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Powerd By : NorthPony
Curry Mee


Curry Mee is a Penang hawker noodle dish. It is made up of egg noodles (mee) and rice noodles (bihun) in a coconut-milk based curry soup and served with bean sprouts, bean puffs (taupok), prawns, cockles, cubes of coagulated pig's blood, cuttlefish, mint leaves, a helping of chilli paste, and some times eggs and chicken meat.
The Penang Curry Mee closely resembles what is known in other states as Laksa, with noted differences.

Recipe :

Ingredients:
•  600g shelled cockles
•  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, available in local wet markets), halved or quartered
•  200g cooked pig blood, cut into cubes (optional)
•  300g shredded, cooked chicken meat
•  500g blanched bean sprouts (taugeh)
•  600g blanched mee
•  300g blanched meehoon
•  1kg grated coconut, mixed with 4 litres water and squeezed for general santan to be used as main stock

Seasoning:
•  4 tbsp salt or to taste
•  1 1/2 tbsp rock sugar
•  1/2 tbsp monosodium glutamate

Spices (finely ground):
•  100g shallots
•  25g garlic
•  3 tbsp coriander seeds (biji ketumbar)
•  4 tbsp chilli paste
•  2 tbsp sliced lemon grass (serai)
•  10 peppercorns
•  1/2 tbsp belacan granules

Chilli oil:
•  110g chilli 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 general santan, tow pok and pig 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 mee and meehoon. (Should the gravy or stock curdle, strain it.)

For the chilly oil: Saute garlic and chilli paste in oil until the chilli disintegrates and oil floats to the surface. (Use this to garnish when serving.) 



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