[Review] – Mì cà ri với cá viên và trứng chiên

Mì cà ri với cá viên và trứng chiên

• In a blender put a can (240ml) of coconut cream, 10 cloves of garlic, half a large (or small) onion peeled and diced, one small bag of vietnamese curry powder (“bột cà ri”), one-two jars of shrimp-satay sauce (up to your spice loving. “sa-tế-tôm”). Puree until you get a smooth paste.
• Pour the paste into a heavy bottom large pot and put on low flame, or low electric setting. Cook until very aromatic, and you can see some of the coconut fat separating. Stir every once in a while, and turn the put 180º to prevent burnt spots.
• Add chicken stock (or water. It helps that I have lots of chicken stock on hand these days. hjhjhjh) and bring to a boil. Add thawed fish balls (“cá viên”), and peeled hard-boiled eggs (I like frying the eggs on all sides first). Lower the heat and let it simmer for about 20 minutes.
• Bring some water to boil and cook some egg noodles in a noodle basket. Don’t overcook, as they keep cooking in the soup later. This should take less than a minute. Remove the basket, and re-dip once or twice to get rid of extra starch, shake dry, and put in large bowl. Repeat for the number of bowls you want to serve.
• Ladle the soup and the fish balls on top of the noodles. Remove the eggs, quarter them and add to the bowls.
• Ngon.