sauce or to taste
Salt to taste
Brown sugar to taste

Toppings:-
500g homemade noodles (you may use ready store bought yellow noodles or  Bee Hoon/ Rice vermicelli)
150g beansprout, blanched
20 prawns, blanched
Fish cake, sliced
Handful of mint leaves 
8 calamansi lime, cut into half


METHOD:

Prepare the Curry Gravy:-
  1. Prawn & Chicken Stock -  Remove prawn shell and keep the prawn meat aside.  In a wok, heat up 2 tbsp of cooking and fry all the prawn shell until aromatic or turn to golden orange.  In a medium pot add water, fried prawn shell, chicken wings ad chicken back.  Bring to boil then turn the heat down and simmer for almost 1 - 1 1/2  hour. Strain the stock through a fine sieve and keep aside.
  2. Blanch the tofu puffs with hot water to remove the oil then cut into half.
  3. Blend the spice ingredients in a food processor until fine and set aside.
  4. In a big pot, heat cooking oil and fry the spice paste and cardamom till aromatic or fragrant. 
  5. Next add the chicken and prawn stock.  Bring the gravy to boil then add in coconut milk.  Lower the heat and let the gravy simmer for few minutes, then add kaffir lime leave and continue simmer.
  6. Blanch the prawns in boiling gravy for approximately 1 minutes or until cooked through.  Remove the prawn and keep aside.
  7. Next add in the tofu puffs.  Add the seasoning to the desired of flavour.

To serve:-
  1. Place a serving of noodles in a bowl.
  2. Ladle boiling curry gravy over the noodles and top with a little of each of the topping ingredients.
  3. Serve with fish sauce and squeeze the calamansi lime if you want a little sourness.


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