Thursday, July 7, 2011

Cooking ~ Curry Mee

I try to make something different for dinner, besides dishes & rice. And today I have the calling to make it a Curry Mee day.

Since I uprooted and landed in KL, the only chance I get to eat authentic Penang curry mee is well, yeah, whenever I visit Penang. I love it with cuttlefish strips, coagulated blood, cockles & tofu puffs and not to mention the dark slightly burnt aromatic sambal. Soulful combination! One of a kind and it is hard to find such authentic version here.

Of course, my curry mee is the easy peasy version. I could not afford to grind the spices from scratch. I am actually clueless about spice. Salt and pepper is all that I know.


INGREDIENTS
Soup:
1. 1 packet of instant curry paste (I used Adabi's Chicken Curry Paste)
2. A handful of curry leaves
3. 2 lemon grass stalks (white parts only - smashed)
4. Water or stock (I made anchovies and dried prawns stock)
5. 1/4 cup of coconut milk
6. 1/4 cup of evaporated milk
7. 1/4 tsp of palm sugar/sugar
8. 1/2 tbsp of fish sauce or 1/4 salt
9. Tofu puffs

Toppings/Garnishing:
1. Fish cake (scalded and sliced)
2. Prawns *optional (scalded)
3. Mint leaves
4. Fried shallots

Others : (scalded)
1. Yellow noodles
2. Meehoon/vermicelli (or whichever type of noodles preferred)
3. Beansprouts

METHOD - Curry Soup :
1. If you are using stock, prepare the stock in advance. Let them simmer for atleast 1 hour before using them.
2. Heat oil, saute curry leaves till fragrant.
3. Add in lemon grass stalks.
4. Pour in curry paste. Stir till fragrant.
5. Add in stock. Let it simmer for another 15 mins.
6. Add in coconut and evaporated milk mixture. Simmer for another 5 mins on low fire.
7. Add sugar and fish sauce. Adjust to taste.
8. Add in tofu puffs.
9. Keep on simmering on low fire till ready to serve.

To serve:
1. Scald noodles and beansprouts in a pot of boiling water.
2. Scoop curry soup together with tofu puffs on top of noodles.
3. Garnish with previously scalded fishcake slices, prawns and mint leaves.

Result
DH - Woah, like the shop wan ler.... healthier version. Anymore for supper?
Me - I like it because it is not as oily as what we get outside. Not overly rich with coconut milk as I replaced half of it with milk.


10 comments:

mom2kiddos said...

DH is one lucky husband - get to eat all your yummy cooking. And I can see you put a lot of effort in cooking too! You Penang lang ah?
Adabi paste nice ah? My mom recommended me A1 curry paste - very good. I use it to cook curry chicken. I guess you can use for curry mee also.

Catheryn @ PinkBibs said...

I am Tpg lang and used to study in Penang and also frequently visit Penang.

Adabi paste passed our test la. Yeah, A1 is good but I could not find it today so Adabi pun jadi la :)

LittleLamb said...

wow..so many nice food n food posts. it is because its ur new kitchen that motivate u? cos for me, if i hv a complete nice kitchen, surely i m motivate to cook...*strange me*..

very nice indeed. home food are the best.

Catheryn @ PinkBibs said...

Hey Rachel,

My previous and current kitchen is not much different. I cook a lot too when I was in the previous home. But I cook more now because really bored of eating out and yes you are right, home cooked food is much better and definitely safer (so many news about tainted food and ingredients out there!)

I'm a full-time mummy said...

Ooo.... curry mee I like!!

Catheryn @ PinkBibs said...

thank u thank u :)

mom2kiddos said...

Eh hiao kong hokkien uah boh?

Catheryn @ PinkBibs said...

Germaine,

Wua si 100 pa sien hokkien lang. sure eh hiao la... ;)

lu leh?

mom2kiddos said...

Har har har.... so funny trying to talk Hokkien in words!! Tam pok, tam pok, eh sai la. Wa eh mak si Hokkien lang lai maah...

Catheryn @ PinkBibs said...

Haha! It is funny to type Hokkien :)

Oh.. next time oo secret, then wa lang kong hokkien uah la ok?