Curry Laksa or Curry Mee
Recipe (serves 3)
Three servings noodles of selection
1/four cup home made sambal or Malaysian Curry Laksa paste
1 can 14oz [400ml] coconut milk
6 cups water or inventory, a h&ful of curry leaves, oil for cooking, salt & coconut sugar to style
10 fried tofu puffs
Home made fried wontons stuffed with sautéed cabbage & carrot
1 small Japanese eggplant, fried or steamed
8oz King Oyster mushrooms, tear into items
1 cup veggie of selection
Sauté mushrooms in oil till golden & fragrant, then switch to a bowl. Fry the eggplant, wontons, & drain them on a paper towel to soak up extra oil. Put aside.
To make the curry, add about 1/four cup of home made sambal (examine my weblog for recipe) right into a tall pan or pot. Regulate the quantity of sambal based mostly in your most well-liked spicy degree. Regularly add within the vegetable inventory & convey the combination to a rolling boil. Then, add in tofu puffs, coconut milk, & curry leaves. Season (used umami seasoning, salt) accordingly. Then, add the eggplant again into the curry & let it simmer for an additional 5 minutes.
In the meantime, blanch mung bean sprouts, lengthy beans, & YuChoy in scorching water for 30 secs, then switch to a bowl. Utilizing the identical pot, prepare dinner noodles as directed.
To serve, place cooked noodles in a bowl together with the blanched greens. Ladle scorching curry over & high with fried wontons. Serve heat with extra sambal & a squeeze of lime juice.