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 Curry Mee ready |
 All the ingredients are boiling |
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This is a Southern Malaysian state of Johor's style of making curry noodles that can be had for lunch or dinner. It is simple to make even with minimal ingredients but promises to leave your tummy full.
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Ingredientes
- Curry:
- 8-10 fishballs (in full or halved)
- 8-10 fishcake (sliced)
- 8-10 vegetable fishballs (in full or halved)
- 5- 6 chicken with bones pieces - chopped into two (optional)
- 2 silky tofu - triangled
- 5 -6 dried tofu (if available) - halved
- 2-3 tbsp curry powder
- 2-3 tbsp chilli paste
- 8 clove of garlic - finely minced
- 2-4 small onions - finely minced
- Salt to taste
- Water
- Thick coconut milk - 1 coconut or about half tin
- Daun Kesum (Vietnamese mint leaves) if available
- Noodles:
- Any egg noodles available in the market
- Mustard leaves (if available) or Pak Choy (leaves only)
- Beans sprouts (optional)
- Water - to boil noodles
Direcciones
- Take a big pot and fry the garlic and onions till golden brown (but not burnt).
- Then stir in the chilli paste till you see the oil then add the curry powder and keep stirring (careful not to burn the bottom of the pot). If you find it dry, add more oil and glaze with little water. Stir until no raw smell.
- Next, fry all the ingredients for the curry and add lots of water making it watery (like a broth).
- Finally add salt and coconut milk, stir and add the Vietnamese mint leaves (daun kesum). Let it boil and turn off the stove.
- Noodles:
- Separately blanch/cook the noodles with the vegetables (enough for how many people you are serving) in hot boiling water.
- Once the noodles are cooked, toss them in individual bowls and pour over the hot curry and serve immediately.
