Thursday, December 24, 2009
"Kesma lagmon" is easier to make than "Chuzma lagmon". It takes less time to cook:)
You can keep noodles after drying them. Just put them in paper box and put in non humid and dark place.
70gr of vegetable oil
300 gr of meat, minced
2 onions, peeled and sliced
2 carrots, peeled and cut in thin long strips
1 capsicum, cleaned and cut in small cubes
2 tomatoes, peeled and chopped
1 potato, peeled and cut in big cubes
Around 600ml of water or stock
Salt to taste
1 tsp of ground coriander
1 tsp of cumin seeds
2 eggs, slightly beaten
50 gr of cold water
1 tbsp of salt
Plain flour as needed
2 tbsp of melted butter or olive oil
Make noodles: mix water egg and salt. Add in flour and form slightly hard dough. Cover it and let it rest for 15 min. After open and roll it in thin flat circle shape. Now sprinkle some flour to avoid sticking. Roll it around itself. Take a very sharp knife and cut in half inch pieces. Then open up every piece and let them dry for 15 min. After you use a needed amount of noodles, you can continue to dry the rest of them and then keep it in box. While they are drying make soup. Heat up the oil and add meat. Fry meat until golden then add onions, fry until onions are soft. Now add in tomato, carrot, potato and capsicum, continue to fry until half ready. Add in water(or stock) enough to cover all the vegetables. Bring water to boil. Reduce the heat and let it simmer for 15min. Add in salt and spices.
In another bowl bring 2 liters of water to boil, add 1 tbsp of salt and put enough noodles in it (I usually use less then half for 4 people). Cook until noodles are ready. Take out and rinse in cold water and add 2 tbsp of butter or olive oil and carefully mix it. Serve in a bowl putting some "Lagmon" (noodles) and topping it with soup. Sprinkle with fresh chopped coriander and enjoy!