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Curry Mee

Ingredients

Instructions

For Chilli Paste (A) :
  • 10 fresh red chillies – seeded
  • 5 dried chillies – seeded
  • 30 grams shallots
  • 3 cloves garlic
  • 25 grams dried shrimp
  • 1 tbsp belacan (dried shrimp paste)
  • 5 tbsp vegetable oil

     
  • Ground chillies, shallots, garlic, shrimp and belacan to form a paste.
  • Saute spice paste with cooking oil until fragrant.  Set aside.
For Garnishing (B) :
  • 500 grams bean sprouts – washed and blanched
  • 300 grams cooked chicken meat – shredded into thin strips
  • 300 grams fresh cuttlefish – sliced into thin strips and scalded
  • 150 grams cockles – cleaned, scalded and shelled
  • 5 sprigs mint leaves – stems discarded

     
  • Prepare ingredients for garnishing
For Stock base (C) :
  • 500 grams prawns
  • 750 milliliters water
  • 1 liter chicken stock
     
  • Blanch prawns in boiling water until opaque.
  • Set aside peeled prawns as garnishing.
  • In a food processor, blend shells and prawn heads with water.
  • Sieve blended mixture. 
  • Combine with chicken stock.

For Stock Seasoning (D) :
  • 1 tbsp belacan (dried shrimp paste)
  • 100 grams shallots
  • 10 cloves garlic
  • 2 stalks lemongrass
  • 10 fresh red chillies – seeded
  • 5 dried chillies – seeded
  • 3 tbsp coriander seeds
  • 10 peppercorns
  • ½ cup vegetable oil

     
  • Ground spices together to form a paste.
  • In stock pot, sauté spice paste with cooking oil until fragrant.
Making Curry Broth (E):
  • 250 milliliters of santan (coconut milk)
  • 2 tbsp rock sugar
  • Salt to taste
  • 200 grams fried soybean puffs – quartered
  • 200 grams cooked, coagulated pig’s blood – cubed (optional)
     
  • Combined sautéd stock seasonings (D) and stock base (C) in stock pot.  Bring to a boil.
  • Add coconut milk, rock sugar and salt. Reduce to low-medium heat to dissolve sugar. Stir continuously.
  • Add soybean puffs and pig’s blood. Continue stirring.

For noodles (F):
  • 500 grams yellow egg noodles – washed and drained
  • 500 grams dried rice vermicelli

     
  • Blanch yellow egg noodles.
  • Blanch rice vermicelli.

 

To serve :
  • Divide egg noodles and rice vermicelli evenly in serving bowls.
  • Garnish with a small quantity of each ingredient in (B) and peeled prawns.
  • Ladle curry broth over noodles and garnishing with some soybean puffs and cubes of pig’s blood.
  • Serve with a tablespoon of chilli paste.

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