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Recipe Khoi Soi

Recipe Khoi Soi

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Recipe : Khoi Soi 


  • Preparation time : 15 minutes 
  • Cooking time : 30 minutes 
  • Total servings : 4 pax 


Ingredients: 

Resipi: Khoi Soi

Masa penyediaan: 15 minit

Masa memasak: 30 minit


For soup gravy: 

Red onion - 4 pcs (to blend into paste form)

Garlic - 5 cloves (to blend into paste form)

Ginger - 3cm (to blend into paste form)

Galangal - 2cm (to blend into paste form)

Lemongrass - 2 sticks (to blend into paste form)

Fresh turmeric - 2cm (to blend into paste form)

Coriander root - 2 stalks (to blend into paste form)

Red Chili - 2 (to blend into paste form)

Dried chili (to soak with hot water) - 6pcs (to blend into paste form)

Lime leaves - 4 (to blend into paste form)

Belacan - 3cm (to blend into paste form)


Candleberry nut - 5 nuts 

Fish curry powder - 2 tablespoons

Cooking oil - ½ cup 

Chicken breast meat (cut to cube size) - 400gm 

Gula Melaka (Palm sugar) / Thai Palm sugar (sliced) - 1 ½ tablespoons

Chicken stock / water - 1 cup 

Fish sauce - 2 tablespoons

Coconut milk - 2 ½ cups 

Caramel Dark soysauce - 1 teaspoon 

Salt and sugar - to taste 


Side dish ingredients: 

Egg noodle (Wanton noodle) - blanching and fried - 1 packet 

Holland Onion - 1 

Cilantro - 1 stalk

Thai basil leaves - 1 stalk

Mint leaves - 1 stalk

Pickled mustard / carrot (optional) - 2 tablespoons

Lime - 2 pcs 



Methods: 

 

  1. First prepare the Khoi Soi paste by putting all the ingredients into a blender and grind until smooth.
  2. Heat the oil and sauté the paste until fragrant and till the oil breaks down. 
  3. Add the chicken and simmer until the chicken is half cooked.
  4. Add Melaka sugar/palm sugar and fish sauce.
  5. Pour in the chicken stock and followed by the coconut milk. Slow down the heat and bring to a boil. Season with salt and sugar if necessary.
  6. To serve, divide the noodles into two parts. One part is blanched until soft and another part is fried with hot oil till golden yellow.
  7. Put in a bowl, pour the gravy and serve with onion, coriander leaves, thai basil leaves, mint leaves and pickled mustard/pickled carrots (if you like). Ready to be served.


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