1 -2 teaspoon
thick yellow noodles
bean sprouts, scalded
eggs, hard boiled and sliced
boiled and sliced
bean cakes (tow foo), fried and sliced
cooked beef, sliced thinly
red chilies, sliced
stalks spring onions, chopped
thick coconut milk, from 1/2 grated
cloves garlic, chopped
prawns, shelled and chopped
onions, chopped fine
sliced shallots, fried crisp and brown for
a few lemons, halved
salt to taste
Heat oil in a wok and fry the
garlic and shallots till golden.
Stir in curry powder paste and
curry leaves, stirring well until fragrant and oil separates.
Stir in tamarind juice, sugar and
salt and bring to boil.
Add prawns, onions, tomatoes and
coconut milk and cook for 5 minutes before removing from heat.
Arrange cooked ingredients - meat,
prawns, bean curd, potatoes, eggs, bean sprouts individual on a
Dish gravy out into a bowl.
Set aside fried shallots, chilies
and spring onions for garnishing.
Serve in individual bowls, putting
in noodles, topping with cooked ingredients.
Pour over the gravy and garnish.
Squeeze some lemon juice on for a
deliciously piquant flavor.
Serves 4 - 6
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