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Serves 4

Prep Time: 20 mins    Cook Time 20 mins



  • 1 packet of yellow noodles, washed, drained and blanched
  • 2 stalks fresh basil leaves or coriander, chopped
  • Fried shallots
  • Calamansi lime
  • 2 hard boiled eggs, halved
  • Salt to taste
  • 100ml AYAM coconut milk


To blend:

  • 1 can Sardines in Extra Virgin Olive Oil & Chilli
  • 2 cm fresh turmeric
  • 3 stalks lemongrass
  • 80g shallots
  • 1 inch pc toasted belachan
  • 3 red chillies
  • 100ml AYAM coconut milk mixed with 1 litre water



  1. Bring blended ingredients to boil and reduce to medium heat and let it simmer for 15 mins. Add in the remaining coconut milk and season to taste.
  2. To serve, divide noodles into 4 bowls and pour in the hot broth. Garnish with basil, fried shallots and egg, and serve with a squeeze of lime.
Tags: _ Fish, Seafood_ Rice, noodles_ Sardines_ Chilli addicts_ Coconut lovers_ Curry_ Easy Asian recipes_ Malaysian cuisine_ Lunch_ Dinner_ All recipes-Coconuts--Curry--fish-

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