Ingredients:
 | 200g cooked rice
vermicelli 200g beansprouts |
| 1 chicken, approx. 850g, boil and
shred the meat |
| 4 boiled eggs, quartered |
| 2-3 tbsp fried onions |
| 250g prawns, shelled and deveined |
| 1/1/2 litres coconut milk, obtained
from 1 coconut |
| 2 tbsp grated coconut, stir-fried
until brown |
| 1 lemongrass, crushed |
| 50g basil |
| 2 pieces bay leaves |
| 3tbsp oil |
To blend :
| 3 cloves garlic
1 tbsp coriander |
| 7 shallots
2tsp galangal |
| 1tsp chopped turmeric
1tbsp coriander |
| 3 pcs macadamia nuts
2tsp salt |
| 1tsp suga |
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Preparation: Heat oil in pot, then add in all blended ingredients, bay leaves
and lemongrass and cook until fragrance rises. Add in prawns, coconut milk and cooked
grated coconut. Bring to boil, stirring frequently. Place noodles in serving bowls, add in
shredded chicken, beansprouts and boiled eggs. Pour in gravy and garnish with fried
shallots and basil.
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