Indian Chicken Soup & Egg Banjo). Despite the numerous medical test, there's no improvement and she won't stop complaining about her painful legs. Honestly, I wonder if the pain is more on her mind or what not, whatever, looks like I am the only one right now at her side. Such so, with hardly time for myself, cooking and updating this previous space of mine, this recipe I pulled out from the piled up collection. Mee Siam as said before (Mee Siam, Mee Siam (Spicy Rice Vermicelli) and Dry Mee Siam), this vegetarian version is spicy, tangy and a lil salty. Do ahead and omit the egg if you feel its non-veg.
For the kuah/gravy
10 dried red chillies
1 tbsp taucheo/fermented soy paste
1 lemongrass (add if you have, otherwise omit)
**blend/pound/process to a paste
Rice noodles or any other - as needed (blanch to soften)
Tofu pok/white soft tofu - cut into pieces
Boiled eggs (omit or add, as you please)
Bean sprouts - quickly blanch in hot water
Sawi/Chinese mustard leafy veg - quickly blanch in hot water
Spring onion - as needed (slice thinly)
Calamansi lime - as needed
3 tbsp oil
Salt - as needed (use sparingly because taucheo is salty)
In heated oil, fry gravy paste till aromatic and oil splits.
Pour enough water.
Season with salt.
Simmer to a boiling point.
Keep it simmering.
Assemble noodles with tofu, bean sprouts, egg(s) and spring onion.
Pour gravy over and serve with calamansi lime.
Optional - top with sliced red chillies.More on lifestyle at nava-k's facebook page.