Curry Mee (curry noodles)

Curry Mee

Ingredients:

280 g mee (noodles)

100 g bee hoon (rice vermicelli) soaked

3 stalks smashed lemon stalk

2 stalks curry leaves

15 g bean sprouts

1 & 1/2 tbsp curry powder

1 liters of thin coconut milk

200 ml of thick coconut milk

Sub ingredients:

1/4 chicken cut into pieces

10 pcs tau pok (soya bean cake)

30 g cockle flesh

cuttle fish (boiled and cut into pieces)

Curry Spices (pounded):

6 shallots

1/2 whole garlic

1 small piece turmeric

15 g galangal

4 pieces candle nuts

A small piece of belacan (prawn paste)

3 tbsp chili paste

Seasoning:

1/2 tsp msg

1/2 tbsp sugar

A little bit of salt

Method:

1 Curry soup: Heat 6 tbsp oil, sauté curry spices until fragrant, add in lemon stalk, curry leaves,

        curry powder and chicken. Keep stir-frying.

2 Pour in thin coconut milk and simmer in low heat until the meats are cooked. Add in tau pok, 

        cook for another 5 minutes, pour in thick coconut milk and seasoning. Bring to boil.

3 Blanch mee, bee hoon and bean sprout until cooked. Drain and put in  serving bowl.

4 Place cockle and cuttle fish on top, then fill in the curry..

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