Ingredients
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
For Garnish
2 fried firm tofu (sliced thinly) (soya bean paneer)
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
Preparation
Directions Grind into a paste the galangal, turmeric root, shallots, dried chillies and coriander seeds. Sauté 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. To serve, assemble individual portions of noodles in a bowl, top with the various garnishing and scoop enough gravy on top. Serve it hot. (Do not substitute dried chillies and turmeric root with chilli powder or turmeric powder. Cook the noodles/vermicelli/spaghetti in rapid boiling water and sieve in running tap water before serving in a bowl. For those you could not get tofu pok use shredded boneless chicken).
