Khao Suey

Ingredients

• Hakka Noodles - 9 Kg
• Coconut Milk - 7 Lt
• Chillies - 200 gms
• Babycorn - 4 Kg
• Capsicum - 4 Kg
• Carrot - 4 Kg
• Onions - 4 Kg
• Salted peanuts - 2 Kg
• Ginger garlic paste - 100 gms
• Jaggery - 1 Kg
• Salt

Preparation

• In a vessel, heat water, add salt and bring it to boil
• Add hakka noodles and cook for 10 mins
• Once cooked, remove and rinse in cold water
• Add some oil to the noodles so that it does not stick
• Grind chillies to make paste
• In another vessel, heat oil
• Add onions and saute
• Add ginger garlic paste, carrots and mix 
• Once carrots become little soft, add babycorn and then capsicum
• Add salt and mix
• Add chilli paste and mix
• Add the hakka noodles water stock and let the veggies cook
• Add coconut milk and mix
• In another vessel, soak jaggery in water and let it dissolve
• Add jaggery water and mix
• Once boiled then its ready
• To serve, put noodles, pour the above broth and sprinkle peanuts