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Full Online Book HomeLearning KitchenPasta And Pastasauces - Asian - Noom Pachok (breakfast Noodles)
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Pasta And Pastasauces - Asian -  Noom Pachok (breakfast Noodles) Post by :Nikhilinxs Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2629

Click below to download : Pasta And Pastasauces - Asian - Noom Pachok (breakfast Noodles) (Format : PDF)

Pasta And Pastasauces - Asian - Noom Pachok (breakfast Noodles)

1 Lb. Chicken
5 cups water
1 White potato
1 Yellow onion
2-3 Stalks of Lemon Grass (bottoms only) minced
1 bundle of green onion bottoms, chopped
Cabbage to taste, optional
Salt/pepper
1 teaspoon Shrimp paste
1 teaspoon toasted rice powder
1 Tablespoon rice root powder (probably not available)
1 Tablespoon fish sauce
1-2 teaspoons curry powder, or to taste, see recipe below
1 teaspoon chopped min leaves, optional
Cooking oil (soybean is traditional)
1 package Angel Hair noodles (the ones I had were very thin)
Bean sprouts, optional

Curry:
3 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon fennel seeds
2 teaspoons peppercorns
6 cloves
2 tablespoons turmeric
2 teaspoons red pepper


Grind and mix all curry ingredients.

Boil the chicken in 5 cups of water in a large pot until partially cooked and reserve stock.

Cook noodles according to instructions and set aside.

Dry and chop chicken, then add to a frying pan with oil, toasted rice powder and salt and fry until browned. Return to the pot and add all other ingredients including the cooked noodles. Bring to a boil for just a moment and simmer until the soup is thick.

About the rice root, it’s common in Cambodia but you aren’t likely to find it anywhere else. I’m sure the dish won’t suffer too much without it.
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