Khao soi style Hong Kong chu hao curry

9 Jun

Written By Minna Lai

Rich savoury curry sauce made with fermented chu hao sauce

Balanced with coconut milk and peanut butter

Serve with seared savoy cabbage

Crispy tofu and noodles

S E R V I N G S : 2

A L L E R G Y : Celery, gluten, soy, nuts ‍

Ingredients.

Curry

1 shallot

¼ onion

2 garlic minced

1 thick slice of ginger

1 lemongrass (white part only - crushed)

1 small star anise

1 bay leaf

1 small piece of cinnamon stick

1 tsp turmeric

2 tbsp curry powder

1-2 tsp chilli oil

1 tbsp Chu hao sauce

½ tbsp peanut butter

400ml water

¼ cup coconut milk

½ tbsp soysauce

1 tsp sugar

Dash of white pepper

Salt

Carrot, radish or daikon, celery

Tofu

Noodles

Savoy cabbage

Salt and black pepper

Scallion/ coriander

Lime juice

Preparations.

Saute chopped shallot and onion until they softened, add garlic, ginger and lemongrass, fry until fragrant
Add the spices, chilli oil, chu hao sauce and peanut butter, fry until the colour darkens a bit and you can smell the aroma
Add water, coconut milk, soysauce, sugar, white pepper and vegetables, then let it simmer for at least 20min
Cut the savoy cabbage into wages, heat up a frying pan with some oil and sear the cabbage, season with salt and black pepper
When the both sides of cabbage got some char, transfer to a baking tray and cover with aluminium foil, bake at 170C until soft (alternatively add a splash of water then cover with a lid to cook)
Cut the tofu into strips, spray with oil and sprinkle on some salt, bake along with the cabbage until golden brown and crispy
Assemble everything together including your noodles, fresh scallion/coriander, squeeze of lime juice

Notes / Chats.

Add more chilli oil or chilli if you like the sauce spicier
Chu hao sauce is made with fermented soybeans, bit similar to Hoisin sauce but less sweet, more savoury and umami-rich
You can substitute some water with coconut milk to make it creamier, especially if you’re pairing it with rice instead
You can fry fried tofu puff or noodles instead of tofu, which makes it easier
Feel free to add more vegetables you like, such as green beans, bell-pepper, mushrooms…
Baking makes the cabbage sweeter and more flavourful