egg noodles in a creamy spicy curry sauce
500 gr fresh egg noodles
5 dried rawits
5 cm jahe (ginger)
1 tsp ketumbar (coriander)
1 cm kunyit (curcuma)
1500 ml santen (coconut milk)
500 gr chicken breast
7 tbsp kecap asin (light soy sauce)
2 tbsp kecap manis (dark sweet soy sauce)
4 tsp salt
1 tsp palmsugar
4 tbsp lime juice
Soak the rawits for 10 minutes in water and then drain. Slice the sahllot fine. Grate the jahe and grind the kunyit into a paste. Wrap the rawits, the shallot, the jahe, the ketumbar and the kunyit in banana leaf and roast it for 2 minutes above a fire. Pound or grind the ingredients into a paste.
Cut the meat into thin slices. Heat in a wok 250 ml of santen and mix in the paste. Add the meat, the salt and both of the kecaps and fry the meat golden brown. Add the remaining santen and let it simmer for 5 minutes. Mix in the lime juice.
Heat in a wok the oil and fry 150 gr of noodles golde brown and drai. Cook the rest of the noodles in water nearly done and drain. Serve the noodles on a plate, laddle the sauce on top an top it of with the fried noodles.