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Recipe Curry noodle & Ipoh Dried Soysauce Noodle

Recipe Curry noodle & Ipoh Dried Soysauce Noodle

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Recipe: Curry noodle & Ipoh Dried Soysauce Noodle

  • Preparation time : 15 minutes
  • Cooking time : 35 minutes
  • Number of servings : 4 pax


Curry paste ingredients:

Red Onion - 5 pcs

Garlic - 6 cloves to be blend

Ginger - 3 cm 

Curry leaves - 10-12 leaves 

Anchovies (blended) - 100 gm

Coarse spices (cinnamon bark, cardamom, cloves, star anise) - 1 table spoon

Meat curry spieces - 4 table spoon

Cooking oil - ½ cup


Curry noodle gravy:

Curry paste - 5 table spoon

Water - 1 liter

Coconut milk - 1 tin (400 ml)

Fish ball - 300 gm

Fish cake - 300 gm

Tofu pok - 200 gm

Salt & white Pepper - To taste



For Dark Soy sauce gravy:

Curry paste - 3 table spoon


Dark soysauce gravy:

Cooking oil - 3 table spoon

Garlic (to blend) - 3 cloves

Ginger (to blend) - 2 cm

Oyster sauce - 3 tablespoons

Dark caramel soysauce - 3 tablespoons

Water - ½ cup

Sugar - To taste



Garlic oil:

Cooking oil - 1 cup

Garlic (chopped) - 10 cloves

Sesame oil - 1 teaspoon



Extra ingredients:

Yellow noodle - 1 kg

Beans sprout - 300 gm

Mustard leaf - 1 handful

Fried crispy beancurd sheets - 4 sheets

Fried shallots - 2 tablespoons

Fresh spring onions - 2 tablespoons



Methods: 


  1. First, prepare the basic curry paste that will be used for the curry noodle gravy and also the soy sauce noodle. Heat a saucepan and saute the ground spice ingredients until fragrant. 
  2. Add coarse spices, anchovies and curry leaves. 
  3. Then add the meat curry spice and pour a little water to avoid overheating. Stir well and let it cook until the oil breaks down. 
  4. Take enough paste and set aside for soy noodle use later. Next in the same pot, add water and let it simmer for a while. Season with salt and white pepper. 
  5. Add the fish balls, fish cake and tofu pok
  6. Reduce heat and add in coconut milk. Ready to serve with curry noodle ingredients. 
  7. For soy sauce noodle, prepare soy sauce by sauteing garlic and ginger until fragrant. Add water, thick caramel soy sauce, oyster sauce and sugar. Stir well. 
  8. For garlic oil, add cooking oil with garlic and heat until golden yellow. Add sesame oil and set aside. 
  9. To serve the soy sauce noodle, water blanching the yellow noodle and pour the basic curry paste, soy sauce and sesame oil according to your taste. Mix well and ready to serve with curry noodle gravy and soup (if you like) 


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