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Receta Curry Mee/Noodles

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Curry Mee/Noodles
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Ingredientes

  • 1 lb Peeled Shrimps
  • 2 Packs (2 x 90 g) Tofu Puffs, halved
  • Some Cooked Fried Fish Cakes or Fish Balls
  • 120 g Dried Yellow Noodles, cooked or Fresh Yellow Noodles, scalded
  • 250 g Rice Vermicelli, cooked and drained
  • 300 g Bean Sprouts, scalded
  • 120 g Long Beans, cut into 1 inch in length, cooked and drained
  • 8 Hard boiled Eggs, halved
  • Some Kalamansi
  • 6 to 8 Cups Chicken Broth
  • 2 Cups Coconut Milk
  • 4 Pandanus/Pandan Leaves, knotted

  • ¼ Cup Fresh Curry Leaves
  • 1/3 Cup Peanut or Vegetable Oil

  • Sugar, to taste
  • Sea Salt to taste


  • Spice Paste

  • 70 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
  • 4 Stalks Lemongrass, chopped
  • 4 Fresh Red Chilies, seeded and coarsely chopped
  • 25 g Fresh Turmeric, coarsely chopped

  • 50 g Galangal, coarsely chopped
  • 300 g Shallots, peeled and coarsely chopped
  • 4 Cloves Garlic, peeled and chopped

  • 3 tsp Roasted Shrimp Paste (Belachan)

  • 10 Candlenuts
  • 3 Tbsp Ground Coriander
  • 1 Tbsp Ground Cumin
  • ½ tsp Ground Aniseed
  • 1 tsp Ground Black Pepper

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