Besides spices, curry leaves are favored
for Indian cuisine. My curries are not complete without curry leaves added
inside. I also use curry leaves for stir fries, that too when prepared in a
typical Indian style. The leaves impart an aromatic fragrance which is
simply irresistible. For a change, I gave a try to curry leaves for this
fried mee hoon and it turned out fabulous. If you look through the list
of ingredients, you will notice that it’s just a handful you need but definitely
the highlight and standout is the curry leaves.
Enjoy this fried
mee hoon anytime of the day and maybe you should consider as the start up for
this weekend.
Ingredients
2 slabs of mee
hoon - soaked to soften
1/2 carrot - cut
into thin long stripes
3-4 dried red chilies
- cut into tiny pieces
3 tbsp
anchovies/ikan bilis - soaked and cut into tiny pieces
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 chilies,
garlic and curry leaves.
Sauté for 1-2mins.
Add mee hoon and
stir all in.
If needed,
sprinkle some water while stirring to cook the mee hoon.
Add in fried anchovies,
carrots and salt for taste.
Stir again a
couple of times before removing from heat.
wow!I must be tasty with the aroma from the curry leaves.
ReplyDeleteLove the use of curry leaves here! They would certainly add a little attitude to fried mee-hoon. Yum.
ReplyDeleteCurry leaves in bee hoon? U r seriously tempting me, Nava!
ReplyDeleteI have never thought of adding curry leaves into bee hoon! What a good idea! Thanks!
ReplyDeleteMmm...I can imagine the fragrant of the curry leaf
ReplyDeleteAmazing how something so easily done can be one of our favourite dishes! I've never used curry leaves for beehoon before, will try it.
ReplyDeleteWhat a delicious twist on noodles my friend :)
ReplyDeleteCheers
Choc Chip Uru
A light and aromatic offering, definitely worth a try
ReplyDelete