Lunch today was curry fishball fried rice stick noodles. Home cooking, of course, because even though the substances are almost universal, what with a huge part of humanity eating rice stick noodles regularly, curry stuffs being available even in deepest darkest Yorkshire, and fish being balled in a large part of the world, curry fishball is typical Hong Kong and Indonesian, and the idea of frying it all up together with noodles is sort of Chinese Javanese mixed with hungry Dutch university student.
Especially with shrimp dew and sambal.
An evocative dish. Coriander and turmeric. Garlic, ginger, fermented seafood product, lemon grass, galangal, coconut milk, citrus juice. Anything with fish must have turmeric and chilies, which suggest that coconut milk would be a fortuitous addition, in which case some potato chunks are a good idea too. Garlic and ginger are naturally necessary, and scallions add a nice touch, especially as curried fishball is very Hong Kong.
咖喱魚蛋炒河粉
Rice stick noodles easily come to mind as the starch.
The pinch of dried flounder powder was genius.
Next time, sliced green chilies.
And more lime juice.
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