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Method

 
 
Sambal
 
 
Using an electric blender, finely grind fresh red chilies, dried chilies, and shrimp paste.
 
 
Heat oil.
 
 
Sauté chili spice paste until fragrant, stirring continuously.
 
 
Add salt and sugar to taste.
 
 
Set aside to serve with finished Curry...

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Method

 
 
Sambal
 
 
Using an electric blender, finely grind fresh red chilies, dried chilies, and shrimp paste.
 
 
Heat oil.
 
 
Sauté chili spice paste until fragrant, stirring continuously.
 
 
Add salt and sugar to taste.
 
 
Set aside to serve with finished Curry broth.
 
 
Spice paste
 
 
Using an electric blender, pulse shallots, turmeric, galangal, lemongrass, dried chilies, candlenuts, and shrimp paste until they form a smooth paste, adding a bit of water if necessary.
 
 
 
Curry broth 
 
 
 In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil.
 
 
Sauté spice paste until fragrant.
 
 
Add stock and bring to a boil.
 
 
Add coconut milk, tofu puffs, and salt.
 
 
Bring to a quick boil, stirring continuously.
 
 
Turn off heat once broth comes to a boil.
 
 
To assemble 
 
 
 Blanch noodles in boiling water and drain.
 
 
Place some noodles into a bowl, garnish with bean sprouts and cucumber.
 
 
Ladle hot Curry broth over with some tofu puffs.
 
 
Top with prawns and "daun kesum," if using.
 
 
Serve with sambal.
 

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Ingredients 4 persons
  • SAMBAL
  • 10 fresh red chilies 100 g
  • 10 stalks dried chili 20 g soaked
  • 1 teaspoons shrimp paste
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 6 tablespoons cooking oil
  • SPICE PASTE
  • 10 shallots peeled and sliced
  • 3 inch segment old turmeric 30 g skinned
  • 2 inch segment galangal 60 g
  • 8 stalks lemongrass 100 g sliced
  • 20 stalks dried chilies soaked until softened
  • 10 candlenuts 60 g
  • 4 teaspoons shrimp paste more or less to taste
  • CURRY BROTH
  • 1/2 cup cooking oil
  • 1 quart prawn or chicken stock
  • 2 cups coconut milk
  • 20 pieces tofu puffs scalded in hot water briefly to remove oil
  • 2 teaspoons salt or to taste
  • TO ASSEMBLE
  • Cooked egg noodles
  • Cockles Fresh
  • 200 grams beansprouts blanched
  • 500 grams prawns boiled and peeled
  • 1 bunch daun kesum Vietnamese Mint finely sliced
Recipes. The Cook & Chef Institute