Ingredients
500 gm yellow noodles/vermicelli/spaghetti
1 inch galangal(lengkuas) 2 stalks lemon grass (crushed) 1/2" turmeric root 10 nos shallots 2 tbsp coriander seed 5 dried chillies 2-3 cup light coconut milk 10 nos tofu puffs (tofu pok) 2 sprigs curry leaves salt & sugar oil
For Garnishing: 2 fried firm tofu (sliced thinly) 10 fish balls/chicken balls 1 pc fish cake (sliced thinly) 20 gm bean sprouts 5 boiled egg (halved) 2 tbsp fried shallots 1 cup shredded cucumber chopped spring onions
Method
Grind into a paste the galangal, turmeric root, shallots, dried chillies and coriander seeds. Saute the paste with enough oil. Once the aroma rise add in the light coconut milk, lemon grass, salt and sugar. Lower the flame and simmer for 5-10 minutes. Finally add in the tofu puffs and curry leaves.
500 gm yellow noodles/vermicelli/spaghetti
1 inch galangal(lengkuas) 2 stalks lemon grass (crushed) 1/2" turmeric root 10 nos shallots 2 tbsp coriander seed 5 dried chillies 2-3 cup light coconut milk 10 nos tofu puffs (tofu pok) 2 sprigs curry leaves salt & sugar oil
For Garnishing: 2 fried firm tofu (sliced thinly) 10 fish balls/chicken balls 1 pc fish cake (sliced thinly) 20 gm bean sprouts 5 boiled egg (halved) 2 tbsp fried shallots 1 cup shredded cucumber chopped spring onions
Method
Grind into a paste the galangal, turmeric root, shallots, dried chillies and coriander seeds. Saute the paste with enough oil. Once the aroma rise add in the light coconut milk, lemon grass, salt and sugar. Lower the flame and simmer for 5-10 minutes. Finally add in the tofu puffs and curry leaves.
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