Website of the Year India 2016



Malaysian Noodles Recipe

Malaysian Noodles is a popular Malaysian Main
Author :
 
On :
Friday, 21 April, 2017
Category :
Kid friendly Recipe
Course :
Main Recipe
Cuisine :
Malaysian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 500g - yellow noodles/vermicelli
  • 1 cm - Galangal
  • 2 stalks - Lemon grass (crushed)
  • 1/2 inch - Turmeric root
  • 10 - Shallots
  • 2 tbsp - Coriander seeds
  • 5 - dried chillies
  • 2-3 cups - light Coconut Milk
  • 10 - Tofu puffs (Tofu pok)
  • 2 sprigs - Curry leaves
  • Salt and Sugar
  • Oil
  • Garnishing:
  • 2 - fried firm Tofu (sliced thinly)
  • 10 - fish balls/chicken balls
  • 1 piece - fish cake (sliced thinly)
  • 20 g - Bean sprouts
  • 5 - boiled eggs (halved)
  • 2 tbsp - fried Shallots
  • 1 cup - shredded Cucumber
  • How to Make Malaysian Noodles:

    1. Grind into a paste the galangal, turmeric root, shallots, dried chillies and coriander seeds. Saute the paste in some oil.
    2. Once the aroma rises, add the light coconut milk, lemon grass, salt and sugar. Lower the flame and allow it to simmer for 5-10 minutes.
    3. Finally, add the tofu puffs and curry leaves.
    4. To serve, assemble individual portions of noodles in a bowl, top them with the various garnishing and scoop enough gravy on top. Serve it hot.
    5. For the noodles:
    6. Cook the noodles/vermicelli in rapidly boiling water, drain and wash under running tap water before serving in a bowl.




     

    Bawarchi of the Week

    Chef Balvinder Pal Singh Lubana

    Chef Balvinder Pal Singh Lubana

    Chef Balvinder, an expert in North Indian cuisine, is the Executive Sous Chef at Renaissance Lucknow Hotel.

    know more
  • Punjabi Mutton Curry

    Punjabi Mutton Curry

    Non-Vegetarian

  • Mint Chicken Curry

    Mint Chicken Curry

    Non-Vegetarian

  • Prawn Vindaloo

    Prawn Vindaloo

    Non-Vegetarian