Friday, January 18, 2013

Curry Leaves Fried Mee Hoon


For me, curry leaf is sort of a magical ingredient for its lovely aroma (Curry Leaves Grilled Salmon). Essentially a must for Indian savoury dishes (Stir Fried Vegetarian Mutton Curry Leaves), perhaps, just saying or already proven, we shouldn't limit the leaves for curries or stir fried veggies (kam heong prawns). Curry leaf by itself is not really expensive though nothing like plucking it from your garden. I however have not had much success with growing it on my ground, its akin a love hate relationship. Sometimes the plant strives, other times massively eaten up by insects. Still keeping my fingers crossed hoping it will not fail me 100%. Now, to keep the leaves fresh, lets say for a week, store them in an air tight container and keep in the fridge. And then of course, use them as you need them. At the rate I cook, usually I use up all, today ladies and gentlemen, curry leaves is showcased in this noodle dish (Prawn Mee Hoon SoupVegetarian Fried Mee Hoon, Prawn Mee, Mutton Mee Hoon Soup,  Curry Chicken Noodles, Mee Siam, Fried Mee, Lamb Curry Noodles, Noodles In Thai Sauce, Thai Salmon Noodle Soup, Shanghai Noodles & Prawn Mee). Say yes to this Curry leaves Fried Mee Hoon please. Thank you.
  
Ingredients
2 slabs of mee hoon - soaked to soften
1/2 carrot - cut into thin long stripes
3-4 dried red chillies - cut into tiny pieces
3 tbsp anchovies/ikan bilis - soaked and cut into tiny pieces (omit for a vegetarian version or use the mock type made with mushrooms) 
5 garlic - chopped
3-4 sprigs curry leaves - shredded
Oil as needed
Salt for taste

Method:
Heat enough oil and when heated fry anchovies till crispy and brown.
Remove and keep aside.
Leave about 3 tbsp of oil in the same wok.
Add chillies, garlic and curry leaves.
Sauté for 1-2mins.
Add mee hoon and stir all in.
If needed, sprinkle some water while stirring to further soften  mee hoon.
Add in fried anchovies and carrot. 
Season with salt. 
Stir again a couple of times before removing from heat.
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11 comments:

  1. wow!I must be tasty with the aroma from the curry leaves.

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  2. Love the use of curry leaves here! They would certainly add a little attitude to fried mee-hoon. Yum.

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  3. Curry leaves in bee hoon? U r seriously tempting me, Nava!

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  4. I have never thought of adding curry leaves into bee hoon! What a good idea! Thanks!

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  5. Mmm...I can imagine the fragrant of the curry leaf

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  6. Amazing how something so easily done can be one of our favourite dishes! I've never used curry leaves for beehoon before, will try it.

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  7. What a delicious twist on noodles my friend :)

    Cheers
    Choc Chip Uru

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  8. A light and aromatic offering, definitely worth a try

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  9. Looks great, though mee hoon is new to me :)

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  10. very interesting! Looks beautiful and delicious :-)

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