Curry Mee

I made Curry Mee or Curry Noodle for breakfast gathering with my girlfriends on Mother's Day.  I used yellow noodle for this.  You can use flat rice noodle or known as keow teow or even rice vermicelli aka mee hoon/bee hoon

Wikipedia's explanation - https://en.wikipedia.org/wiki/Curry_Mee
 

Tau pok is fried bean curd - see pictured.  See explanation from http://www.malaysianfood.net/glossaryT.htm

Tau Pok

Deep-Fat Fried Tofu, Fried Bean Curd

Chinese for a Deep-Fried Tofu. This fried tofu, usually in the form of 2 inch cubes, is often sold readymade packaged in plastic bags. It is chewier in texture, 'puff' like, and floats when first put in soups or noodle soup dishes e.g. Penang Curry Mee [Penang Curry Noodles].

Picture Courtesy of Rasa Malaysia

Picture Courtesy of Mr Google

Curry Mee
Serving 3-4pax

Ingredients
500gm of noodle (or rice noodle
2tbs heaps of chili paste (http://sathiaraniskitchen.blogspot.qa/2015/05/the-making-of-basic-ground-chilly-paste.html)
3tbs heaps of chicken curry powder
1tsp of turmeric powder
a handful of curry leaves
1-2 medium size lemongrass stalk - crushed lightly
5-6 springs of mint leaves only
400ml coconut cream/milk
200ml of water
150gms of chicken meat - I used chicken thigh only flesh - cut into small pieces
10 fish balls - halved
6-8  tau pok - halved
salt to taste
prawns -optional

For Garnishing
few sprigs of mint leaves
boiled egg - half
bean sprouts - blanched in hot water - I had omitted this as I ran out of bean sprouts
spring onion


Method

1. Heat pot with some oil.
2. Once oil is hot, add in chilli paste
3. Fry the paste till the oil separates.
4. Once the oil splits, add in curry leaves and mint leaves (halved) lemongrass, turmeric and curry powder, stir well, with the chilli paste.
5. Add 2 - 3tbs of water to the curry paste ensuring that they do not burnt. Keep mixing till the oil splits.
6. Add your chicken pieces to mixture, mix well and stir for a few minutes.
7. Add 20ml water and let it come to one boil.
8. Add coconut milk, salt and mix well, reducing fire to slow and allow coconut to come to slow boil.
9. Add the fish ball, tau pok and prawns (if using) allow it to simmer further for several minutes, making sure the coconut milk do not split. Keep on warm before serving.
10. For serving - In a bowl, place an amount of noodle, bean sprouts, egg and pour the curry (this should be steaming hot), together with the chicken meat, fish ball and tau pok pieces and garnish with spring onions and mint leaves.
11. Serve hot.

Enjoy

Sathiarani