Recipe: Dry Rendang Chicken Noodles (aka Ipoh Dry Curry Noodles)

by Mummy's Kitchen

When you mention dry curry noodles, the famous Yee Fatt Ipoh Dry Curry Chicken Noodle will come to mind. This noodle has always been our family favourite and each time we visited Ipoh, we never failed to have it!!

As I was going to prepare some Chicken Rendang with the Dancing Chef Padang Rendang Paste, the first thing that came to my mind was this Dry Curry Noodle. Voila! My own version of the Ipoh Dry Curry Chicken Noodle was created.

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Serves 4 persons

Ingredients:

For the Rendang

1 pack of Dancing Chef Padang Rendang Paste

2 skinless chicken breasts, cut into bite size

4 stalks lemongrass, each stalk cut into 3 portions and slightly bruise

Handful kaffir leaves, crush

2 cups thick coconut milk

1½ cups water

6 tablespoons kerisik (toasted coconut) [Click here to find out how to make it at home]

For the Noodle:

800g yellow noodle

100g bean sprouts

100g char siew, sliced

Some mint leaves

For the Dressing Per Person:

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

½ tablespoon oyster sauce

½ teaspoon castor sugar

dash of white pepper

Optional:

10 to 12 pieces of chicken skin

Salt

Pepper

Method:  

Cooking the Chicken Rendang

  1. Marinate the chicken with some of the Rendang paste for about 30 minutes.
  2. Add the Rendang paste, lemongrass and kaffir leaves and stir fry till fragrant.
  3. Add in the chicken pieces and combine well with the paste.
  4. Next, add in water and coconut milk and let it come to a boil.
  5. Stir in the kerisik.
  6. Lower the heat and simmer for 30 minutes.
  7. Add water as necessary as the end result of this rendang should not be too dry.

While the Chicken Rendang is cooking,

  1. Put all the dressing ingredients together in a small bowl and mix well. Set aside.
  2. Boil a pot of water. Blanch the bean sprouts, and then the yellow noodles.  Set aside.
  3. Season the chicken skin with salt and pepper.
  4. Add 1 tablespoon of oil on a non-stick pan, then shallow fry the chicken skin till crispy.
  5. Dish out and set aside.

For Serving:

  1. Pour the dressing sauce into a serving plate.
  2. Add the blanched noodle, beansprouts, and the sliced char siew or BBQ pork.
  3. Next, add the rendang chicken with the sauce on the plate of noodles.
  4. Top it with mint leaves and the crispy chicken skin and serve immediately.
  5. Enjoy the noodles by mixing all the ingredients with the dressing.

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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