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Serves: 4 persons |
| Ingredients: |
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4 cups (1 liter) thin coconut milk |
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10 oz (300 g) boneless chicken breast, skin removed
and meat cut in thin slices |
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1 tablespoon soy sauce |
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1 tablespoon blacck soy sauce |
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1/2 teaspoon salt |
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12 oz (400 g) dried egg noodles |
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3 cups oil for deep-frying |
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6 cups (1 1/2 liter) water |
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Chili Paste |
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4 dried chilies, deseeded and sliced |
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2 tablespoons sliced shallots |
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3 teaspoons sliced ginger |
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2 teaspoons coriander seeds |
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Pea-sized knob of fresh turmeric,
or 1 teaspoon turmeric powder |
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Accompaniments |
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2 tablespoons sliced shallots |
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1/4 cup (40 g) salted cabbage |
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1 tablespoon dried chili flakes |
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| Preparation: |
1. |
Make the Chili Paste first by dry-roasting all ingredients
in a skilet over low heat about 8-10 minutes until fragrant, then
grind in a blender or mortar until fine. |
2. |
Heat 1 cup (250 ml) of the coconut milk in a saucepan
or wok over medium heat, add the chili paste and cook for 2 minutes.
Add the chicken and soy sauces and cook for 3 minutes, stirring
frequently, or until the chicken changes color. Then add the rest
of the coconut milk and bring to a boil. Reduce heat to low and
simmer for 3 minutes, then add the salt and remove from the heat.
Set aside. |
3. |
Heat oil in a saucepan until very hot and deep-fry
4 oz (125 g) of the dried noodles until crisp. Quickly remove and
drain well. |
4. |
Boil the rest of the noodles in water until cooked
but still slighly firm, about 4-5 minutes, then drain. |
5. |
place the boiled noodles in serving bowls and pour
the chicken and coconut mixture on top. Garnish with the fried noodles
and serve with the Accompaniments, allowing each person to add a
little according to taste. |
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