Curry Mee is a dish that is unique to Malaysia, usually made up of thin yellow egg noodles or/and string thin mee hoon (rice vermicelli) with spicy curry soup, coconut milk, and a choice of tau foo pok (dried tau foo), prawns, cuttlefish, and mint leaves. However, what makes Curry Mee is a special chilli/sambal and pig's blood. The pig's blood is usually coagulated, and in cubes, but can be omitted by choice.
This recipe serves 4.
Blanched in hot water
- 300g mee (yellow noodles)
- 300g mee hoon
- 250g tau geh
- 250g tau foo pok, cut into halves
- 300g cuttlefish, soaked and poached for 1 minute-cut into stripes
- 300g prawns, steamed (liquidised prawns head with 2.5 cups water, boil and seive)
- 250g coockles
- 250g coagulated pig blood, cut into 2 cm cubes, optional
- 2 cups oil
- 400ml coconut milk ( equivalent to 1 big can)
- 3 tsp salt or to taste
- 1 1/2 tsp rock sugar
- 150g shallots
- 8n pips garlic
- 3 tbsp coriander powder
- 4 tbsp ground chilli
- 1 stalk lemongrass, smashed
- 5 tbsp ground chilli
- 3 pips garlic
- 1/2 cup oil
Put all the ingredients in a pot. Cook over a low fire until the fragrant arise and the chilli and the oil is well blended. To make a good chilli oil, the oil must not be too hot or else it will not blend properly.
Heat oil and saute the ground ingredients spices until fragrant. Add in the soup stock and stir well. Bring to boil.
Prepare serving bowls. Put required amount of mee and mee hoon in each bowl and garnish as desired. Scoop the soup onto the contents of bowl. Serve with chilli oil and garnish with mint leaves.