Indonesian Mie Kuah

How to make Indonesian Mie Kuah

• Peel and chop the garlic.
• Trim the spring onions. Thinly slice the white parts and reserve the green parts.
• Trim the lemon grass, slice thinly, then chop finely.
• Peel, slice and then chop the ginger.
• Put the spring onion slices, lemon grass, ginger, garlic, curry powder and cumin into a mortar and grind to a fine paste.
• Cook the noodles in hot water according to the package instructions then drain, refresh in cold water and drain well.
• Finely shred the spring onion leaves.
• Wash and dry the banana leaves and use to line four bowls or deep plates.
• Scatter with shredded spring onion. Cut the chicken meat into bite-sized pieces.
• Heat the oil in a wok and stir-fry the meat.
• Add the curry paste, fry briefly, then add the stock and coconut milk.
• Season with salt, bring to the boil, then reduce the heat and mix in the noodles.
• Check the seasoning and warm through over a very low heat, stirring carefully from time to time.
• Meanwhile wash the cucumber, peel if you wish and cut notches along its length.
• Then slice the cucumber.
• Serve the curried noodles in the banana leaf bowls, garnish with cucumber slices and serve immediately.