Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, curry noodle (mee kari). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Curry mee or curry noodles is a favorite Malaysian dish made from yellow egg noodles and curry broth. Another version is to use rice vermicelli instead of yellow egg noodles. Curry Noodle or Mee Kari using Instant Noodle. This dish is so well accepted, it has been made into fusion food of other nationalities in the Southeast Asian Region.
Curry Noodle (Mee kari) is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Curry Noodle (Mee kari) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook curry noodle (mee kari) using 31 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Curry Noodle (Mee kari):
- Prepare A. Chicken Broth
- Prepare 1 whole Chicken (small size)
- Make ready 5 crushed garlic (chicken cavity)
- Get 5 slices ginger (chicken cavity)
- Take 8 slices ginger
- Take 3 stalks lemon grass - bruised
- Make ready 5 garlic - crushed
- Take 2-3 tsp chicken bouillon powder
- Make ready B. Blend smoothly
- Make ready 1 large yellow/brown onion
- Get 1 stalk (7 cm) lemon grass - sliced
- Take 2 inch galangal / ginger
- Prepare 6 garlics
- Get 8 candlenuts
- Prepare C. Curry Mixture (paste)
- Make ready 4 tbsp meat curry powder
- Make ready 2 tbsp ground dried shrimp
- Take 2 tbsp chili powder/chilli paste
- Prepare D. Coconut Milk (add last to the broth)
- Prepare 1 tin coconut cream (see pic)
- Get 1 tin coconut milk (see pic)
- Get 1-2 tsp chicken bouillon (or to taste)
- Get Salt (to taste)
- Take E. Accompaniments
- Make ready Yellow noodle or vermicelli
- Get (blanched/soften)
- Get Chopped Chicken (from A)
- Take Fresh washed bean sprouts (or blanched)
- Make ready Blanched Fish ball / fish cake
- Prepare Coriander/continental parsley (opt)
- Make ready (Chopped & sprinkle on top)
Marinate chicken slices with McCormick® Curry Powder and Ground Turmeric, then add them into the pot and stir-fry for a short while. Add in chicken stock and increase heat. Curry Mee is a Malaysian yellow curry noodle soup made with yellow egg noodles and a rich curry broth. Curry Mee is easy to make, delicious and satisfying!
Instructions to make Curry Noodle (Mee kari):
- Prepare the broth. See attached pic for broth. Chicken need to be fully covered in water. Cover & let boil. Once boil, removed lid let boil for 5-10mins. Turn heat to the mid lower setting & simmer for 25mins with lid on. Remove chicken from the pot & let dry. Prepare ingredients. See pic. Use pure coconut milk. See pic. Many brands add xanthan gum, thickener & many "non-coconut" extras in their canned coconut milk. Read label before buying canned coconut milk.
- Blend ingredients in B with a bit of water until smooth & pasty. Prepare ingredients in C with enough water to make a smooth curry paste. Heat wok/big pot with 1/2 cup of cooking oil. Add blended spices & sauté until translucent & aromatic. Add in curry paste. Keep stirring until aromatic for 5mins or more.
- Next, add chicken broth to the wok/big pot. Stir or whisk to combine. Let boil. Meanwhile, prepare accompaniments - blanch fishball/fishcake & yellow noodles or soften Vermicilli. Next, pour coconut milk into the wok/big pot of boiling broth. (Note: shake or whisk coconut milk in separate bowl as it curdle sometimes). Stir curried broth to mix. Taste & adjust seasoning accordingly. It should be lightly strong as blanched noodle/vermicelli is tasteless. Simmer until it bubbles then Turn off heat.
- Order to assemble - noodles/vermicelli, curried broth, chopped chicken, fish ball/fish cake, bean sprout. Serve hot. Assemble only before serving. Reheat curried broth (if necessary) just before serving. When reheating curried broth, turn off heat immediately right after broth just bubbled or boiled. Do not leave broth boiling too long as it has coconut milk that would turn oily when left boiling longer than necessary.
Curry Mee is a Malaysian yellow curry noodle soup made with yellow egg noodles and a rich curry broth. Curry Mee is easy to make, delicious and satisfying! In Ipoh, a varied and diverse range of noodles are used when serving Curry Mee. Customers often have a choice of what type of noodles they want. The Noodles in Curry Laksa (Curry Mee) Fresh noodles are preferred if they are available.
So that is going to wrap it up with this exceptional food curry noodle (mee kari) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
