Curry Noodles with Plant Based Ball
Ingredients
- 1/3 Cup Cooking Oil
- 1 Stick Cinnamon
- 3 Units Cardamom
- 3 Units Cloves
- 1 Unit Shallots
- 1 Stem Lemongrass
- 3 Units Shallots
- 4 Cloves Garlic
- 1 Inch Ginger
- 5 Tablespoons Curry Powder
- 1 Packet MAGGI® Sambal Tumis
- 1 1/2 Teaspoon Vegetarian Seasoning
- 1 Packet Harvest Gourmet Stir Fry Mince
- 1 Liter Water
- 2 Units Dried Tamarind Slice
- 1 Teaspoon Sugar
- 1 Tablespoon Vegetarian Seasoning
- 1/2 Cup Coconut Milk
- 3 Units Tofu Pok
- 1 Packet Yellow Noodles
- 200 Grams Longbeans
- 1 Unit Eggplant
- 4 Units Lime
Prep
7
Mins
Cooking
28
Mins
Serve
2
Pax
Directions
Step 01.
2 min
Heat cooking oil, fry cinnamon stick, cardamom, cloves, onion slices and lemongrass until fragrant.
Step 02.
2 min
Add the ground onion, garlic and ginger. Fry until dry.
Step 03.
5 min
Add curry powder and MAGGI® Sambal Tumis, fry until oil rise to the top.
Step 04.
7 min
Take 2 tablespoons of paste, cool it and mix with Harvest Gourmet Stir Fry Mince and vegetarian seasoning. Mix well and shape into balls.
Step 05.
8 min
Add water, dried tamarind slice, vegetarian seasoning and sugar. Simmer until well combined.
Step 06.
6 min
Add the Stir Fry Mince balls, coconut milk and fried tofu. Mix well and simmer until the oil rises.
Step 07.
5 min
To serve, place some of the blanched yellow noodles, pour the gravy along with the balls, place the long beans and the blanched eggplant. Serve with lemon.
Nutrition Facts
386.50
Kcal
11.54g
Protein
39.62g
Carb
21.31g
Fat
Tags
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Curry Noodles with Plant Based Ball
Ingredients
- 1/3 Cup Cooking Oil
- 1 Stick Cinnamon
- 3 Units Cardamom
- 3 Units Cloves
- 1 Unit Shallots
- 1 Stem Lemongrass
- 3 Units Shallots
- 4 Cloves Garlic
- 1 Inch Ginger
- 5 Tablespoons Curry Powder
- 1 Packet MAGGI® Sambal Tumis
- 1 1/2 Teaspoon Vegetarian Seasoning
- 1 Packet Harvest Gourmet Stir Fry Mince
- 1 Liter Water
- 2 Units Dried Tamarind Slice
- 1 Teaspoon Sugar
- 1 Tablespoon Vegetarian Seasoning
- 1/2 Cup Coconut Milk
- 3 Units Tofu Pok
- 1 Packet Yellow Noodles
- 200 Grams Longbeans
- 1 Unit Eggplant
- 4 Units Lime
Directions
Step 01.
2 min
Ingredients on this step:
Heat cooking oil, fry cinnamon stick, cardamom, cloves, onion slices and lemongrass until fragrant.
Step 02.
2 min
Ingredients on this step:
Add the ground onion, garlic and ginger. Fry until dry.
Step 03.
5 min
Ingredients on this step:
Add curry powder and MAGGI® Sambal Tumis, fry until oil rise to the top.
Step 04.
7 min
Ingredients on this step:
Take 2 tablespoons of paste, cool it and mix with Harvest Gourmet Stir Fry Mince and vegetarian seasoning. Mix well and shape into balls.
Step 05.
8 min
Ingredients on this step:
Add water, dried tamarind slice, vegetarian seasoning and sugar. Simmer until well combined.
Step 06.
6 min
Ingredients on this step:
Add the Stir Fry Mince balls, coconut milk and fried tofu. Mix well and simmer until the oil rises.
Step 07.
5 min
Ingredients on this step:
To serve, place some of the blanched yellow noodles, pour the gravy along with the balls, place the long beans and the blanched eggplant. Serve with lemon.
Nutrition Facts
- carbohydrates: 39.62g
- energykilocalories: 386.50kcal
- fat: 21.31g
- protein: 11.54g
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