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Curry Mee Recipe
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Ingredients : |
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300g
150g
4
2
2
2 tablespoons
200g
For the curry
300g
1 cm
1 cm
1 cm
2
3
4
8
1 cm
4 cloves
4 cups
2 tablespoons
1 teaspoon
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Yellow noodles (Hokkien Mee), wash and
drained well.
Bean sprouts, blanched
Pieces of bean curd, sliced
Red chilies, sliced thin
Limes, cut into 4 pieces
Fried shallots slices
Chicken pieces
Grated coconut, extract 2 cups of thick
milk
Fresh turmeric
Fresh ginger, sliced
Galangal, sliced
Lemon grass (white part), sliced
Candlenuts
Dried chilies, blanched
Shallots, peeled
Shrimp paste
Garlic, peeled
Water or stock
Cooking oil
Salt
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Method :
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Use a food processor to
grind the turmeric, ginger, galangal, lemon grass, candlenuts,
dried chilies, shallots, shrimp paste and garlic into a fine paste
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Heat the oil in a pot.
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Fry the curry paste until
fragrant.
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Add in chicken pieces.
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Fry for 2-3 minutes.
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Add water or stock and
bring to boil.
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Add bean curd, coconut
milk and salt.
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Simmer the curry over low
heat. Keep warm
To serve
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Put some bean sprouts,
noodles and ladle the hot gravy in.
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Garnish with sliced
chilies, shallots and a piece of lime.
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