Spicy So Hoon Curry

From this month onwards ,Malaysian Delicacies will change in its style of presentation since its reaching towards its one year of blogging .The name of the recipe/dish will be on the images as well as a change of layout towards the end of this month.Therefore come back and check out the layout as well the recipes!!For now enjoy this spicy so hoon curry recipe.

So Hoon is glass noodles and Dried Bean Curd Skin or Dried Bean Curd Sheet is the 'skin' that forms on top of heated soy bean milk. It is usually available in it dried form and has to be soaked in water to reconstitute, unless it is used in soups. Rich in protein, it is ideal for use in a vegetarian diet. It is often used to wrap ingredients, such as chopped meat or vegetables, into rolls and deep fried until crispy .

Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle made from starch and water and are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their appearance when dried, resembling celllophane, a clear material or a translucent light gray or brownish-gray color
This is my mom’s recipe and one of my favorite curry since young. You can also vary with dried prawns .


Soaked and drained bean curd sheet and glass noodles

1 Dried Bean Curd Sheet (break into small pieces and soak)
¾ cup soaked Glass Noodles/so hoon
10 prawns (discard head, leave shell intact )
2 sprig curry leaves
1 calamansi leaf /daun limau purut (optional)
2 cups medium thick coconut milk
1 lemon grass(crushed)(optional)
1 tsp sugar
Salt to taste

To grind into a paste
1in fresh turmeric
8 dried chilies (soak in water for 20mins)
6 large shallots
2 small garlic
½ in ginger

If preferred you can add some pounded dried prawns into the dish

Direction:Heat oil, saute the grind ingredients until fragrant.Add in prawns and stir for another 5mins.Add in 2 cups water and leave to simmer gently.After about 5 mins add in coconut milk and seasoning .Stir in the bean curd pieces ,lemon grass and leave to simmer further.Add in soaked glass vermicelli only at the last min before closing the heat.Since the vermicelli will increase volume once added in the gravy ,make sure the gravy is not that thick.Finish off with curry leaves and calamansi (if using) and close fire.This curry will thicken once cooled.

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