600g yellow noodles (mi kuning) - deep in boiling water for 3 minutes and drained
Ingredients for Curry Soup
50g meat curry powder
6 pcs shallots
4 cloves garlic
1 inch ginger
50g blended chillies
curry leaves, star anise, cinnamon stick n cardamon
10 pcs fish balls - quartered
2 pcs fish cake - sliced
250g beef meat - boiled to cook n sliced (keep aside the stock)
2 ltr liquid (water + stock)
200 ml evaporated creamer
2 pcs tamarind pulp (asam keping)
2 tomatoes - wedges
seasoning (option) and salt to taste
1/2 cup cooking oil
Blend shallots, garlic and ginger. Add in blended chillies. Mix well.
Heat cooking oil in a pot. Add in curry leaves, star anise, cinnamon and cardamon, fry till fragrant. Add in curry powder and blended ingredients, fry till the oil separated. Pour in the beef stock and bring to boil.
Add in fish balls, fish cakes, meat and tamarind pulp. Simmer for 10 minutes then pour in creamer and bring to boil again. Add in tomatoes and season with salt. Simmer with low heat for 15 minutes.
Ready to serve.
500g cockles - steamed n shelled
300g prawns - deep in boiled water for 2 minutes and head discarded
50g bean sprouts - blanched
2 pcs long beans - cut 1" long n blanced
2 stalks mustard leaves (sawi) - cut 1" width n blanced
50g fried onions
2 pcs fried bean curd - sliced
boiled eggs - halved
2 red chillies - sliced
limes - cut small pieces
1 stalk scallion and celery - chopped
Put noodles in a bowl. Pour in soup and garnish with condiments. Ready to eat.