SOY CHILLI BLEND 'KHOW-SUEY'

Ingredients: 

1tbsp Garlic 

1tbsp Ginger  

1.5tbsp Lemongrass Stalks

1-2 Green Chillies

3-4 Sambhar Onions 

1tbsp Turmeric Powder 

1.5tbsp Besan Atta (Gram Flour)

1tbsp Coconut Vinegar

20ml +  120ml Dashi

300ml Coconut Milk

1tbsp 𝐌𝐢𝐬𝐨 𝐂𝐡𝐢𝐥𝐥𝐢 𝐎𝐢𝐥 

1.5tbsp 𝐒𝐨𝐲 𝐂𝐡𝐢𝐥𝐥𝐢 𝐁𝐥𝐞𝐧𝐝 𝐌𝐢𝐬𝐨 

1tbsp 𝐂𝐮𝐫𝐫𝐲 𝐋𝐞𝐚𝐟 𝐒𝐡𝐨𝐲𝐮 

 

Directions:

1. Minced Garlic & Ginger, Chillies and Lemongrass stalks softened in oil. Let the flavours draw out.

2. Add Sambhar onions and saute it with some turmeric powder and salt. A dash of coconut vinegar for acidity and flavour. 

3. On med heat add some Besan Flour and cook it out for a few mins ensuring it doesn’t burn. 

4. Add some 20ml dashi and blend. 

5. Add a little bit 𝐌𝐢𝐬𝐨 𝐂𝐡𝐢𝐥𝐥𝐢 𝐎𝐢𝐥 to a pot on med heat and pour in the puree. 

6. Add 300ml of coconut milk and 120ml of Dashi. 

7. Throw in some lemongrass leaves for added flavour and simmer for a few minutes. 

8. Prepare veg/meat of preference as you like (saute, stir fry, roast) and keep aside. 

9. Remove the lemongrass leaves and blend with 𝐒𝐨𝐲 𝐂𝐡𝐢𝐥𝐥𝐢 𝐁𝐥𝐞𝐧𝐝 𝐌𝐢𝐬𝐨.

10. Strain and season with 𝐂𝐮𝐫𝐫𝐲 𝐋𝐞𝐚𝐟 𝐒𝐡𝐨𝐲𝐮 

11. Pour over noodles of choice.

11. Top with prepared meat/veg of choice + Spring Onions + 𝐌𝐢𝐬𝐨 𝐂𝐡𝐢𝐥𝐥𝐢 𝐎𝐢𝐥