Quickie Curry Mee Recipe – A Surprised Supper Meal!

When I asked my daughter what she wants to eat for supper, she told me cheekily that she wanted curry mee. She knew that it is quite impossible for me to cook up something that complicated for supper. However, she was in for a surprise when I managed to prepare a very simplified version of curry me using all the ingredients that I have within 30 minutes. First I put two pots water to boil at the same time, one to cook the bihun (rice vermicelli) and one for the curry mee soup. I recycled the bihun hot water and used it to make a hard boil egg. While waiting for the water to boil, I prepare the shallots and serai (lemongrass) from my garden. For the creamy taste, I used cheese as a substitute for coconut milk (santan). So, here is another quickie meal recipe.

Quickie Curry Mee
Ingredients
Prawns, 3 pcs with shell
Cheese, 1 piece (or you can use evaporated milk)
Water, 2 rice bowls
Oyster sauce, 1 tablespoon
Curry powder, 2 table spoons mixed with a little water \
Chilly Powder, 1 teaspoon (optional) \
Shallots, 3 pcs, chopped finely
Serai, 1 pc, chopped finely \
Salt to taste
Egg, 1 pc, hard boiled and cut into two
Long beans, 2 pcs, cut into 1 inch length
Bihun (rice vermicelli, I don’t have yellow mee in stock) , 2 servings, cook shortly in hot water to soften

Bring water for soup to a boil and add in the prawns. Add in the oyster sauce, cheese, long beans and salt to taste. Let the soup boil for a short while and turn off the fire. Heat up wok and put in a little vegetable oil. Sautéed the serai and shallots until golden brown. Then add in the curry paste and chilly powder. Stir fry the mixture until fragrant. Put the fried mixture into the soup. Put some of the soften bihun on a bowl and pour the soup over it. Garnish with hard boil egg and serve. ‘Daddy’s Curry Mee is ready’, I called out. My daughter didn’t believe me until she sees it for herself! Ha ha ha!