KAO
SOY NUA
Northern
Beef Curry with Egg Noodles
Ingredients:
80 gr Beef
(tenderloin, thinly sliced)
150 gr Coconut
milk
60 gr Chicken
stock
2 tbsp Vegetable
oil
2 pc Star
anise
30 gr Egg
noodles (poached in boiling water)
Paste:
2 cloves Garlic
4 – 6 pc Dried
red chilies (soaked in cold water for 10 minutes)
2 – 3 pc Shallot
10 gr Ginger
¼ tsp Salt
1 tsp Yellow
curry powder
¼ tsp Turmeric
powder
1 tsp Cumin
& coriander seeds
Seasoning:
1 tbsp Light
soya sauce
½ tbsp Dark
Soya sauce
1 tbsp Sugar
Accompaniment (Condiment) & Garnish:
2 tbsp Pickle
cabbage (finely sliced)
2 – 3 pc Shallot
(finely sliced)
1 pc Green
lime
¼ tsp Chili
powder or stir fried chili powder with vegetable oil (optional)
1 – 2 tbsp Spring onion (finely chopped)
Crispy noodle (deep fry in vegetable
oil)
2 – 3 pc Deep
fried dried chilies
Method:
1.
In
the mortar: Pound garlic dried chili, shallot, ginger, salt, yellow curry
powder, turmeric powders and cumin and coriander seeds into a paste. Set aside.
2.
In
a saucepan on medium heat: add vegetable oil and paste from mortar, add coconut
milk.
3.
When
the curry boils, add the beef. Wait a little bit until the beef is cooked then
and add the stock.
4.
Add
seasoning and star anise. Wait until the curry boil again, turn off the heat.
5.
Put
the poached egg noodle in a serving bowl, pour the curry over the top.
6.
Top
the dish with crispy noodles.
Accompaniments:
pickled cabbage (finely sliced), shallots (finely sliced) and garnish with
coriander leaves on top.
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