INGREDIENTS :
- 1/2 cup (125 ml) oil
- 6 sprigs polygonum (daun kesum)
- 2 wild ginger buds, finely sliced
- 6 cups (1 1/2 liters) water
- 11/2 cups (375 ml) thick coconut
- milk
- 1 heaped tablespoon sugar
- Sa It to taste
- 1 Ib (500 g) thin fresh
- yellow noodles, or dried noodles,
- cooked and drained
- 1 chicken breast, steamed and
- shredded
- 1 1/2 cups (150 g) beansprouts,
- blanched
- 4 oz (125 g) peeled shrimp,
- steamed (about 10 large)
- Spice Paste
- 8 red chilies
- 10 shallots
- 1 stalk lemongrass
- 3/4 in (2 cm) galangal
- 1/4 in (1/2 cm) fresh turmeric (or
- 1/2 teaspoon powder)
- 1/2 teaspoon dried shrimp paste
- (belacan)
- Garnish
- 3 sprigs polygonum (daun kesum),
- sliced
- 1 wild ginger bud, finely sliced
- 1 cucumber, in matchstick shreds
- 3 eggs, beaten, made into thin
- omelets and shredded
- 2 red chilies, sliced
- 2 scallions (spring onions), sliced
- 6 tablespoons Sambal Belacan
- 6 small limes, cut in wedges
PREPARATION :
Chop and blend all the spice paste
ingredients finely,
adding a little of the oil if necessary to keep the blades turning.
Heat remaining oil and gently fry the blended
ingredients for 10 minutes,
stirring from time to time.
Add the polygonum, ginger buds, and water and bring to a boil.
Add thick coconut milk, sugar and salt.
Reduce heat and simmer
very gently, uncovered, for 10-15 minutes.
To serve, plunge noodles in boiling water fora few seconds, to heat through.
Divide the noodles, chicken, beansprouts,
and shrimp among 6 individual noodle bowls and top with the sliced polygonum and ginger bud.
Pour sauce on top and add a little cucumber, omelet, hilies, and scallion. Serve with Side dishes of sambaI beIacan and cut limes.