Curry Noodles

This Chinese New Year vacation was filled with cooking activities. All of my family members were here and imagine the amount of food that needed to be prepared on the table during those times. Even though we did not celebrate Chinese New Year, but the atmosphere was like a celebration. 

Normally, what we would have is simple. Main dish, vegetables and a side dish. But when we had all the family members gathered at the same place, the joy of cooking was made merrier. The kitchen was filled with jokes, conversations and laughter, hence time flew very fast, without we knew it, the food was already done. One of the dishes that I cooked for dinner was curry noodles. But instead of the typical yellow noodles that we often have, I substituted them with spaghetti. In fact, I felt that spaghetti taste better. Do try this easy recipe for your friends and family.

Ingredients
4 chicken breasts, cubed
fish balls, as desired
fish cakes, sliced thinly, as desired
tofu puff, halves, as desired
spring onions, thinly sliced
1 packet spaghetti, boiled and drained
200 bean sprouts, blanched
green vegetables (sawi), blanched
Oil, as needed
salt, as desired

To be blended
6 garlic 
4 big onions
2 inch ginger

Other Ingredients
6 table spoon chicken/meat curry powder, add with water to form a paste
500ml thick coconut milk
3 strands curry leaves
2 cinnamon sticks
4 star anise
8 cloves
water, as desired

Methods
1. In a big pot, add in some oil. When the oil is hot, put in cinnamon sticks, cloves, star anise and curry leaves. Stir well for a few seconds until aromatic.

2. After that, put in the blended items and stir well until the ingredients turn golden brown.

3. Add in the curry paste and cook well for about half an hour or until the paste has become thick and separated from the oil. Be careful to look after the paste and heat. You may add in some water to avoid burning.

4. When the paste is separated from the oil, add in the chicken breasts and cook until tender.

5. Then, you can add in the coconut milk and water as needed. Add some salt as well.

6. Cook for about 20 minutes or until the broth has thickens a bit before adding in the tofu puff, fish balls and fish cakes. Cook and stir well from time to time.

7. When the tofu puffs have soften, you can turn off the heat.

8. Serve in a bowl with spaghetti, spring onions, bean sprouts, sawi and a sambal of your preferences (optional)

*serves 10-12 people