Sunday, December 19, 2010

Penang Curry Mee

Another Penang dish? Another noodle dish? Yes to both. The last time, remember I shared Penang Mee Yoke and Penang Assam Laksa? Maybe, should I also include the  Malaysian Fried Mee? I don't know, you tell me please. But by far, this recipe for the day definitely is the cooking style from Penang. Basically, its Penang Curry Mee and as usual, my style (Home Made Curry Mee). Pretty much its about making the curry broth, of course we need coconut milk and our local herbs and this broth thereafter will be assembled alongside the noodles, chillies and mint leaves. Its also a chicken curry version for keeping it as a halal version (Chicken Curry Potato, Indian Chicken Curry & Chicken Devil Curry). Bowling-bouncing spicy, curry leaves and lemongrass scented curry, generously soaking up yellow noodles and fried chicken, yes, chicken fried ahead and instead of adding into the curry, and as I have already said, garnished with mint leaves and chilli. Vegetarians? You don't need the fried chicken right?

For chicken
7-8 bite size chicken pieces
1/2 tbsp turmeric/kunyit powder.
1/2 tsp crushed black pepper
Oil - as needed
Salt for taste

For curry
2 tbsp meat curry powder (mix with some water for a thick paste)
3 medium size potatoes - cut into medium size pieces
1 large red onion (sliced)
4 garlic (sliced)
1 serai/lemon grass (smashed)
Spices  - 1 cinnamon, 3 cloves and and 1 star anise)
1 cup thick coconut milk
1 1/2 cup water
2 sprigs curry leaves
4 tbsp oil
Salt for taste

Other ingredients
Yellow noodles (as needed) - blanched to soften
2-3 birds eye chillies (optional) - sliced 
Mint leaves

For chicken
Mix chicken with the  listed ingredients.
Deep fry, remove and keep aside.

For curry
Saute onion, garlic, spices and lemon grass.
Add curry paste.
Stir and cook till aromatic and oil splits.
Add curry leaves, 1 1/2 cups of water and potatoes.
Cook till potatoes are tender and soft.
By now, curry should be heated through.
Pour in coconut milk and season with salt.
Simmer to a boiling point.
Assemble noodles, fried chicken, mint leaves and chillies.
Pour curry/gravy over.

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