My Pho and Kapong combination creation. The beef and onions are from the pho recipe. The curry and peanut butter is from the kapong recipe. (I will post up the kapong recipe soon) |
Beef chuck roast, thin slices
2 tsp soy sauce
¼ tsp magi’s seasoning sauce
½ tsp sugar
1 Tbsp corn starch
1 garlic clove, minced
Soup:
1 lbs oriental style vermicelli noodles
¼ tsp grated garlic
¼ tsp grated ginger
1 onion, sliced
3-4 lime leaves
2 star anise
½ stalk lemon grass
4 oz can curry paste
½ cup peanut butter (I used crunchy peanut butter)
5 cups water
2 Tbsp sugar
Start with the meat. Use as much or as little beef as you like, but be sure they're thinly sliced. Mix all ingredients together and set aside.
Meanwhile, boil a huge pot of water to cook the noodles. The noodles will take about 10 minutes to cook, but this depends on the thickness of the noodles. They are done when you try one and it’s not chewy. Constantly stir to prevent stickiness from one another and the pot. When noodles are cooked, immediately drain out some of the hot water and add cold water to stop the cooking process. Repeat this process until the water is cooler. Drain and set aside.
Heat up a pot with 1 tsp of oil. Add in the beef mixture, the grated garlic and ginger, and stir until beef starts to brown. Then slowly add the curry paste and onions. (Curry paste comes in a mild, medium, and hot flavor. Choose which ever flavor you desire. I’m using a medium flavor.) Cook the curry until it darkens in color. Next, you will add the 5 cups of water and bring to a boil. Then add the peanut butter, sugar, lime leaves, star anise, and lemon grass. Stir and let simmer for about 30-45 minutes.
Grab some noodles into a bowl and spoon some of the creamy curry over your noodles. Top off with bean sprouts and mint leaves. Serve.
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