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Self cooked: Curry Mee

The curry mee is a popular dish in Malaysia. It is made up of thin yellow noodles and curry soup.


curry mee, curry soup, food, mee curry, recipes, yellow noodles,
Yellow Noodles


Adapted from the Original recipe from Classic Asian Noodles By Lee Geok Boi  (online preview)

Ingredients:

Hokkien mee 600 g
Bean sprouts 300g


Spice paste

Shallots 250g peeled
Garlic 100 g peeled
water 180 ml
Meat curry powder 1 cup


Chicken curry sauce

Water 1 liter
Grated coconut 500g
Tamarind paste 3 tbsp
Cooking oil 4 tbsp
Cinnamon 6 cm
Cloves 2
Cardamom pods 2
Chicken 500 g chopped into small pieces
Salt 1 tsp

Curry soup
dee-fried soy bean puffs 4 large pieces
chicken stock 750 ml
salt 1 tsp



    Method:
    1. Prepare spice paste. Place shallots and garlic in a blender and process with a little water until fine.
    Set aside. Mix remaining water and curry powder together to get a thick paste. Set aside.

    2.Prepare curry sauce. Mix half the water into grated coconut then squeeze through a muslin bag or cloth lined strainer to extract coconut milk.Set aside.

    3.Mix half the remaining water into squeezed coconut, then squeeze again through a muslin bag or cloth lined strainer to extract second milk.Set aside for use in curry soup

    4.Mix remaining water into tamarind paste. Strain liquid and discard solids. Divide tamarind juice into 2 portions.

    5.Heat oil a pot and saute cinnamon, cloves, cardamoms, ground shallots and garlic until fragrant. Add curry powder paste and fry until oil separates from paste. Set half the fried curry paste aside for use in curry soup.

    6. Add chicken, salt and 1 portion of tamarind juice to pot and bring to boil.

    7. Add first coconut milk and bring to the boil. Lower heat and simmer until chicken is cooked.

    8. Prepare curry soup. Rinse deep-fried soy bean puffs in cold water and squeeze dry. Cut puffs into bite sizes pieces, as they will swell in soup. Place all ingredients, second coconut water and remaining portion of fried curry paste and tamarind juice into a pot and bring to boil.

    9. Prepare to serve noodles. Bring a pot of water to the boil and blanch bean sprouts for 10 secs.Drain well and divide into serving bowls.

    10. Return water to the boil, then blanch Hokkien mee or rice vermicelli until tender but al dente. Drain well and divide into servings bowls on top of bean sprouts.

    11.Ladle hot curry soup and deep fried soy bean puffs over noodles on top with curry sauce and pieces of chicken.
    Serve immediately



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    Curry Mee

    Bean sprouts & soy bean puffs replaced with my daughters favorites: shrimps, cucumber and boil eggs.

    Added chili and spring onions for garnish.

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