Indonesian Chicken Noodles Recipe | Food Diaries | Zarnak Sidhwa | Indonesian Food

Method:
Dip the bean sprouts in a bowl of hot water for about 2 minutes and drain. Similarly soak the rice noodles in hot water and drain to make the spice paste grind the onions, garlic, ginger, turmeric powder, cumin seeds, coriander seeds, black peppercorns, lemongrass to a fine paste using some water. To make the coconut milk broth; in a pan, add the freshly ground spice paste and sauté very well. Add the coconut milk, water, fried garlic, salt to taste, lemongrass, kaffir lime leaves, spring onions, celery leaves, chicken breast, lemon juice and bring to a boil. Continue to cook until the chicken breast is done. Remove the chicken breast and shred it lengthwise. In a bowl, place the boiled noodles, pour the coconut milk broth, place some bean sprouts, shredded chicken, boiled egg wedges, coriander leaves and lemon wedges and serve hot.

Method :
Soak figs in warm milk for an hour. Grind to a paste. Heat ghee. Add condensed milk and fig paste, cook on medium heat, stirring constantly till it leaves the sides. Serve hot garnished with chopped almonds.