Malaysian Beef and Noodle Soup

    Malaysian Beef and Noodle Soup

    Malaysian Beef and Noodle Soup

    (2)
    1hour10min


    7 people made this

    This is a wonderful beef noodle soup that uses mashed sweet potatoes and tamarind juice to form the rich curry soup.

    Ingredients
    Serves: 8 

    • Curry Soup
    • 250g lean beef, sliced thinly
    • 8 cups (2 litres) beef stock
    • 1/3 cup (75ml) tamarind juice
    • 300g sweet potatoes, boiled and mashed
    • 1 pinch salt and sugar, to taste
    • 600g rice noodles
    • Spice Base
    • 8 shallots
    • 3 cloves garlic
    • 1cm ginger
    • 1cm galangal
    • 8 dried chillies, soak in hot water discard seeds
    • 1 tablespoon oil
    • 1 teaspoon ground fennel
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon ground black pepper
    • 3cm cinnamon stick
    • 3 star anise
    • 4 cloves
    • Garnish
    • 1 cucumber, peeled and cut into matchstick size
    • 250g bean sprouts, tails remove tails and blanch in hot water
    • 150g fried shallots
    • 3 spring onions, diced
    • 3 red chillies, sliced
    • 3 hard boiled eggs, quartered
    • 8 small limes, halved
    • prawn crackers

    Directions
    Preparation:40min  ›  Cook:30min  ›  Ready in:1hour10min 

    1. Spice Base: Grind or blend the shallots, garlic, ginger, galangal and chillies until fine. Heat a little oil in a saucepan and fry until fragrant.
    2. Mix in the fennel, turmeric, black pepper, cinnamon stick, star anise and cloves then fry until the oil separates.
    3. Curry Soup: Add the sliced beef and stir fry for 2 minutes.
    4. Pour in the beef stock, tamarind juice and mashed potatoes. Stir well and cook over low heat and bring to a boil. Season with salt and sugar to taste.
    5. Blanch the noodles in boiling water and drain.
    6. To Serve: Put noodles in bowl and ladle the soup over it. Garnish with each of the ingredients.
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    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (3)

    by
    0

    Used brown onions as we do not have shallots where I live. Also did not add galangal only ginger. Used egg noodles instead of nice noodles because I prefer. ABSOLUTELY MARVELOUS. It was worth the time consumed.  -  29 Oct 2011

    by
    0

     -  29 Oct 2011

    by
    1

    Certainly, this cuisine really matches the taste that I’ve been craving for! The blending of recipes were really perfect especially for my family who loves the flavor. Similar to "Square of lamb with fricassee of artichokes" and "Baked Chicken Noodle Casserole" which I discovered at www.gourmandia.com and www.wikichicken.com. You can take a glimpse at those sites for more interesting recipes and you’ll surely love it. Have fun!!  -  16 Jan 2012  (Review from Allrecipes Southeast Asia)

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