Malaysian & Singaporean Malay
Fresh Rice Noodles in Malaysian Black Pepper Sauce
Gently simmered tofu, rice noodles and turnips, warmed with curry leaves and peppercorns.
30 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Cook 30 min · 30 min total
- medium
- 1
Press the tofu then cube into 1/2 inch cubes. Cube the Rutabaga or turnip into 1/2 inch cubes. Use the small skinny Chilie pepper.
- 2
Combine the first 10 ingredients and mix well. Melt the butter over med heat in skillet. Add garlic and saute for 2 minutes. Do not let it brown.
- 3
Stir in the tofu mix and water. Simmer until turnip is tender. If it dries out add more water. There should be enough sauce to generously coat the mix.
- 4
Stir in scallions. Serve immed over the pan fried rice noodles. Remove the curry leaves before eating.
- 5
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Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
