here's my fave, lamb kare lomen. looks a faff however if you simply result in the sauces in advance its a doddle.
2 lemongrass stalks, outer leaves removed, roughly chopped.
2.5cm bit of galangal, peeled, roughly chopped
2 garlic clove cloves, peeled finely chopped
2 onions, peeled roughly chopped
1 red pepper, trimmed de-seeded roughly chopped
1 teaspoon sweet paprika
1 teaspoon fennel seeds
1/2 teaspoon chilli powder
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1 teaspoon shrimp paste.
combine all ingredients inside a blender and blitz until smooth.
teriyaki sauce [makes
110g sugar
4tbsp light soy
2tbsp sake
1tsp dark soy
dissolve sugar using the light soy on the low heat before the sugar has dissolved. simmer for 5mins until thick. add some sake and dark soy and permit to awesome
barbecue sauce [makes
100ml yellow bean sauce [bought]
100ml hoi crime sauce [bought]
2 teaspoon sugar
2 garlic clove cloves, peeled minced
1 tablespoons of sesame oil
pinch of white-colored pepper
1 tablespoons of dark soy
1 tablespoons of light soy
simply combine altogether and stir well.
200g lamb fillet
4 tablespoons of veg oil
200ml kare lomen sauce [as above]
1/2 teaspoon salt
1/2 teaspoon sugar
200ml coconut milk
250g thin white-colored noodles
number of beansprouts
small couple of coriander, roughly chopped
75g cucumber, julienned
1tbsp barbecue sauce [as above]
1 tablespoons of teriyaki sauce [as above or bought]
2 lime wedges
combine lamb and garlic clove. toss well and hang aside
heat a wok on the medium heat until almost smoking and add some veg oil.
pour within the kare lomen sauce and simmer for 15mins until it requires on the deep red colouring and provides off a sweet rounded aroma. add 250ml water and produce towards the boil, whisking constantly. season with salt, sugar and dashi no moto [powdered fish stock - bought in]. add some coconut milk and simmer for five mins.
preheat the grill. grill the lamb for several mins both sides. put aside to relax.
prepare the noodles until tender. drain and divide into bowls.
spoon within the kare lomen sauce and add some beansprouts, coriander and cucumber. fill up using the lamb and spoon over a bit of the barbecue and teriyaki sauces. serve with lime wedges.