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Curry Noodles

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Ingredients
  

For the stock

  • 2 bone-in chicken breasts
  • 2 stalks green onions white part only, root removed, green part reserved
  • ½ inch ginger sliced
  • 1 chicken stock cube
  • 6 cups water
  • 300 grams shell-on shrimp deveined

For blending

  • 5 shallots roughly chopped
  • 4 cloves garlic roughly chopped
  • 2 stalks lemongrass stemmed and roughly chopped
  • 4 tablespoons meat curry powder
  • 1 teaspoon chilli powder add more for extra heat
  • 1 tablespoon dried shrimp
  • 1 teaspoon shrimp paste

For the curry

  • ¼ cup cooking oil OR chicken fat
  • Blended ingredients
  • Chicken stock
  • 1 chicken stock cube
  • 200 grams evaporated milk half a can
  • 1 packet fried fishballs 160 grams
  • 1 packet white fishballs 160 grams
  • 1 packet fishcakes 220 grams
  • 8 pieces fried tofu puffs halved
  • 2 teaspoons Cukup Rasa seasoning powder or your favorite all-in-one seasoning
  • ¼ teaspoon salt to taste

For serving

  • 2 to 3 strands long beans cut into 1½-inch pieces
  • 1 cup bean sprouts
  • 1 bunch choy sum cut into 1½-inch pieces
  • 1 packet yellow noodles 400 grams
  • 2 stalks green onions green part only, finely chopped
  • 1 lime cut into wedges
  • 3 hard-boiled eggs peeled and halved

Instructions
 

  • Make the stock. In a large pot, add the green onion stalks, ginger, water and shrimp. Bring to a rolling boil.
  • Be sure to watch the shrimp. When the shrimp turns opaque, remove from the pot, remove the shells, leaving the tail on, and set aside.
  • Add the chicken to the boiling water. Cover, reduce heat and simmer, 20 minutes.
  • While the chicken is simmering, prepare the vegetables and toppings.
  • Make the curry paste. In your blender jar, add the shallots, garlic, lemongrass, dried shrimp, and shrimp paste.
  • Add the meat curry powder and chili powder.
  • Fill with enough water to cover the ingredients, and blend into a fine paste.
  • When the chicken is done, remove from the pot, and reserve the stock.
  • Roughly shred the meat. Set aside the meat and discard the bones.
  • Make the curry. In a large pot over medium-high heat, heat the oil or fat.
  • Add the blended ingredients and cook, stirring, until the oil starts to separate.
  • Add a bit of water and cook, stirring, until the oil separates again. Repeat this process two more times.
  • Pour in the chicken stock. Add the chicken stock cube and evaporated milk, and stir to combine.
  • Add the fishballs, fishcakes and fried tofu puffs. Return to a simmer, stirring to let the tofu puffs absorb the liquid, and remove from heat.
  • Season with the Cukup Rasa seasoning powder and salt.
  • Bring another pot of water to a boil.
  • Blanch the long beans, 2 minutes.
  • Next, blanch the bean sprouts, 1 minute.
  • Blanch the choy sum, 1 minute.
  • Gently lower the packet of yellow noodles into the boiling water. When the noodles start to separate, begin to stir gently. Blanch for 1 minute.
  • Serve the curry noodles. In a deep bowl, add a portion of noodles, and ladle some broth with a few pieces of fishballs, fishcake, and tofu puffs over it.
  • Top with some shrimp, shredded chicken, long beans, bean sprouts, a lime wedge and half a hard boiled egg. Garnish with the green onions.