Authentic Penang Curry Mee Recipe

Everyone loves the taste of Penang curry mee. It is also one of children’s favourite foods. The Curry mee hawkers put a lot of flavour enhancers in the soup that they sell. I don’t like to use food flavour enhancers in my cooking. The secret to a good Penang curry mee is the chili. Nothing beats a home cook curry mee. Here is the Penang curry mee recipe. Some of the ingredients...........................................The Curry Mee chili The soup. I did not use pig's blood, cockles and sotong as my kids don't like these food. Instead, I used fish ball and fish cake. Penang Curry Mee Recipe 1) Curry Mee Chili Blend this -Shallots, 5 pcs -Dried Prawns, 2 table spoons, soaked in water to soften -1 stalk of serai (lemongrass) Chilli paste, 150gms Salt, 1 teaspoon Curry Powder, 3 table spoons Belachan, 1/2 table spoon (optional) Sautéed the blended chili and dried prawns using 8 table spoons of oil until fragrant. Add chilli paste, curry powder, belachan, salt and curry powder. Stir using low heat until fragrant. 2) Soup Ingredient 6 bowls of water Chicken carcass ½ a coconut milk(add more if you want like the soup to be more creamy) 2 stalks of serai (lemongrass), bashed Salt to taste 2 table spoon of the above curry mee chili Prawns, 300 gms Toufu pok (deep fried tofu), 10pcs, cut into half Make the soup stock using chicken bones or carcass and add in lemongrass. Use 6 bowls of water. Put in the long beans, 2 table spoon of curry mee chili and add in ½ a coconut milk. Add in prawns. Add salt to taste. (Make sure the soup is salty enough so that the curry mee will taste better when you add it to the noodles). Add tofu pok before serving. 3) Mee, bihun and taugeh Yellow Mee, 300gms, blanched with boiling water and drained Rice vermicelli (bihun, 1/4 packet), blanced with boiling water and drained Beansprout(Taugeh), 300 gms, blanched with boiling water and drained 4)Garnishing Cockles, 500 gms, blanched and shelled Wet Cuttlefish, 1, (sotong kembang), blanched and cut into small strips Cooked pig’s blood, 300 gms, cut into cubes Long Beans, 5ps, cut into 1" length, blanched in hot water Eggs, 2, hard boiled and cut into four Note : I did not use cockles, cuttlefish and pig's blood in the above pictures because my kids don't like these. Put Mee and vermicelli in bowl and garnished, then add soup and chili Remember to add more curry mee chili in your curry mee before serving! Related Post 1) http://peteformation.blogspot.com/2008/11/quickie-ee-mee-egg-noodles-recipe-halal.html 2) http://peteformation.blogspot.com/2008/10/fried-teo-chew-mee-tiau-noodles-without.html 3) http://peteformation.blogspot.com/2008/10/authentic-penang-hokkien-mee-prawn-mee.html 4) http://peteformation.blogspot.com/2008/12/authentic-penang-assam-laksa-recipe.html