For the Curry
1 tbsp dried chilli paste (or as per taste)
1 tbsp plain curry powder (or as per taste)
1 tbsp shallot paste
1/2 tbsp ginger paste
1 serai/lemongrass - crushed
2 pieces asam keping/ dried tamarind fruit
1/2 liter vegetable stock (either ready made stock or simmer carrots, red onions and celery sticks for it)
2 cups thick coconut milk
1/4 cup oil
Salt to taste
1 packet yellow mee/noodles - blanched to soften
1 piece white hard tofu - sliced, season with salt and lightly fried
3 small Chinese brinjals/eggplant - sliced, add salt and fried
2 green chillies - cut into two and sliced
2 stalks spring onions - sliced thinly
Into a bowl, mix together chilli paste, curry powder, garlic, shallots and lemon grass.
When oil is heated, fry paste, stir and fry till oil splits.
Pour in vegetable stock, add asam pieces and season with salt.
Simmer till heated through.
Pour in the coconut milk and simmer, again to heat through.
Keep in simmering or simmer again before assembling. .
Assemble noodles with fried brinjals, tofu, green chillies and spring onion.
Pour curry gravy and enjoy your meal.
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