Rice Noodles in Spicy Gravy

Adapted from Charmaine Solomon’s Asian Favourites.

Ingredients:

1.5 litres of boiling water

3 Tablespoons Reuben Solomon’s Singapore Laska Paste

2 Tablespoons Charmaine Solomon’s Rendang Curry Paste

1 Tablespoon sugar

250gms rice vermicelli

200g fried tofu

oil for frying

250gms small cooked prawns, peeled and deveined

To serve:

1 small bunch of garlic chives or 6 spring onions, cut into bite-sized pieces

2 or 3 hard-boiled eggs, quartered

2 limes, quartered

Method:

Drop the rice vermicelli into a large pan of boiling water, as directed by the packet, and drain under cold water to stop the cooking process. Set aside till needed.

Cut the fried tofu into 1cm thick slices. Set aside until needed.

Wash the bean sprouts and leave them in a bowl in cold water until ready to use.

Boil the eggs. When boiled, peel and quarter for serving.

Using 1.5 Litres of water, dissolve the Singapore Laska Paste and the Rendang Curry Paste plus 1 tablespoon of sugar till dissolved, and then add the coconut milk. Let simmer until ready to serve. Serve this in a separate bowl from the noodles.

Cook the prawns with the chives and bean sprouts for 1 minute. Add the vermicelli, transfer to a serving dish and garnish with tofu, eggs and limes.

Serve the hot gravy in a separate deep serving dish so each person can take a serving of rice noodles, then ladle the gravy over. For extra flavour, a small dish of fresh chillies or Reuben Solomon’s Harissa Relish alongside to add that kick of heat.