It has been raining a lot lately. It is, after all, monsoon season in Southeast Asia.
I am not sure what the link between colder weather and spicy food is, but when the weather turns colder, I always think of a bowl of hot and spicy noodles.
And so, that was what I made for dinner last night.
This is a bowl of spicy, spicy noodles, so if you are not really into spicy, then by all means use a lot less curry powder and chilli. Even with less chilli, it is still a bowl of heart-warming (and belly-warming) yumminess. The broth is thick and satisfying. I really don’t think you can get such a thick and delicious bowl of curry unless you make it yourself.
I started by simmering anchovies in water for about 1 hour. Then I drained the mixture and reserved the broth. This was set aside.
While that was happening, I peeled and then chopped the shallots and garlic into smaller pieces.
Then I pounded them, along with candlenuts, using my trusty pestle and mortar. You can also use a blender to grind everything together but I think you get a better texture when you pound things.
I just like playing with my pestle and mortar. 🙂
I washed and stripped the leaves off a bunch of curry leaves.
And into a bowl, I added curry powder and chilli paste.
Into this, I also added the curry leaves and lemongrass, which I had sliced thinly.
I added some water to this and mixed everything to form a thick paste.
In a wok, I heated some vegetable oil. Once hot, I added the shallots/ garlic/ candlenut paste, and fried that for a couple of minutes.
The curry paste was added and fried for another 2-3 minutes, until I could smell the fragrance of the curry.
I added the anchovy broth to this, and brought the mixture to a boil. I also added some coconut milk as well as salt to taste.
I cooked the chicken thighs and taupok in the curry.
In the meantime, I blanched the noodles and placed them in a bowl.
Once the chicken was cooked through and the taupok had softened, I placed them on the noodles and ladled the curry into the bowl.
If you crave some curry noodles, this is a great recipe to try!
- 300g prawns, (or pork or chicken, cut into smaller pieces)
- 10 pieces taupok (bean curd puff)
- 300g cooked bean sprouts - I omitted this
- 1kg yellow noodles, blanched
- 2 litres anchovy broth
- 100g shallot
- 50g garlic
- 5 candlenuts
- 150g curry powder
- 2 tablespoon chilli paste
- 4 stalks lemongrass, thinly sliced
- 6 stalks curry leaves
- 1/2 cup water
- 400ml coconut milk
- Salt to taste
- Make anchovy broth by simmering 100g of anchovies with 2.5 litres of water over medium heat for about an hour. Drain and reserve broth.
- Pound shallot, garlic and candlenuts. Set aside.
- Mix curry powder, chilli paste, lemongrass, curry leaves and water to form a thick paste.
- Heat about 1/2 cup vegetable oil in a wok. Add shallot/ garlic/ candlenut paste and fry for 2 minutes. Add curry paste and continue to fry for about 2-3 more minutes, until fragrant. Add anchovy broth and bring to a boil. Add coconut milk and season with salt.
- Cook meat/ seafood and taupok in broth.
- Place blanched noodles in a bowl. Add meat and taupok. Ladle curry over the noodles.
- Serve immediately.
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