Friday, 22 March 2013

Seafood Curry Noodles

It's been 10 months since my husband and I left Singapore for good due to better opportunities here in Qatar.  And I do miss our simple life in Singapore.  I miss the tropical climate there specially that it's getting hotter and hotter here in Qatar (it's 34 degrees outside and it is still 10 AM).  Our AC has to work triple sometimes quadrupel time to make our house comfortable.  In Singapore we had 3 electric fans (we had no AC) working so that we can have a good sleep at night when the weather is warm.  I miss work.  I miss being appreciated by clients who values the work you've done for them. And I miss my colleagues and friends.

What do I miss most about Singapore? The food.  Singapore is the haven of international cuisine.  Whatever kind of food you crave for, you can find it their.  I miss the noodles most speciallyWe often eat noodles from the Kopitiam / from the food republic / food hawkers.  This is the reason why I decided to cook some noodle dishes we have had while we were still in Singapore

I was actually craving for the laksa which I often buy at the food Republic at the Nex Mall in Serangoon.  In as much as I wanted to call this dish as Laksa, I am having second thoughts to do so, since I didn't use laksa paste, nor belacan shrimp paste nor did I add puff tofu nor sliced fish cake with it.  Not to mention that I have to use spaghetti noodles too since I cannot find similar noodles here.  Nonetheless, I made a delicious hot and spicy, curried noodle dish with a rich coconut sweetness, and a strong seafood flavor.  My husband loved it and so were his colleagues at work.  He was asking me to cook more of this for his packed lunch so he could share it with his colleagues again.  I will next time :-)


Ingredients :

Flat Egg Noodles - 100 g.
Spaghetti Noodles - 100 g.
Squid Ball, sliced into half and fried - 15 pcs or as desired
Eggs, hard boiled
Water for boiling the noodles

Soup Base:

Shrimps (large), peeled and deveined - 10 pcs
Squids, sliced into rings (include head) - as desired

Total of 150 g. of the following: 
     Clams, removed from their shells
     Crab Sticks
     Shrimsp (small)

Garlic, coarsely chopped - 5 cloves
Onions, diced - 1 medium 

Chili Paste - 2 tbsp or as desired
Curry Powder (yellow) - 5 tsp
Fish Sauce - 1 tbsp
Turmeric - 1/2 tsp
Magi Magic Sarap - 1 tsp
Black Pepper Powder
Salt to taste
Coconut Powder - 1 1/2 c
Water - 5 c
Freshly Squeezed Lime juice from 1 fruit
Sesame Oil - 2 tsp
Sunflower oil - 1 tbsp

Cooking Procedure :

1. Cook spaghetti noodles as directed on its package.  Set aside.
2.  Boil water and blanch the flat egg noodles, drain, and set aside.
3.  Fry the squid balls and set aside.
4.   in a pot or wok, heat the oils then saute the garlic in it until aromatic.  Add the onions and stir fry it until it wilted.
5.  Stir in the chili paste then.
6.  Add in the seafoods and stir for at least 2 minutes.  Remove the squids and set them aside.
7.  Mix the coconut powder with some of the water and pour it over the seafood mix.  Do the same with the rest of the water.
8.  Add in the curry powder, turmeric, fish sauce, magi magic sarap, and 1/2 tsp of salt.  Stir and bring to a boil.
9. Adjust taste by adding more salt if needed then let the soup simmer for another 5 minutes.
10.  Add the lime juice before you remove from fire.  Stir.
11.  In a bowl, mix the soup, the noodles, squid balls, and eggs then serve.  Garnish with sliced lime.  

© myFresha-licious (22March2013)

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