Monday, July 4, 2011

Curry Mee (Vegetarian)


Helloo!! 
Knock-knock. Wake up please. Please wake up to this vegetarian curry mee (Vegetarian Mutton Rendang & Vegetable Soup). Bowl food again please (Ikan Bilis/Anchovies Mee Hoon SoupPrawn MeeAssam Laksa, Mee RebusMutton Mee Hoon Soup & Curry Chicken Noodles). No other, no ordinary, not even any close to any other curry mee. This is nava-k's vegetarian curry mee (Home Made Curry Mee). Proudly I process, I must actually that this is my brain invention. Believe me you. A thundering and storming curry mee vegetarian (Vegetarian Mee Hoon) made from homemade curry paste, coconut milk, fried brinjals, tofu, green chillies and spring onion. Now, will you please stop with the same question over and over again on coconut milk. Look, you don't like, then use whatever milk you like. That's it. For the big meat eaters, you still persist on meatiness, add some blanched/boiled chicken, fish balls, fish cakes or anything that crawl, swim, jump, fly or sting. I love you too followers of "cook with nava-k". Whoever said, vegetarian food must always be the typical Indian dishes? No, of course not, in Malaysia, we have other choices. This Curry Mee Vegetarian evidently says it all. 

Ingredients
For the Curry
1 tbsp dried chilli paste (or as per taste)
1 tbsp plain curry powder (or as per taste)
1 tbsp shallot paste 
1/2 tbsp ginger paste 
1 serai/lemongrass - crushed
2 pieces asam keping/ dried tamarind fruit 
1/2 liter vegetable stock (either ready made stock or simmer carrots, red onions and celery sticks)
2 cups thick coconut milk
1/4 cup oil
Salt to taste

Other Ingredients
1 packet yellow mee/noodles - blanched to soften
1 piece white hard tofu - sliced, season with salt and lightly fried 
3 small Chinese brinjals/eggplant - sliced, add salt and fried
2 green chillies - cut into two and sliced
2 stalks spring onions - sliced thinly

Method:
Into a bowl, mix together chilli paste, curry powder, garlic, shallot and lemon grass.
When oil is heated, fry the chilli mixture.
Stir and fry till oil splits. 
Pour in vegetable stock, add asam pieces and season with salt.  
Simmer till heated through.  
Pour in the coconut milk and simmer, again to heat through. 
Keep it simmering or simmer again before assembling.  

To Serve:
Assemble noodles with fried brinjals, tofu, green chillies and spring onion.   
Pour curry gravy and enjoy your meal.
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8 comments:

  1. i love curry mee no matter vegetarian or not

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  2. It looks so tasty. I feel like having a bowl too...slurp!

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  3. Home cook are the best.if added daun kesum....voila....best.

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  4. Wow, I am salivating! Lol. But seriously, I've always had a thing for curry mee and vegeterian food. That brinjals look delicious. However I'd prefer to use vermicelli/bee hoon instead of yellow mee. =)

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  5. Hi everyone,
    I suppose we modify the recipes to suit our taste and preferences which I so all the time.

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  6. That looks so creamy, and looks so yummy! I missed curry mee.

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