Northern style curry with noodles
Curry >> for 2 portions coconut cream red or yellow curry paste drumstick or chicken wing coconut milk yellow curry powder Hung-lay curry powder fish sauce light soy sauce sugar sweet soy sauce
1/2 cup (keep 2 tbs. for garnishing) 1/2 - 1 tablespoon 200 G 1 cup 2 teaspoons 1 teaspoon 1 teaspoon 1 teaspoon 1/2 teaspoon 2 - 3 drops
• Boil coconut cream in a wok over medium heat until some oil rise to the surface[about 2 minutes. Then add the curry paste and fry for 1 minute or until fragrant. • Add chicken and cook until it turns white. • Add coconut milk and bring to boiling. • Add yellow curry powder,HUNG-LAY curry powder,fish sauce,light soy sauce,susar and Side-dish sweet soy sauce. • Fry 1 teaspoon of chili powder with 1 tablespoon • Using low heat simmer until meat is tender.And you can cook noodles in this time. of oil for 30 seconds over the low heat. • Remove from heat and pour on top of noodles
Noodles wheat noodles water oil • • • • – – –
200 g 5 cups 1/2 cup
Bring 3 cups of water to a boil over the medium heat. After water boil add 150 g of noodles in and boil for two minutes or until the noodlesis soft. Remove noodle from boiling water in to cold water and leave for a minute. Drain the noodle and set in a bowl. Heat the oil over medium heat – until it's very hot. Fry the rest of noodles until crispy (not longer than 30 seconds). Remove from oil and keep it for sprinkle on top of the bowl.
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slice pickle cabbage in to bite size pieces. A piece of lime • Sliced of 2 shallot Coriander 1 tbs.(chopped) Spring onion 1 teaspoon (choppped)
How to serve & eat • Set ready-cook noodle in to a bowl and pour curry on top. • Pour the coconut cream on top. • sprinkle crispy noodle first and then sprinkle coriander and spring onion on top before serve. • Add lime, chili, pickled cabbage and slice shallot to taste.