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Medan Curry Bee Hoon

Published on 4th July 2024

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Ingredients

  • 2 pcs Bihun URAI
  • 2 stalks lemongrass, bruised
  • 5 cardamoms, bruised
  • 2 star anise
  • 10 pcs cloves
  • 5 cm cinnamon
  • 1 nutmeg, bruised
  • 1 stalk curry leaves, use the leaves
  • 3 bay leaves
  • 2 kaffir lime leaves
  • 1 whole kampong chicken, cleaned
  • 2 potatoes, peeled and cut into 4 pieces
  • 1 liter mild coconut milk
  • 1 liter thick coconut milk
  • Sugar and salt, to taste
  • Fried shallots as needed, for serving
  • For Ground Spices:
  • 8 shallots
  • 4 cloves garlic
  • 25 g dried chillies, soaked
  • 5 bird’s eye chillies
  • 6 cm turmeric, toasted
  • ½ tbsp coriander, roasted
  • 1 tsp cumin, roasted
  • 4 cm galangal
  • 3 cm ginger
  • 5 pcs candlenut, roasted
  • 50 ml cooking oil

Instructions

  • 1. Cook Bihun URAI according to instructions on pack. Set aside.
  • 2. Mix all ground spices ingredients and ground until smooth.
  • 3. Sauté ground spices, lemongrass, cardamom, star anise, cloves, cinnamon and nutmeg. Stir until fragrant.
  • 4. Add chicken, cook until the colour of the chicken changes.
  • 5. Add potatoes, pour in coconut milk.
  • 6. Season with salt and sugar, stir well until cooked. Remove from heat and set aside.
  • 7. Slice chicken, serve on top of bee hoon with curry soup. Sprinkle fried shallots as needed.
  • Servings : 3-4

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