Curried Noodles - Goew Tiew Kak

Ghari curry paste is the major flavor ingredient for this dish, but it is not easily available at most Asian markets. With red curry paste and a few additional ingredients, the taste can be true to the original.

If you are using red curry paste, pan toast ½ teaspoon of coriander and ½ teaspoon of cumin. Ground the toasted coriander and cumin together and add to the red curry paste. Add one teaspoon of curry powder. Voila! You have an equivalent to ghari paste (Actually, there are a couple extra ingredients in the red curry paste like kaffir lime zest and coriander roots. But the extra flavors are not strong enough to change the taste and aroma of the dish).

Over medium to low heat, add coconut milk and curry paste to a 2 quart pot. Break up the paste with your spatula and stir constantly. Let it simmer until you see yellow oil. Add the cubed beef and stir to coat the beef with the mixture. Add 3 cups of water, 1 tablespoon of fried shallot, sugar and fish sauce. Leave the lid off the pot and simmer until the beef is tender, about 1/2 hour, while you prepare the rest of the ingredients. Add more water as needed.

Boil an egg. Soak noodles in hot water. You will want to soak them until they are soft (about 10 minutes). If you keep replacing the water as it gets cold, the noodles will soften faster. While you are waiting for the noodles to soften, slice the pickled mustard, green onion and cilantro. Julienne the firm tofu. Halve hard boiled egg. When the noodles are ready, scoop half of the noodles in a bowl. Add half of the mustard, bean sprout, tofu and egg. Add the curry to the noodle bowl. Sprinkle fried shallot, green onion and cilantro on top. Repeat for the other bowl.

Season with fish sauce, sugar and vinegar.