2 medium onions, quartered
3 garlic cloves
2 cm fresh ginger (~ ¼ inch)
6 Tbs. peanut oil
½ teaspoon ground turmeric
½ teaspoon paprika
4 Tbs. ground rice, roasted*
1.5 litres vegetables stock/water (~ 50 oz. or 1 quart 18 oz)
75g raw peanuts, shelled (~ 2.65 oz.)
10 shallots, peeled
250g purple yam, peeled & cubed (~8.8 oz.) Peanut oil to deep fry
2 Tbs. light soy sauce
Plenty of black pepper
500g rice noodles, cooked (~1 lb.) Fresh coriander, chopped Lemon or lime, quartered
Dried chili flakes
Crispy onion or gourd fritters
Using a pestle and mortar, pound the onion, garlic and ginger into a coarse paste. Heat the oil in a large saucepan and fry the onion paste for 5-‐10 min. until softened. Stir in ground turmeric and paprika.
Pour in the ground rice then water, stirring until the ground rice is incorporated. Add peanuts and shallots; bring to a boil. Let the soup simmer while you prepare the yam.
Pour enough oil in a small saucepan to deep-‐fry, about a third of the way. Fry the yam in batches until lightly golden all over. This will prevent the yam becoming mushy in the soup. Drain on kitchen paper.
Continue to simmer the soup until the peanuts are very soft but still hold their shape. Add the soy sauce, fried yam and black pepper. Check for seasoning before serving.
Notes and Instructions
Recipe from has*ba by Tin Cho Chaw, provided by Girl Determined Serves 4, preparation time 55 minutes.
This recipe is made for vegetarians or for consumption during the nine-‐day vegetarian festival, which is celebrated each year on the first day of the ninth lunar month of the Chinese calendar, usually late September or early October. The unusual combination of purple yam and peanuts make the soup hearty and taste very similar to the traditional fish noodle soup.