Simply Asia 514
Image: Supplied/Nasiha Norat
5 tbs dry crushed red chilli flakes
¼ cup soy sauce
½ tsp tamarind paste
¼ cup boiling water
½ tsp ginger paste
1 tsp garlic paste
¼ tsp honey
In a bowl, dilute the tamarind paste in boiling water and set aside. Roast the chillies in a pot for 1 minute, tossing every now and again to avoid burning
In a separate pot, mix together the rest of the ingredients and boil on medium heat. Blend the chillies and liquids into a smooth paste.
4 chicken fillets, thinly sliced (marinated in chilli powder, chilli flakes, dried herbs and salt)
½ green pepper
½ red pepper
½ onion
½ cup soy sauce
4 tbs oil
½ tsp tamarind paste
¼ cup water
1 tsp garlic paste
2 – 3 tbs chilli paste
5 packets @noodlekingza instant noodles
In a bowl, dilute the tamarind paste and set aside. Heat the oil in a pot and fry the garlic with the peppers. Add the onion and chicken, and mix. Stir in the chilli paste and cook for two minutes. Add the liquids and cook until the meat is fully cooked.
Mix in the noodles (I pre-cooked the noodles).
Garnish with spring onion and cashew nuts.