In each case, the preparation came down to roughly the same thing. The packaging claims to
be enough for four portions, but since I eat it alone, I have to spread it. So I make it in
two steps: first process the entire package up to a point where I can keep it in the fridge,
and (maybe later) use a quarter of it each time to complete the dish.
Here are the current recipes:
1 packet (200 g)
fish, chicken, or both
MARION'S KITCHEN supplies the coconut cream; for Tean's you need to supply it separately.
Boil noodles and separate into four parts.
Fry paste for about a minute until it starts to smell good (“hingga naik baunya”).
Add coconut cream and water. Bring to a boil, add meat and seafood. Simmer until
This is done directly before serving.
fried dofu (about one cube)
mixture from part 1
Put the noodles in a bowl. They may stick together, but that won't last long.
Chop the dofu into slices. Put on top of the noodles with the prawns.