But while they navigate their journey, let's relish in the exquisite delight of Zen Curry Mee Vegetarian. This isn't just any curry - it's meticulously crafted from scratch with coconut milk, tamarind, and fragrant lemongrass. Imagine it: tender noodles, crispy brinjal, tofu, and spicy green chillies, all bathed in a rich curry sauce. It's a symphony of flavors, a culinary journey to holistic wellness. So go ahead, savor each spoonful, and experience the Zen of vegetarian cuisine.
Ingredients
1 tbsp dried
chilli paste (adjust to taste)
1 tbsp plain
curry powder (adjust to taste)
1 tbsp shallot
paste
1/2 tbsp ginger
paste
1 stalk
lemongrass, crushed
2 pieces dried
tamarind fruit (asam keping)
1/2 liter
vegetable stock (or homemade stock with carrots, red onion, and celery)
2 cups thick
coconut milk
1/4 cup oil
Salt to taste
Other
Ingredients:
1 packet yellow
noodles, blanched
1 block white
hard tofu, sliced and lightly fried
3 small Chinese
brinjals, sliced and fried
(Note: use the same oil for frying the chili mixture. It will add extra flavors)
2 green
chillies, sliced
2 stalks spring
onions, thinly sliced
Method:
In a bowl,
combine the chilli paste, curry powder, garlic paste, shallot paste, and
crushed lemongrass.
Heat oil in a
pan and fry the chilli mixture until fragrant.
Add vegetable
stock, dried tamarind fruit, and salt. Simmer until heated through.
Pour in coconut
milk and simmer again until heated.
To serve,
assemble blanched noodles with fried brinjals, tofu, green chillies, and spring
onions.
Pour the curry over the noodles and enjoy your flavorful meal.
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