Heat cooking oil, fry cinnamon stick, cardamom, cloves, onion slices and lemongrass until fragrant.
1/3 Cup Cooking Oil
1 Stick Cinnamon
3 Units Cardamom
3 Units Cloves
1 Unit Shallots
1 Stem Lemongrass
3 Units Shallots
4 Cloves Garlic
1 Inch Ginger
5 Tablespoons Curry Powder
1 Packet MAGGI® Sambal Tumis
1 1/2 Teaspoon Vegetarian Seasoning
1 Packet Harvest Gourmet Stir Fry Mince
1 Liter Water
2 Units Dried Tamarind Slice
1 Teaspoon Sugar
1 Tablespoon Vegetarian Seasoning
1/2 Cup Coconut Milk
3 Units Tofu Pok
1 Packet Yellow Noodles
200 Grams Longbeans
1 Unit Eggplant
4 Units Lime
Curry Noodles with Plant Based Ball
Add the ground onion, garlic and ginger. Fry until dry.
Add curry powder and MAGGI® Sambal Tumis, fry until oil rise to the top.
Take 2 tablespoons of paste, cool it and mix with Harvest Gourmet Stir Fry Mince and vegetarian seasoning. Mix well and shape into balls.
Add water, dried tamarind slice, vegetarian seasoning and sugar. Simmer until well combined.
Add the Stir Fry Mince balls, coconut milk and fried tofu. Mix well and simmer until the oil rises.
To serve, place some of the blanched yellow noodles, pour the gravy along with the balls, place the long beans and the blanched eggplant. Serve with lemon.
Recipe created by
Chef Sharfiah Hamidah