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Malaysian
'Char Kway Teow' Noodle Sauce
A
popular hawker dish cooked with flat rice noodles, prawns, eggs,
bean sprouts, chives and cockles. This sauce is the secret to
this mouth-watering noodle dish.
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Energy(256kJ/61kcal),
Protein 0.9g, Carbohydrate 11.3g, of which sugars 7.7g,
Fat 1.4g, of which saturates 0.6g, Fibre 0.7g, Sodium
0.6g. |
See what you can whip up with this product: |
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| GREEN
BEEF CURRY WITH AUBERGINE |
| INGREDIENTS: |
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3
tbsp / 60ml WORLDFOODS
Thai Green Curry Paste; 1 tbsp / 15 ml Vegetable oil;
600 ml Coconut Milk; 450g Beef sirloin, cut into long thin slices;
4 pcs Kaffir Lime Leaves; 1 – 2 tbsp Fish sauce; 1 tsp
Sugar; 150g Aubergine, halved;1 tsp Basil;
Garnishing: 2 Green chillies. |
| INSTRUCTIONS: |
| 1. |
Heat
the oil in a saucepan. Add the WORLDFOODS
Thai Green Curry Paste and
fry until fragrant. |
| 2. |
Stir
in half of the coconut milk. Cook for 5-6 minutes until an oily
sheen appears. |
| 3. |
Add
the beef, kaffir lime leaves, fish sauce, sugar and aubergines.
Cook for 2-3 minutes, then stir in the remaining coconut milk. |
| 4. |
Simmer
and cook until the meat and aubergines are tender. Stir in the
basil just before serving. Garnish with green chillies. |
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