Curry Mee or also known as Curry Laksa one of the iconic hawkers food in Malaysia. This is another signature dish from my kitchen which I loved dearly. I have waited for 3 years, keep on trying with my own assumption. Those days internet only used for studies and work. I never thought of looking for recipe eventhough the facility is there. Ha ha ha! My ignorance. Then one day I happen to watch a program in TV channel. Its a Singaporean Chinese hawkers Program. I did not remember the name of the program. Here where by I learned the secret recipe of tasteful Curry Mee. They did not explain in details amount of ingredients need to be used. Then I started to look for the recipe in the internet. Unfortunately I couldn't find the right recipe. Again my assumption to create the recipe. After 2 trials, I manage to get the right amount of ingredients My best tasty curry mee!!!!!!!!!!
Ingredients:
Spice paste :
12 dry red chilies
4 candlenuts
2 inch ginger
2 inch galangal
4 garlic pods
10 shallots
1 inch fresh turmeric
3 lemongrass
3 tbsp. coriander seeds
1/2 tbsp. fennel seeds
2 tsp shrimp paste (belacan)
salt
Spices:
3 inch cinnamon stick
1 star anise
3 cloves
500 gm Yellow noodles
300 gm chicken
dry fry tofu
1 cup thin coconut milk
1 cup thick coconut milk
chicken & prawn stock
1 tsp palm sugar
Seasoning
1 tsp rock sugar
salt
Garnishing
handful long beans chopped
1 cup beans sprouts
hard boil eggs
cooked prawn
Fucuk
Sambal paste
10 dry chili
1 onion
oil
salt
sugar
Boil water in two separate vessel at a time. Cooked about 100 gm fresh prawns in a vessel and boil chicken in another vessel. I added whole prawn with the head to get more sweet prawn stock, This stock is the key ingredient for tasty mee curry. Boil prawns about 10 minutes in low heat. Chicken for about 15 minutes in low heat. Remove from heat. Keep aside the chicken and prawn in a separate bowl. Mix both stock together in a pot and keep aside.
Grind all the ingredients for spice paste in a food processor and keep aside. Add 1 tsp of oil to get more smooth paste.
Blanch noodles, long beans and beansprouts in a hot boiling water for few minutes and keep aside. Fucuk is fried through deep fry and keep aside. Its a optional choice.
Now its time to prepare most important spicy coconut gravy.
Heat about 1/2 cup of oil in heavy bottom vessel. Add spices such as cinnamon, clove and star anise. Then add the smooth grinded spice paste. Let the paste boils till oil separates from the chili slurry. make sure the raw smell goes off. Then add thin coconut milk. Let it simmer for 10 minutes. Then add the stock to the cooked paste. Its about 4 cups stock. Half cooked chicken which separated from the stock added to the boiling gravy together with the stock. Let the chicken cooks for another 15 minutes at least. Finally add the thick coconut milk and seasoning. Opps one more ingredient left! Guess what??? Fried Tofu. Just cut into half and add it to the gravy. Check the consistency of the gravy. It should not be too thick or too thin. Get the right consistency of it. If everything ok, turn off the flame.
Those wants to serve this signature dish with hot and spicy sambal gravy, there is one more steps need to go. Blend the ingredients for sambal paste. Heat oil in a pan. Cook the sambal gravy till oil separates. Add little palm sugar and salt.
Now its the most waited moment to slurp the noodles with piping hot spicy coconut gravy.
Add cooked noodles in a bowl. Pour adequate spicy gravy. Garnish with long beans, beans sprouts, hard boil eggs, cooked prawns, fried fucuk and spicy sambal.
Anyway just give yourself a reward if cannot resist to have a super tasty homemade curry mee.
What I did was, add 1 tsp of cumin seeds in a hot water. Let it soak for a while before serve together with the tasty curry mee. It is believed this cumin water can burn unnecessary fats in our body.
Have a try!
Hi, how many servings is this recipe?
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