Tuesday, April 20, 2010

Home Made Curry Mee


While I'm a new freebie to the blogging world, I have been cooking for my family for as long as I can remember. But you know what? Always the same dishes repeated over and over. Easy way out instead of trying new recipes. Not any more. I now am more adventurous when it comes to cooking. Here's my first attempt of a noodle dish. This curry mee - vibrant spicy curry with yellow noodles, prawn, cockle, fish ball, fish cakes and garnished with spring onion.

Ingredients 
For curry 
1 cup thick coconut milk
1/2 tbsp onion paste
1/tsp ginger paste
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 except for coconut milk in a bowl)
1 1/2 litres prawn stock (simmer prawn head and shells to extract or use other type)
1/4 cup oil
Salt for taste

To assemble (estimates - 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 (sliced thinly)
2 to 3 boiled eggs - (cut into two)
1 packet tofu pok (cut into two)
2 stalks spring onion (sliced thinly)

Method
Heat oil and fry curry paste over low heat till aromatic and oil splits
Pour prawn stock and season with salt.
Blanch fresh prawns inside; remove and keep aside
When heated through, pour coconut milk.
Add noodles in a bowl and assemble with the rest of the ingredients.
Pour curry over and serve.
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3 comments:

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

    ReplyDelete
  2. Hi Anonymous,

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

    ReplyDelete

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