Serving size: 4-6 person
Ingredient A: gravy
| 1 | Onion |
| 5 cloves | Garlic |
| 25 stick | Dried chili, boiled |
| ¾ cup | Cooking oil |
| 1 tbsp | Dried shrimp |
| 150 g | Peanuts, fried and grounded |
| 1 tbsp | Tamarind paste, mixed with 2 cups of water and strained |
| 2 | Potatoes, blended with 1 cup of water |
| 3 tbsp | TUMIX® Chicken Stock |
| 100 g | Palm sugar |
Ingredients: condiments
| 400 g | Yellow noodles, blanched |
| 2 | Tofu, fried and cut |
| 3 | Hard-boiled eggs, fried and cut into wedges |
| 1 | Potato, boiled and diced |
| ½ | Cucumber, thinly shredded |
| ½ | Turnip, small size, shredded |
Method
- Blend onion, garlic, dried chili and dried shrimp with cooking oil.
- Pour in a pot, fry until oil separated.
- Add in peanut, mix until dry.
- Pour in tamarind paste mixture and stir well.
- Add in blended potatoes.
- Season with TUMIX® Chicken Stock and palm sugar.
- Stir until thicken.
- Place some noodle in a bowl, add the condiments and pour the gravy over. Ready to serve.
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