Hi, nice to see all of you again :) I'm back!!!! Nope, i was not on holiday. I was just too lazy to write up a new post and decided to take a short break from blogging. That's it ;)) Let's us get back to my kitchen now. Come on in my Moulmein Kitchen :D
Today i'm making one of my father's favourites as well as my favourite 'Nan gyi thoke'. The word nan gyi refers to the type of noodle, and the word thoke means salad. My mother used 'laksa bee hoon' as i guess this type of noodle is similar to nan gyi . In Singapore, you can buy this noodle either from the wet market or the NTUC. For this recipe, i used very few ingredients. No fancy long list of ingredients. Whatever i have in my kitchen, i make full use of those. I used the leftover chicken curry as the main ingredient for nan gyi thoke.
~Chicken curry recipe~
Cooking Time : 35 - 40mins
300g chicken breasts, cut into bitesize pieces
2 red onions, finely chopped
4 garlic cloves, finely chopped
1 teaspoon cumin seeds (1/4 teaspoon cumin powder)
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon ground masala
4 tablespoons cooking oil
seasons to taste
Marinate chicken pieces in turmeric powder, salt and Ajinomoto (you can use sugar if you like) for 15 minutes.
Heat oil in a cooking pan. Add the cumin seeds, onions, garlic, chilli powder and fry until fragrant.
Add the chicken pieces, give it a quick stir and cook for about 2 minutes.
Add 1 1/2 cup of water and cook for about 20 minutes on medium heat.
Add the ground masala and seasons to taste.
Reduce the heat and simmer for another 8-10 minutes, until the chicken is cooked.
~Nan gyi thoke recipe~
Preparation Time : 3-5 mins
Serves : 2-3
1 packet laksa bee hoon
6 tablespoons chicken curry including the oil and curry paste from it.
2 tablespoons toasted chick peas powder
1/2 tablespoon fish sauce (adjust to suit your salty level)
1 teaspoon Ajinomoto
2 tablespoons lemon juice (adjust to suit your sour level)
Throw everything into a big bowl and mix well.
Sprinkle chilli flakes to spice up your salad.