The student, Mr. Chandrakanth Reddy of DFPCA is selected as “Chef of The day” for his disciplined work ethic, attention to detail, and extensive culinary knowledge have earned him this title at IIHMCA.
Ingredients
- 500 gms Rice noodles (bihon)
- 30 ml Cooking oil
- 10 gms Dried prawns
- 5 cloves Garlic, crushed
- 50 gms Plain flour
- 5 gms Achuete powder( Annatto powder)
- 600 ml Veg stock
- 30 ml Fish sauce
- To taste Salt and pepper
Method:
- Make a rich veg stock by putting root vegetables in a pot and cover with around 600 ml of water. Bring to a boil and then turn the heat down to a simmer.
- Heat the cooking oil and saute the dried prawns and garlic until fragrant, around 2 minutes. Next, add the flour and the achuete powder.
- Add the vegetable stock, a little at a time as if making a roux and mixing well after each addition. The sauce should now be thick (like a custard or a thick bechamel). Add the fish sauce and some salt and pepper to taste.
- Fill another pot with water and bring to a boil. Add the bihon noodles and cook for around a minute until tender. Strain then place in a bowl Top with the prawn gravy, and the top with spring onions and coriander.