Ingredients
The Gravy
1 large yellow onion - quartered
6 shallots
6 cloves garlic - peeled
10 dried red chillies- soaked in hot water till soften, then drained
5 fresh red chillies - remove seeds
6 tbsp dried shrimp - soaked in hot water till soften, then drained
1 tbsp belachan
5 tbsp fermented soybean/tau cheo
6 tbsp roasted peanuts
5 tbsp tamarind pulp - soaked in 1/2 cup hot water till soft, then drained
6 cups chicken stock or water
1 tsp sugar
1 tsp salt
For The Noodles
dry rice vermicelli for 2 pax - soaked in warm water till soft, then drained
2 cups beansprouts
2 tbsp dried shrimp
1 tbsp cooking oil
chopped chives
1/2 tsp salt
Garnish
2 boiled eggs - sliced
prawns - cooked
fried beancurd puff - cut into small pieces
some chopped chives
crispy fried shallots
sambal chilli for extra spice
1 lime - cut into wedges
sprinkle of chopped roasted peanuts
Method
- Blend all ingredients for the gravy except chicken stock, salt and sugar. Set aside.
- Heat up oil in pan. Fry 2/3 of spice paste till aromatic.
- Add chicken stock or water and bring to a boil.
- Add tamarind water to the stock.
- Add salt and sugar. Adjust accordingly to preferred taste.
- Continue to boil over medium heat for 20 minutes.
- Poach prawns in boiling stock till cooked. Set aside for garnish.
- Switch off heat.
- Heat oil in pan. Fry dried prawns till aromatic.
- Add 1/3 of spice paste and fry till aromatic.
- Add soaked vermicelli and toss to mix evenly.
- Add salt, beansprouts and chopped chives and fry to combine well.
- Ladle fried vermicelli onto a serving soup plate.
- Add hot gravy to plate and garnish with eggs, prawns and fried beancurd puff.
- Add a dollop of sambal chilli for extra spiciness and chopped roasted peanuts for extra flavour.
- Squeeze lime juice onto the plate and serve warm.
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