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Ingredients

• Curry:
• 8-10 fishballs (in full or halved)
• 8-10 fishcake (sliced)
• 8-10 vegetable fishballs (in full or halved)
• 5- 6 chicken with bones pieces - chopped into two (optional)
• 2 silky tofu - triangled
• 5 -6 dried tofu (if available) - halved
• 2-3 tbsp curry powder
• 2-3 tbsp chilli paste
• 8 clove of garlic - finely minced
• 2-4 small onions - finely minced
• Salt to taste
• Water
• Thick coconut milk - 1 coconut or about half tin
• Daun Kesum (Vietnamese mint leaves) if available
• Noodles:
• Any egg noodles available in the market
• Mustard leaves (if available) or Pak Choy (leaves only)
• Beans sprouts (optional)
• Water - to boil noodles

Description

This Is A Southern Malaysian State Of Johor's Style Of Making Curry Noodles That Can Be Had For Lunch Or Dinner. It Is Simple To Make Even With Minimal Ingredients But Promises To…

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