Tuesday, April 20, 2010

Home Made Curry Mee

Hi there all you 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, question now is whether you have been cooking? Honest answer please. That's okay if you have not because sometimes other things may be the other priorities. Nothing to be shy about in admitting we have been eating at the hawkers. Regardless, if you are considering a one bowl wholesome meal (Indian Mutton Meatball Soup & Assam Fish Curry) for the next day or for the weekend (Tom Yam Fried Mee Hoon & Kampung Fried Rice), right now, I am going to introduce this good till the last mouthful Home Made Curry Mee (Crab Curry, Mutton Parathal & Chilli Soy Fish). Yeh! By the way, you have to believe me when I say this noodle dish is my first attempt. Yes, it  was. 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. Okay, I think I do hear you querying about coconut milk. What's there to fear? Westerners are now happily professing on coconut milk goodness, of course, the choice is yours. Do substitute it with whichever milk you can possibly think of. Take care foodies.

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!!

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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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