Yield: 1 Servings
|1 3/16 kilograms||Yellow noodles|
|600 grams||Bean sprouts|
|600 grams||Fresh shrimp|
|1||Inch lengkuas (galangal)|
|3||Cloves of garlic|
|2 tablespoons||Kutumbar (corriander)|
|2 tablespoons||Chilli powder|
|1 tablespoon||Jintan puteh (cummin seeds)|
|1 tablespoon||Kunyit powder (Tumeric)|
|½||Bowl of oil|
|7 tablespoons||Plain flour (add 1 bowl of water and stir)|
|15||Limau kesturi (lime), cut into halves|
|2||Stalk serai (lemon grass) (bruised)|
|3 tablespoons||Salted soya beans -and-|
|2 teaspoons||Blachan (prawn paste) (pounded)|
|1½ cup||Tofu (fried and sliced)|
|5||Eggs (hard-boiled and quartered)|
|½||Bowl shallots (sliced and fried until brown)|
|5||Stalks of spring onions (chopped)|
The lengkuas, ginger, garlic and shallots are to be pounded and the ingredients following them are to be added to it.
TO COOK: 1) 5 bowls of water to boil the shrimp. Keep the stock. Peel the shrimp and cut them into halves.
2) Heat oil in pan and stir fry the rempah. After a few minutes add the pounded soy beans and serai, then fry until it fragrant.
Pour the prawn stock into the ingredients and bring it to boil. Add salt, sugar, and gradually add the plain flour gravy. It is cooked when the sauce fragrant.
Posted to FOODWINE Digest 7 November 96 Date: Fri, 8 Nov 1996 01:55:06 +0600 From: Serene Ong <sereneo@...>