Tuesday, April 20, 2010

Home Made Curry Mee

Hi there all you delightful foodies,
How it's been so far at your front? I sincerely want to hear you saying "life is awesome" although I know obviously, our daily curve cannot forever be spiraling up all the way. There must be the downturns as well, otherwise, we won't challenge ourselves to move forward positively to overcome challengers. Alright, so much of advice, now, the next question is have your been cooking? Honest answer please. That's okay if you have not because sometimes other things may be the other priority. Nothing to be shy of in admitting we have been eating at the hawkers.

Regardless, if you are considering a one bowl wholesome meal for the next day or for the weekend, right now, I am going to introduce this good till the last mouthful Home Made Curry Mee. Yeh! By the way, you have to believe when I say this noodle dish is my first attempt. Yes, it is. Well, well, well, I suppose one of the motivation of blogging is trying new dishes, I'm glad I did it. Dang! So, here I have for you this curry mee - power packed curry broth, drenched generously over yellow noodles, prawn, cockle, fish ball, fish cakes, garnished with spring onion. Take on from me please. Okay, I hear you whispering about coconut milk. What's there to fear?. Westerners are now happily professing on coconut milk and its by-products benefits. You know what I think? Perhaps they realise they can't forever bang-bang-bang on, on olive oil only. Aha!

1 1/2 litres prawn stock (simmer prawn heads and shells to extract broth or nothing should stop you from using store bought stock) 
1/4 cup oil

Salt for taste

For curry 
1 cup thick coconut milk
1/2 tbsp onion paste
1/tsp ginger pasteook
1 tsp garlic paste
1 1/2 tbsp dried chilli paste (or as needed)
1 tsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1  inch lengkuas/galangal - smashed
1 serai/lemongras - smashed
(** Combine all the ingredients together except coconut milk) 
For assembling (estimate - more or less)
1/2 packet yellow mee -blanch to soften
10 fresh prawns
1 handful cockles/kerang (blanch and remove shells)
5 to 6 fish balls
1/2 fish cake (slice thinly)
2 to 3 boiled eggs - (cut into two)
1 packet tofu pok (cut into two)
2 stalks spring onion (slice thinly)

Heat oil and fry curry paste over low heat till aromatic and oil splits.
Pour prawn stock and season with salt.
Blanch fresh prawns in this curry broth, remove and keep aside
When curry broth is really heated through, pour coconut milk.
Meanwhile, assemble noodles along the rest of the ingredients in a bowl.
Pour curry over and garnish with spring onion.
Time to dig in!!
Oh, don't forget to trend alongside "cook with nava-k"on every other social media please! Oh-well, I am not aiming for popularity but, let me be honest. It does feel good when I garner followers and likes. Bye. Take care all you great people.  

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  1. hi... can i change coconut milk to normal powder milk?

  2. Hi Anonymous,

    You can if you like but I have to be honest that I have never tried before.


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