Chef Veena Arora is the President’s awardee Chef De Cuisine at The Spice Route at The Imperial, honoured with the title of Best Lady Chef by the Ministry of Tourism in India in 2012. Born and brought up in Thailand, she took the cuisine at The Spice Route to a global level making it one of the Best South East Asian Restaurants in the world, pleasing Queens and celebrities.

Here’s her make-at-home favourite, Kieow Tieow Naam, for LBB’s {The Recipe Project}

Ingredients

Method

  1. Pour water into the pot and boil it with the stock cube
  2. Mince or slice the chicken, add it to the water
  3. Cut the cabbage into 1” and the normal cabbage into thin slices
  4. Chop the spring onions
  5. Sauté the garlic till light brown
  6. Put the noodle in the stock, when noodle is almost done, add the rest of the ingredients except garlic. When done garnish with sautéed garlic.

Accompanying Sauce, If Desired

Chop 5 gms of garlic and 10 gms of chillies. Add to 20 ml of boiled water and 5 gms of sugar; vinegar and fish sauce to taste.

N.B. All recipes belong to the chef and are published with permission by Little Black Book. Reproduction of this recipe for print and circulation is not permitted.