Saturday, March 19, 2011

Curry Noodles With Chicken Slice

   Ingredients   :
   12       ounces rice noodle, soaked in water
   10       ounces yellow noodle
   1/2      pound cooked chicken breast, cut thin slices 
   2         cups bean sprout
   2         sprigs mint leaves
   8         pieces bean curd puff (toufu pok)
   3         can chicken broth
   11/2    cup low fat milk
   2         chicken bouillon 
   1         teaspoon salt
   1/2      teaspoon sugar
   1         stalk green onion, cutted
   12       fish balls
   3 - 5    tablespoon vegetable oil
   3         tablespoon curry powder       *
   1         teaspoon chili powder            *
   1/4      teaspoon cumin powder         *
   1/4      teaspoon coriander powder    *
   4 - 6    bulbs shallot, peeled           #
   2 - 3    cloves garlic, peeled           #
   2         stalk lemon grass, smashed
   8         curry leaves

 * in a bowl mix curry powder, chili powder, cumin powder, coriander powder with 1/2 cup water, set
#  blend shallot and garlic, set aside

   Method   :

   Blanch rice noodle and yellow noodle and bean sprout and fish balls, set aside.

   Heat oil in a wok and fry blend mixture til fragrant, add curry paste mixture and continue to fry till oil

   Pour in the chicken broth, let it simmer for 15 minutes, add salt sugar, chicken bouillon,and bean curd puff

   Add low fat milk, bring to a rolling boil, arrange some bean sprout in the bowl and grab a handful of 
   rice noodle and yellow noodle. Put the noodles on top of the bean sprout.

   Pour several ladles of curry soup over the noodles and garnish with bean curd sprout, fish balls,
   chicken slice, green onion and mint leaves on top and serve immediately.

Curry Noodles with Chicken Slice

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