Kao Soi Gaeh, (Curried lamb noodles Northern Style)

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Kao Soi Gaeh, (Curried lamb noodles Northern Style)


Ingredients:
Chinese egg noodles 200 grams
Lamb stew meat, cubed ½ Kg.
Coconut cream 2 cups
Coconut milk 3 cups
Salt ½ Tbsp.
Soy sauce 1 cup
Sweet black soy 2 Tbsp.
Palm oil for deep frying the noodles 3 cups
Ground chili peppers cooked in oil ½ cup
Lime wedges as needed

Ingredients for curry paste:
Toasted dry chili peppers 7 each
Shallots, roasted ¾ cup
Roasted ginger ¼ cup
Fresh turmeric roasted 3 Tbsp.
Coriander seeds ¼ cup
Salt 1 Tbsp.
*Pound all ingredients together in a pestle and mortar into a paste*

Ingredients accompanying pickled vegetables for the curries noodles:
Chinese pickled cabbage, only the stems,
Cubed or sliced 1 Kg.
Shallots, peeled and cubed 500 grms
Sugar ¼ cup
Salt 2 Tbsp.
Distill vinegar 3 cup
*Bring the vinegar, salt and sugar to boil and allow to cool before adding the vegetables and allow to marinate over night before use.*

Directions:

1. Place the cubed lamb into a pot, add the coconut, salt and bring to boil and simmer until the lamb is tender. Reserve for later use.

2. In a wok, add 1 cup of coconut cream and bring to boil until an oily sheen appears on the surface of the cream. Add the curry paste and cook over medium heat until cooked and fragrant. Once done add this cooked curry paste to the pot of tender lamb in coconut milk. Bring to boil.

3. Correct seasoning with soy sauce and black soy. Make the curry richer by adding the rest of the coconut cream and bring back to boil. If the curry is not salty enough add just salt. Take the curry off heat and reserve.

4. Heat up the palm oil in a pan and fry some of the noodles for garnish on to of the Kao Soi Noodles.Serving

instructions:

1. Cook the egg noodles in boiling water and place into a bowl.

2. Pour the lamb curry over the cooked noodles topped with crispy fried noodles.

3. This dish is served with accompanying pickled vegetables, lime wedges and fried ground chili peppers.

Tips:

a. This is an adaptation of the original recipe from the North. The original recipe usually uses chicken or beef in the curry.

b. Lime is added to the curried noodle because the acid in the lime helps digestion and cuts the fat in the coconut cream.

c. In another version in serving this dish. You do not have to pickle the shallots but just serve cubed fresh shallots and pickled cabbage instead.

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