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Have you tried my Curry Laksa or Curry Mee yetš?
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By @woon.heng
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Recipe (serves 3)ā£
Ingredients:ā£
3 servings noodles of choiceā£
1/4 cup homemade sambal or Malaysian Curry Laksa pasteā£
1 can 14oz [400ml] coconut milkā£
6 cups water or stock, a h&ful of curry leaves, oil for cooking, salt & coconut sugar to tasteā£
Toppings:ā£
10 fried tofu puffsā£
Homemade fried wontons filled with sautĆ©ed cabbage & carrotā£
1 small Japanese eggplant, fried or steamedā£
8oz King Oyster mushrooms, tear into piecesā£
1 cup veggie of choiceā£
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Instructions:
SautĆ© mushrooms in oil until golden & aromatic, then transfer to a bowl. Fry the eggplant, wontons, & drain them on a paper towel to absorb excess oil. Set aside. ā£
To make the curry, add about 1/4 cup of homemade sambal (check my blog for recipe) into a tall pan or pot. Adjust the amount of sambal based on your preferred spicy level. Gradually add in the vegetable stock & bring the mixture to a rolling boil. Then, add in tofu puffs, coconut milk, & curry leaves. Season (used umami seasoning, salt) accordingly. Then, add the eggplant back into the curry & let it simmer for another 5 minutes. ā£
Meanwhile, blanch mung bean sprouts, long beans, & YuChoy in hot water for 30 secs, then transfer to a bowl. Using the same pot, cook noodles as directed.ā£
To serve, place cooked noodles in a bowl along with the blanched vegetables. Ladle hot curry over & top with fried wontons. Serve warm with more sambal & a squeeze of lime juice.ā£
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