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By Eleanor Ford
Published 2019
Like many of the dishes I learnt in Java, this noodle soup has an intimidating number of ingredients. I promise it is worth it; the heady combination of aromas from the dried spices, fresh spices and herbs with a creamy coconut base makes something very special. This recipe was given to me by Sri Sutarti who cooks incredible food for families in the Australian embassy in Jakarta. Adjust the chilli quantities according to your taste. Sri uses 1 large and 5 small red chillies, but in Jakarta