素娘惹咖喱面
Vegetarian Nyonya Curry Noodles
基本汤底

3公升水
5片香兰叶
5支香茅 (拍扁)
1支姜花
½粒沙葛 (切块)
10片疯柑叶

香料A(磨烂)

80ml油
4条红辣椒
8g辣椒干
3支香茅
10g素马来栈
10粒石古仔

香料B

2½大匙咖喱粉
2大匙芫茜籽粉
1大匙黄姜粉
100ml椰浆
1大匙糖
½小匙盐

调味料

60ml酱油
30g冰糖
2小匙盐
400ml椰浆
20粒豆腐卜 (洗净,挤干,切半)

材料

1kg黄面 (烫过,滤干水)
300g米粉 (浸软,烫过,滤干)
200g豆芽 (烫过)
200g长豆 (烫熟)
1条红萝卜 (切条,烫过)
适量薄荷叶
1朵姜花 (切碎)

做法
  1. 把基本汤底放入锅里煮滚,转小火煮多1小时,过滤去渣。
  2. 烧热锅放入香料A,用小火爆香至出油。
  3. 加入香料B炒香,加入汤底煮滚,加入调味料煮滚,立刻关至最小火,成咖喱汤,待用。
  4. 把适量材料放在碗里,淋入咖喱汤,放上薄荷叶和姜花碎,即可享用。(10-12人份)
SOUP BASE

3 liters water
5 pieces pandan leaf
5 stalks lemongrass (crushed)
1 stalk ginger bud
½ yam bean (cut into pieces)
10 pieces kaffir lime leaf

SPICE A (GROUND)

80ml oil
4 red chillies
8g dried chillies
3 stalks lemongrass
10g vegetarian belacan
10 candlenuts

SPICE B

2 ½ tbsp curry powder
2 tbsp ground coriander seed
1 tbsp turmeric powder
100ml coconut milk
1 tbsp sugar
½ tsp salt

SEASONING

60ml light soya sauce
30g rock sugar
2 tsp salt
400ml coconut milk
20 tofu poks (cleaned, squeezed and halved)

INGREDIENTS

1kg yellow noodles (blanched and drained)
300g meehoon (soaked, blanched and drained)
200g bean (sprouts, blanched)
200g long beans (blanched)
1 carrot (cut into strips and blanched)
Some mint leaves
1 stalk ginger bud (finely chopped)

METHOD

  1. Put soup base ingredients into a stock pot and bring to boil. Turn heat to low and simmer for 1 hour. Strain and discard the solid ingredients.
  2. Heat up a wok, add in spices A and sauté with low heat until the oil has separated out.
  3. Add in speces B and stir-fry until aromatic. Add soup base and bring to boil. Add seasoning, bring to boil and immediately turn the heat to lowest. Now the nyonya curry soup is ready to be used.
  4. Arrange some ingredients into individual serving bowl and pour in the hot curry soup. Sprinkle mint leaves and chopped ginger bud on top. Serve.(Serves : 10-12)

本食谱摘录予

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