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Serving Suggestion: 4 – 6 servings

Ingredients: curry
¾ cup                          Cooking oil
4 tbsp                         Curry meat powder , mixed with some water
250 g                          Chicken meat
2 tsp                           Tamarind, mixed with 4 cups of water
½ cup                         Coconut milk
4 tsp                           TUMIX® Anchovy Stock
½ tsp                          Salt
1 tsp                           Sugar
6 pcs                          Fried bean curds / taufu pok, cut half

Ingredients A: finely ground
2 pcs                         Onion
2 cloves                  Garlic
1 inch                       Ginger
1 stalk                      Lemongrass
6 sprigs                   Dried chili, seeded and boiled
100 ml                     Water

Ingredients A: sides
600 g                   Yellow noodle, blanched and drained
100 g                   Prawn meat, blanched
100 g                   Cockle meat, blanched
1 small                packet Fish ball, blanched
4 pcs                    Mustrad, blanched
50 g                      Bean sprout, blanched
3 pcs                     Hard-boiled egg, cut half
2 pcs                    Sliced red chili
30 g                     Chinese celery, thinly sliced
2 tbsp                 Fried shallot

Method:
1. Heat up oil, sauté ingredient (A) together with curry paste until soft.
2. Put in chicken meat and stir fry until half cooked.
3. Put in tamarind juice and mix well. Add in coconut milk dan let it boil a while.
4. Season with TUMIX® Anchovy Stock , salt and sugar. Lastly, put in the bean curds. Stir well and remove from heat.
5. Place some yellow noodle in a bowl, pour in sauce and garnish with sides. Ready to serve.

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