Curry Mee (Malay: Mee Kari) is a dish that is unique to Malaysian usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal , and a coconut milk choice of dried tofu , chicken , egg , and mint leave. In certain places and countries in Southeast Asia especially southern Malaysia and Singapore, it is fondly called Curry Laksa where cockles is a must ingredient.
here `s we shows you are ingrediant :
CURRY MEE RECIPE
CURRY MEE RECIPE
600g shelled cockles/bloody clams (optional)
500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200g fried soya bean cubes/tow pok (halved or quartered)
200g cooked pig’s blood, cut into cubes (optional)
300g shredded, cooked chicken meat
500g blanched bean sprouts
600g blanched yellow noodles
300g blanched vermicelli/rice sticks
1kg grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stock
Seasoning:
4 tbsp salt or to taste
1 1/2 tbsp rock sugar
1/2 tbsp MSG (optional)
Spices (finely ground):
100g shallots
25g garlic
3 tbsp coriander seeds
4 tbsp chilli paste
2 tbsp sliced lemon grass
10 peppercorns
1/2 tbsp belacan (Malaysian shrimp paste) granules
Chili oil:
110g chili paste
25g garlic, pounded
175ml to 200ml oil
Method:
Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk, tow pok, and pig’s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)
