Mi Kuah Rempah
Ingredients
- 2 pieces Mi Urai premium egg noodles, cooked and tossed in a little oil
- 1 fresh Lemongrass stems, bruised
- 2 cm fresh Galangal, bruised
- 1 pc Clove
- 1 Star Anise (Pekak)
- 1 cm Cinnamon stick
- 2 Indian bay leaves
- 2 Cardamom pods
- 750 ml Coconut milk
- Sugar & salt (to taste)
- 2 sdm Cooking oil
- Spices paste:
- 5 pcs Onion
- 1 pcs Garlic clove
- ½ tsp Coriander seeds, roasted
- ½ tsp Pepper
- 2 pcs Candlenut, roasted
- 2 cm Turmeric, toasted
- ½ cm Sand ginger (Kencur)
- ½ cm Ginger
- 1 cm Finger root (Kunci)
- 1 cm Curcuma manga (Temu mangga/ kunyit putih)
- Toppings:
- 150 gr Chicken breast fillet, boiled with a bit salt and shredded
- 1 pc boiled egg
- 2 pcs Lime, cut into 2 part
- Candlenut sauce (to taste)
- 2 stalks basil leave, cleaned
Instructions
- 1. Blend all the spice paste ingredients in a food processor until smooth.
- 2. Heat the oil in a wok and stir-fry the spice paste, lemongrass stems, galangal, clove, cardamom pods, cinnamon stick and star anise until fragrant.
- 3. Add the coconut milk and Indian bay leaves. Stir constantly and cook until boiling.
- 4. Season with salt, sugar and pepper; stir well. Bring to a boil and keep a side.
- 5. Divide the Mi Urai Pipih into 2 serving bowls and add the toppings. Serve immediately.
- Servings : 2
- Ingredient : Chicken
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