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..
