Advertisement
Easy
By Neil Perry
Published 2000
A Classic street-stall dish from Singapore and Malaysia, this is hot and dark and delicious. Although dried rice noodles can be used successfully, they are really no substitute for fresh in this dish, which is all about texture.
Soak the chillies in warm water for 10 minutes, drain them and then pound with a little of the salt in a mortar with a pestle. Heat the oil in a wok until just smoking, add the garlic and eschalots and stir-fry for 10 seconds. Add the chicken, prawns and mussels and continue to stir-fry, being careful not to let them burn. Add the pounded chilli and stir-fry for 30 seconds. Then add the noodles