Kanumgen barr noodle top with chicken or fish curry
From watson2167 16 years agoIngredients
- 5 pices of chicken breast or fish shopping list
- 1 gallon of cold water shopping list
- 6 of thin slice galangal shopping list
- 7 kaffir lime leaf shopping list
- 6 2 inches long lemongrass shopping list
- 2 or more to your teast tablespoon salt shopping list
- 7 grove peel garlic shopping list
- 1 whole of onion / peel shopping list
- 5 or more to your teast of dried red pepper shopping list
- 2 cans of coconut milk shopping list
- fish sauce or salt can be use to teast. shopping list
- Side Garnish, herbs, and Sauces shopping list
- vermicelli noodle bundles shopping list
- Shredded green cabbage shopping list
- Shredded long beans shopping list
- Shredded banana blossoms / can be use if have shopping list
- bean sprouts shopping list
- Thai basil shopping list
- Dried chili flakes if wanted hot.. shopping list
How to make it
- To cook noodle: in a pot over hight heat, add water, bring to boil, add noodle, cook until it tender, removed and drain the hot water and add noodle to cold water for you to be available to bundles your noodle. To bundles, wrapped it around your hand and squezze excess water out and leave to dry in a stainer.
- Making broth: In a pot over high heat, add water, chicken or fish, galangal, kaffir lime leaf, garlic, onion, lemongrass, dried red pepper and salt. Bring to boil and cook 20 minutes. Remove foam that rises to top. Remove chicken and all herbs from broth and save the broth reduce heat to medium. Once chicken cools, remove the bones and skin. Mince the chicken meat by using a food processor do the same with all the herbs and put it back into the broth, once you put chicken and herbs back in add coconut milk. Bring to boil about 30 minutes in a medium heat.. While sauce are cooking, shredded all your vegie and put to side for topping.
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