Mee Curry
Malaysian favourite Mee curry. This dish can be eaten anytime of the day. Serve it as breakfast, lunch or dinner. You cannot go wrong.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 2
- Category: Noodle/Seafood
- Method: Intermediate
- Cuisine: Malaysian
Ingredients
1/4 chicken chopped into small chunks or 1 large chicken breast cut into chunks
3 x table spoon curry powder
1/2 tsp mustard seeds
1/2 tsp fennel seed
1/2 tsp funegreek seed
1/2 tsp corriander seeds
1 x cinnamon stick
1 x star anise
1 small handfull curry leaves
1 x packet coconut milk
1 x litre water
1 x cm ginger
6 x shallots
4 x cloves garlic
1 stick lemongrass
salt to taste
sugar to taste
3 x table spoon cooking oil
6 x fried tofu balls
2 x fish cake
200g fresh prawns steamed and peeled
1 cup taugeh
200g rice noodles
beansprouts
mint and corriander
kalamansi lime
Instructions
1) Blitz together shallots, garlic and ginger and set a side
2) In a pot add in cooking oil and add in mustard seeds,fennel seeds, funergreek, corrinader seeds, cinnamoon stick, cloves, curry leaves and star anise and fry for a few minutes before adding in blended items and fry until fragrant
3) Then add in curry powder and fry for a couple more minutes, before adding in chicken, 2 cups of water.
4) Once chicken is cooked, add in thecoconut milk, lemongrass with some water and then the fish cakes and . Sprinkle in salt and a dash of sugar and taste
5) Bring curry to small simmer and add in tofu balls
6) In a bowl add in any noodles you like, today we are using vermicelli rice noodles, place taugeh on top and scoop curry onto noodles with a piece of chicken, fish cake, steamed prawns and tofu balls
7) If you have sambal serve with some sambal and kalamansi lime
Keywords: mee curry, curry mee,
