Glutenfree Bowl
Ingredients
For Khow suey paste:
- Onion 100g
- Garlic fresh 15g
- Lemon grass 10g
- Fresh turmeric root 10g
- Galangal 15g
- Peppercorns 2g
- Sunflower oil 2ml
- Ice cubes 30g
For the noodle:
- Khow suey paste 35g
- Veg stock 50ml
- Coconut milk tin 100ml
- Edamame noodles cooked 80g
- Bok choy 30g
- Salt 1 pinch
- Immune powder 1g
For the topping:
- Cured egg – 1 nos
- Sprouts 15g
- Microgreens 1g
- Edible flower 1 nos
- Brown Onion 10g
- Lemon 1 wedge
- Coconut crusted Tofu 60g
Method:
For Khow suey paste:
- Cut onion into cubes.
- Gently saute till the onion is fully cooked and turn golden brown.
- Roughly chop galangal, fresh turmeric roots and lemongrass.
- In a blender, add the cooked onion with galangal, ice cubes, turmeric roots, lemon grass, garlic and pepper corns.
- Blend to create a fine curry paste.
- Add a little sunflower oil to preserve the paste.
For the noodle:
- In a pot, gently saute bok choy in khow suey paste.
- Add veg stock.
- Add edamame noodles, salt and immune powder.
- Finish with coconut milk.
For assembling:
- Plate the noodle with the broth in a bowl.
- Serve with accompaniments such as cured egg, coconut crusted tofu, sprouts, brown onion and lemon wedge on the side as per pic.
- Garnish with microgreens & edible flower.
About The Dish:
A healthy take on Khow Suey. Glutenfree edamame noodles and bok choy served with an energizing ayurvedic coconut milk broth. Accompanied with cured egg, coconut crusted tofu, sprouts, browned onion and lemon.