Saturday, May 13, 2017

素娘惹咖喱面 Vegetarian Nyonya Curry Noodles

Contrary to what people know, going on a vegetarian diet is not as restrictive as ones' believe to be.   The vegetarian community has increased over the decades and with more people embracing this change of eating habits, vegetarian food joints are more easily accessible.

There are also many websites which share links or recipes related to vegetarian food.  Once you start looking, you'll be spoil for choice wondering which to try.

Apart from internet websites and food blogs, I am very much in favor of this vegetarian recipe book which I acquired from Malaysia last year. Most of the listed recipes are really good and tested with good outcome, particularly this Nyonya Curry Noodles that I am sharing today.


Highly Recommended!

Vegetarian Nyonya Curry Noodles

Ingredients 材料

Soup Base 基本汤底 (A)
3 Lit Water 清水
5 Pcs Pandan Leaves 班兰叶
5 Stalks Lemongrass 香茅 (crushed 拍扁)
1 Stalk Ginger Bud 姜花
1 Yam Bean 沙葛 (cut to pieces 切块)
10 Pcs Kaffir Lime Leaves 疯柑叶

Vegetarian Sambal 素叁巴 (B)
110ml Cooking Oil 食油
150ml Water 清水
10 Red Chillies 红辣椒
8g Dried Chillies 辣椒干
2 Tomatoes 番茄
3 Stalks Lemongrass 香茅
10 Vegetarian Belacan 素马来栈
10 Candlenuts 石粟果

3 Tbsp Curry Powder 咖喱粉
2 Tbsp Ketumbar Powder 芫茜籽粉
1 Tbsp Tumeric Powder 黄姜粉
130ml Coconut Milk 浓椰浆
1 Tbsp Sugar 砂糖
1 Tsp Salt 盐

Seasoning 调味料 (D)
70ml Light Soy Sauce 酱清
70g Rock Sugar 冰糖
1 Tbsp Vegetarian Mushroom Powder 素香菇粉
400ml Coconut Milk 浓椰浆
30 Tofu Puffs  豆腐卜 (halved 切半)
50g Vegetarian Chicken 素鸡肉 (shredded 切丝)
Salt to Taste 盐

600g yellow noodles 黄面
200g Mee Hoon 米粉 (soaked 泡浸)
200g Bean Sprouts 豆芽
200g Long Beans 长豆 (cut in sections 切段)
1 carrot 红萝卜 (cut to strips 切条)
50g Vegetarian Chicken 素鸡肉 (shredded 切丝)
1 Stalk Ginger Bud 姜花 (finely chopped 切碎)
Some mint leaves 适量薄荷叶

Method 做法

Combine all ingredients (B) into food processor and blend to paste. Set aside.

Combine all soup base ingredients into a stock pot and bring to boil. Lower heat and continue to simmer for 1/2 hour. Strain and discard solid ingredients.

Heat up wok, add 3 Tbsp cooking oil, blended (B) and saute with low heat until the oil starts to separate.

Add (C) and continue stir fry until aromatic. Add soup base (A) and bring the curry mixture to boil. Add seasoning ingredients (D) and bring to boil. Reduce heat to lowest and allow to simmer for another 15-20 mins or until (E) is ready for serving.

Bring a pot of water to boil. Blanch and drain (E) yellow noodles, meehoon, bean sprouts, long beans, shredded vegetarian chicken and carrot. Set aside.

Arrange some ingredients (E) into individual serving bowl and top with the hot curry soup. Sprinkle mint leaves and chopped ginger bud on top. Serve.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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