Steamed chicken curry noodles

Ingredients

• Quarter of a chicken with its skin intact
• White fish cake
• Yellow noodles enough for two persons
• A handful of bean sprouts (taugeh)
• Curry gravy, see my recipe below

For cooking the curry gravy:

• 60 g shallots
• 40 g garlic
• 1/2 inch galangal
• 1 stalk lemongrass
• 2 fresh chillies
• 1 tbsp dried prawns (soaked in hot water for 5 minutes)
• 3-4 tablespoons curry powder
• 1 tablespoon chilli powder
• 1 teaspoon turmeric powder
• 3 stalks curry leaves
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1 potato, quartered
• 1/2 cup cooking oil
• 1/2 cup thick coconut milk
• 1.3 litre chicken bone stock
• 2 pieces fried beancurd skin with fish paste filling inside (tau pok)

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Preparation

• Steam the chicken for 15-20 minutes and then chop it. Don't waste by discarding the chicken stock, instead add it into the curry gravy later. Steam the fish cake for 3-5 minutes and then slice it. Blanch the yellow noodles and bean sprouts in hot boiling water for 1-2 minutes. Discard the water. Place noodles in bowls. Top with some bean sprouts, slices of fish cake and steamed chicken. Generously pour hot boiling curry gravy over it and serve hot with a small lime squeezed into it.
• For cooking the curry gravy:
  Blend the shallots, garlic, galangal, lemongrass, fresh chillies and dried prawns to form a paste. Mix in the curry powder, chilli powder, turmeric powder and curry leaves into the paste. Heat oil and saute the paste till it becomes drier and fragrant. Then, add in the stock and potatoes and let it simmer. When the potatoes are soft, add in the coconut milk and the fish paste fried beancurd skin or tau pok, sugar and salt. Let it simmer for a minute or two and turn off the heat.