Monday, September 7, 2009

The Healthy Version Of Curry Noodles



I'm very careful in my diet lately. When I have an urge to eat a bowl of hot and spicy curry noodles, I'll reconsider about the cholesterol induced by thick coconut milk, pig's blood, cockles and cuttle fish. So, I prompted an idea to cook a healthier version of curry noodles. *wink wink*.



The so called of healthy version of curry noodles is substituted with soy bean noodles instead of the yellow noodles and evaporated milk instead of thick coconut milk. I omit the cuttle fish, pig's blood and cockles. With such modification, it doesn't affect the taste at all. I still able to enjoy a bowl of spicy, fragrant, lemak and ingredients-fulled curry noodles. It totally fulfills a health freak's requirement. Or at least, I don't feel that guilty after consuming a big bowl of my home made curry noodles.

This dish is submitted to Presto Pasta Night #130 founded by the Ruth. Rachel from The Crispy Cook will be the host of the week.

The Healthy Version Of Curry Noodles
Serves 4


Ingredients:


4 pieces of soy bean noodles
1 packet of Delimas curry laksa paste
2 stalks of lemon grass, smashed
2 chicken bones, chopped into 4 pieces
300gm F&N evaporated filled milk
16 prawns, shelled and de-veined
2 rolls of fish cake, thinly sliced
20 pieces of small deep fried bean curd (tau pok), halved
2 handful of bean sprout
8 long beans, cut into 2" length
2 Omega-3 eggs, hard-boiled, shelled and halved
2 liter water

Seasoning:
2 tbsp of light soy sauce

Garnishing:

A) Chili Oil
3 Kaffir lime leave
3 tbsp of chili paste
3 clove of garlic, grated
pinch of salt
2tbsp of vegetable oil

B) mint leaves

Method:

1. Bring 2 liter of water to boil in a pot. Add in the chicken bones and leave it simmers under low heat for 1 and a half hour. Pour in the curry laksa paste, follow by evaporated milk. Add the lemon grass and deep fried bean curd. Leave it boil while preparing the other ingredients.

2. Heat 2 tbsp of vegetable oil in a wok. Saute garlic, chili paste and kaffir lime leave till the oil separated.

3. In another pot of boiling water, blanch the bean sprouts, long beans, fish cakes, and boil the prawns. Set aside all the ingredients.

4. Cook soy bean noodle as per the packaging instruction. Drain then water and divided the noodles in bowls.

5. Arrange all the ingredients on top of noodles, pour in the curry soups with deep fried bean curd. Garnish with mint leaves and serve with chilli oil.

24 comments:

ICook4Fun said...

I've been cooking curry noodles with evaporated milk for a while now. Like you said its a much healthier version than using coconut milk. Sometime I used unsweetened soy bean milk too. Do try it out as it taste as good.

ai wei said...

cool! u can even substitute the coconut milk with evaporate milk.
hmmm... wondering how it tastes?!

New Kid on the Blog said...

:) i know where to look for good recipe already.

Selba said...

With evaporated milk? I like it! Prefer evaporated milk to coconut milk :)

Little Inbox said...

ICook4Fun, unsweetened soy bean milk? Sounds great!

ai wei, it tastes "lemak" too.

New kid, hehe, paiseh la.

Selba, more healthy and less greasy.

Ruth Daniels said...

I love finding healthy versions of delicious dishes. Thanks for sharing this one with Presto Pasta Nights.

Big Boys Oven said...

sure winner, I just love curry noddles! :)

Rachel said...

This sounds terribly good! I like the blend of flavors.

SimpleGirl said...

for healthier version of chicken curry, i substitute with plain yogurt, very nice too!!

FoOd PaRaDiSe said...

wow.... it is indeed a nice curry mee. Yes, when come to control the cholestrol level, many things have to control especially the coconut. ^-^

noobcook said...

Love the healthy version. Good idea to substitute coconut milk with evaporated milk!

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buzzingbee said...

wow looks really good although it's substituted with healthier alternatives!

Little Inbox said...

Ruth, it's my pleasure. :)

Rachel, thanks. I can't wait to see the round up. :D

SimpleGirl, plain yogurt? Sounds great! Will it taste a little bit sourish?

Little Inbox said...

BBO, I see, means you love curry noodles very much, haha...

Food Paradise, yes right! Hmm... coconut milk is such delicious, but have to sacrifice a bit hor?

Noobcook, when we dine outside, many have practice to use evaporated milk to replace coconut milk too, especially the curry dish.

buzzingbee, sounds great hor? :)

tigerfish said...

I want some now!

foodbin said...

always have my curry cooked with evaporated milk-for curry chicken add more buah keras (candle nuts)

Food For Tots said...

Your homemade curry noodles look really great! I will try your method if I am cooking it in future.

worldwindows said...

Going through such lengths for a bowl of curry noodles is definitely a labour of love. Your family is blessed!

Little Inbox said...

Tigerfish, did I make you drooling?

foodbin, I'm too lazy to make the curry paste from scratch.

Food For Tots, I hope you'll like it.

worldwindows, it's true cuz it takes me quite long to prepare the dish. :)

Joanne said...

There's no way a diet will ever work if you cut out things you love forever. Yay for healthifying this dish so you can incorporate it into your diet! Can you use light coconut milk instead of evaporated milk? That might be another good alternative. Looks great!

Little Inbox said...

Joanne, yup, thin coconut milk can be used too. But evaporated milk sounds more healthy.

tina said...

this looks so incredibly good!

PDF Recipes said...

Yummmy!
coconut milk (santan in Malay language) use for soup

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