i tried my hands first at curry chicken noodles because i so like the hong lim FC curry chicken noodles.
i like both stalls but like ah heng’s better-
& i make a very good poached chicken 白斩鸡 (i would say as good as ah heng’s & better than most chicken rice stalls) & also a very good nonya curry chicken i.e. a good flavourful chicken curry, i fancied i could combine the 2 & make a decent curry chicken noodles.
i served it to my friends at a 11pax Homegourmet Dinner on 11Jun2013, & everyone loved it. still, i said “Curry Chicken Noodles – Part One” because i wasn’t totally happy with the results, it was not near enough to ah hen’s.
this time though i think i have graduated. it was jolly good. haha!^
i had a 9pax homecooked lunch featuring chilli crab angel hair (w/o crab), another “crabless” beehoon, and this curry chicken noodles on 9.3.2015.^^
my chicken curry looked potent, as it should be!^^
since i was using the curry as sauce i.e. not cooking with the chicken (chicken was poached separately), so i used a lot of chicken bones (2 chicken) to make a very flavour broth for the curry soup. 🙂
i had the yellow noodles & thick beehoon done al dente, placed in cold water & ice to make sure they stopped cooking & were firm & not mushy. same for the bean sprouts, still crunchy (but not in cold water, just aga or estimate, not so critical).
& the second most important after the curry soup, the poached chicken 白斩鸡. this my pride & joy. haha!^^ i think it was very good. 🙂
all ready to serve, in 9 bowls.
only thing i could not replicate is the hot, cold, hot sequence! which is (1)cook the noodles (2) put in cold water to stop cooking (3) put back in hot soup to warm before adding soup.
i did the first 2 already. the last is so that the noodles are warm (mine were cold obviously), so the hot soup when added will not have so much drop in temperature.
well, it’s not perfect la!
still it was a pretty good!
all my friends loved it. in the end it’s also that i myself loved it & felt very good about it!
overall the dish was “almost” there la! & my chicken definitely equal if not better.^^
- 1 whole chicken (I use 1.4kg from Giant hypermarket OR Sheng Shiong)
- 2l chicken stock (from bones of 2 chicken)
- 300ml thick coconut milk or to taste
- 4 star anise
- 1 clove
- 2 cinnamon stick
- 2 stems lemon grass (white part)
- 4 tbsp oil
- 1 tbsp sea salt (about that but also to taste)
- 1.5 tbsp sugar (about that but also to taste)
- 10 pieces of dried taupok (each cut into 4 strips)
- 2 potatoes peeled & diced (about 10 pieces)
- 3 ikan parang (西刀鱼) fish cake
- 200g tau gay
for spice paste (ground in mixer or pound in mortar):
- 100g dried prawns
- 3 cloves garlic
- 18 shallots
- 18 dried chilli (soaked in water & removed seeds)
- 10g coriander seeds
- 1 tsp fennel powder
- 3 tsp cumin powder
- 1 tsp tumeric powder
- Cook the chicken curry – stir-fry star anise, cinnamon stick & cloves over low heat. add in the spice paste and stir-fry till fragrant. add the curry leaves and fry them really well. add chicken stock with dried prawns & bring to boil. use the carcase of 1 chicken as stock base. subsequently after cooking & deboning the whole chicken, use the bones/carcase to add to the soup – so 2 chicken bones/carcase to provide the soup stock flavours. add diced potatoes to add to the body of the soup & cook for about 1/2hr or till they break by pressing against the side of the saucepan. add sea salt & sugar & add 200ml thick coconut milk OR to taste.
- Cook the chicken – See poached chicken 白斩鸡.
- Condiments – grill ikan parang (西刀鱼) fish cake in a toaster oven, let them cool & then slice them. add taupok (dried bean curd) nearer the end of cooking.
- Serve with noodles – boil yellow noodles & thick beehoon for laksa till just cooked (al dente) and put in ice bath to stop cooking so noodles are QQ. when everything is done, serve yellow noodles & thick beehoon in bowl & add the fishcake & cut chicken. then add boiling curry soup with taupok & potatoes & serve.