A few weekends ago I was literally left alone to my own resources at home. My missus had gone to Tanjung Malim with her sisters, nieces and nephews to attend her brother's wedding reception. And on the day that she was supposed to come home, I got a call from her asking me to cook something.
Actually, she wanted me to prepare Curry Noodles because her nephew and his wife would be sending her home and she wanted to serve something. Since it would be impossible for her to prepare it herself, so she asked me to help her prepare it.
I have always wanted to try a new version of Curry Noodles; different from the ones my missus and I have ever made. And so I decided to try out a milder version with my i recipe. I am happy to note that my family love the new recipe. And since I made a huge batch, my missus even kept some of the curry in the freezer to be eaten with some Roti Canai later in the week.
Ingredients to be ground to a paste :
- 5 shallots
- 5 cloves garlic
- 2 stalks lemon grass
- 1 inch fresh ginger
- 10 dried chillies
- 1 small packet chicken curry powder
- 1 small packet soup spice powder
- 1/2 cup water
- 500ml coconut milk (I used Ayam Brand)
- 1 litre water
- 300g orange sweet potatoes, boiled and mashed
- 500g chicken thigh, cut into 1 inch cubes
- 200g cauliflower, cut into small florets
- 10 baby sweet corn, cut into 2
- 5 tbs cooking oil
- 4 pieces Asak Gelugor
- 1kg yellow noodles
- 4 hard boiled eggs, halved
- 6 Kalamansi limes, halved
- Some shallot crisps
- Some chopped parsley and spring onions
Heat the cooking oil in a large pot and saute the ground ingredients until aromatic. Mix the curry powder and soup spice powder with 1/2 cup water until you get a smooth paste. Fry this curry paste for about five minutes until the oil rises to the surface. Add a touch more water to avoid the spices from burning. Next add in the chicken, cover the pot and allow to simmer slowly for about five minutes.
Once the chicken is cooked add in the coconut milk and 1 litre of water. Bring to a boil and turn down the heat to simmer gently for five minutes. Add in the mashed sweet potatoes, asam gelugor, and salt and pepper to taste. After another five minutes, just before turning off the heat, add in the cauliflower florets and baby sweet corn.
To serve, put some of the yellow noodles in a bowl. Ladle in the curry with some pieces of chicken, cauliflower and baby sweet corn, Garnish with half a hard boiled egg, some shallot crisps, chopped parsley and spring onions, and half a Kalamansi lime.