Calf’s foot curry noodles
This incredible dish of calf's foot curry noodles uses calf's foot from family-run butchers HG Walter. The rich and unctuous quality of calf’s foot make a slurpable coating for egg noodles. Dishes like this are a perfect example of Chinese cookery, where ingredients are appreciated for their texture, combined with the fragrance and heat of Thai cuisine. It's a style of cookery that can be found in Bangkok’s Chinatown, and at Luke Farrell’s very own Speedboat Bar.
Ingredients
Metric
Imperial
- 2 calves' feet, sliced lengthways and cut into three sections
- 1 tbsp of vegetable oil
- 3 tbsp of Thai red curry paste
- 1 tsp Madras curry powder, good quality
- 1 tbsp of shrimp paste
- 1 tbsp of palm sugar
- 1 tbsp of fish sauce
- 200g of thin egg noodles, cooked briefly, leaving a bit of bounce in them
- fresh coriander, and lime wedges, to serve
Method
In a pressure cooker or deep pot add the calf’s foot, oil and red curry paste
- 2 calves' feet, sliced lengthways and cut into three sections
- 1 tbsp of vegetable oil
- 3 tbsp of Thai red curry paste
Cook, turning often until it smells cooked and the ingredients are coated in a rich red oil
Add the curry powder and cook carefully until it loses its raw edge
- 1 tsp Madras curry powder, good quality
Add the shrimp paste and then the palm sugar. Raise the heat and caramelise the sugar slightly. Add water to just cover, and cook over a low heat for 1 hour 30 minutes. Alternatively, pressure cook for around 30 mins or until it turns into a silky stew
- 1 tbsp of shrimp paste
- 1 tbsp of palm sugar
Reduce the sauce until it’s thick, then add the fish sauce
- 1 tbsp of fish sauce
Spoon sparingly over plates of freshly cooked egg noodles, adding a squeeze of lime and some coriander
- 200g of thin egg noodles, cooked briefly, leaving a bit of bounce in them
- fresh coriander, and lime wedges, to serve
Eat with chopsticks; the rich oily sauce will coat the noodles and every slurp
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