Chicken Noodles are everyone’s favorite. These chicken Noodles have a delicate taste of Indonasian spices that will make them taste like a completely new dish.
Watch this Masala TV video to learn how to make Indonesian Chicken Noodles and Anjeer Halwa Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 24 January 2020
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Indonesian Chicken Noodles:
Ingredients for the Spice Paste:
Onions cubes 2
Garlic 8 cloves
Ginger 1-inch piece
Turmeric powder 1 teaspoon
Cumin seeds 1 teaspoon
Coriander seeds 1 teaspoon
Whole black pepper 1 teaspoon
Lemon grass 1 stalk
Ingredients for the Coconut Milk Broth:
Coconut milk 1 cup
Water 2 cups
Garlic, fried 2 teaspoons
Lemon grass 2 stalks
Kaffir lime leaves 5
Spring onion greens 2
Celery 1 stalk
Salt to taste
Chicken breasts 200 grams
Lemon juice 1 tablespoon
Other Ingredients:
Bean sprouts 1/2 cup
Rice noodles 1/2 cup
Boiled eggs 2
Coriander leaves 1/2 cup
Lemon wedges to serve
Method:
Dip the bean sprouts in a bowl of hot water for about 2 minutes and drain. Similarly soak the rice noodles in hot water and drain to make the spice paste grind the onions, garlic, ginger, turmeric powder, cumin seeds, coriander seeds, black peppercorns, lemongrass to a fine paste using some water. To make the coconut milk broth; in a pan, add the freshly ground spice paste and sauté very well. Add the coconut milk, water, fried garlic, salt to taste, lemongrass, kaffir lime leaves, spring onions, celery leaves, chicken breast, lemon juice and bring to a boil. Continue to cook until the chicken breast is done. Remove the chicken breast and shred it lengthwise. In a bowl, place the boiled noodles, pour the coconut milk broth, place some bean sprouts, shredded chicken, boiled egg wedges, coriander leaves and lemon wedges and serve hot.
Anjeer Halwa:
Ingredients:
1/2 tin Condensed milk
1/2 liter Milk
250 gm Figs chopped
2 tbsp Clarified butter
8-10 Almonds
Method :
Soak figs in warm milk for an hour. Grind to a paste. Heat ghee. Add condensed milk and fig paste, cook on medium heat, stirring constantly till it leaves the sides. Serve hot garnished with chopped almonds.
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