· 1 ½ liter water
· 400-500gram chicken bones
· 250gm chicken meat (cut into desired pieces)
· 1 teaspoon salt (to add in stock)
· 3 tablespoon oil
· 3 bay leaves /daun salam
· 2 star anise
· 2 inch cinnamon stick
· 4-5 medium sized potatoes, peeled and cut into wedges (fried separately)
· 2 lemon grass (bruised)
· 10-20 fried tofu
· 100gm beansprout
· 1 can (400 ml) coconut milk
· 2 tablespoon palm sugar (gula Melaka) or to taste
· 2 teaspoon salt, or to taste
· Boiled eggs
· Chopped spring onions
· Shallot crisps
· Fish chips/keropok
Grind the following into spice paste
· 8 dried chilies, soaked in hot water until soften
· 4 cloves garlic
· 100-gram shallot
· 2 tablespoon coriander powder
· 2 teaspoon turmeric powder
· 2 teaspoon cumin powder
· ¼ teaspoon cardamom seeds
· 4 candlenuts
· 250-300 gram rice noodles/bee hoon (blanch before serving)
1. Place water, chicken bones and salt in a pot and bring to a boil. Reduce heat, cover the pot with a lid and leave to boil for abt 30 to 40mins. Remove scum as needed.
2. Heat oil in a frying pan and sauté spice paste, bay leaves, star anise, and cinnamon stick lemon grass until fragrant. Pour in the soup.
3. Add fried potato wedges. Reduce heat, and simmer until potatoes soften.
4. Add coconut milk, palm sugar, and salt. Stir, and continue to simmer for another 15 minutes. Adjust the amount of palm sugar and salt to suit your taste.
5. Turn off heat.
6. Chicken meat can be added in the gravy and cooked. I prefer it fried, so the chicken was marinated with salt and some turmeric powder. Then was shredded when served.Divide the cooked rice noodles into 5-6 bowls, top with the curry. Add in blanched beansprout, Serve piping hot with garnishing.
Originally , the curry noodle does not come with a sambal, as it is spicy enough, I added it as I like the sambal taste in the curry!