This is the curry noodles which I prepared for my son’s birthday. This recipe from Kitchen Tales, reminds me to the curry mee I used to buy during my school days at the canteen. When it was almost time for recess, my head was already drifting to the hot steaming bowl of curry mee. Rrring…. There goes the bell!!
I made the gravy just according to the recipe from Kitchen Tales but used different ingredients for the serving and garnishing.
500g fresh yellow mee, scalded
200g beansprout, scalded
200 g prawns, shelled
1 piece fish cake, thinly sliced
15 pieces fish balls, halved
200 g cockles, scalded in hot water for 3-5 minutes, then drained & shelled
7-8 pieces taupok (fried puffed tofu), halved
Finely ground to a paste:
3 cloves of garlic
1 packet Rempah kari ikan kering
2 tsb chilli powder (I did not add this)
1 tsb pepper corn (I did not add this)
1/2 square inch belacan
1 tsb dried shimp
2 lemon grass (my blender was not working, so I just pound it once using the pestle)
2 litres coconut milk
1 litre of water or shrimp stock (boil the shells & heads of the shrimps in just enough water, then strain)
1 pc tamarind (asam gelugor)
Salt & sugar to taste
1 stalk spring onion (daun bawang)
1 stalk Chinese celery (daun sup)
Fried shallot crisps
Hard-boiled eggs, halved
A few slices of lime
Chilly oil: (I did not prepare this.. penyakit mmmm)
1 small packet chilly powder
5-6 cloves of garlic, pounded
Saute garlic and chilli paste in oil until the chilly well cooked and oil floats to the surface.
To make the gravy: Heat ¼ cup oil, saute spices till fragrant and oil rises. Add in the stock, then add in tamarind skin. Bring to a boil. Add in prawns, fishball and fishcake. Lower heat and let gravy simmer for 10 minutes. Then add in the cockles, taupok(fried puff tofu) and coconut milk. Season to taste. Continue to simmer for another 2 – 3 minutes then remove from heat.
To serve: Put in mee into a bowl and top with beansprout. Pour hot gravy over and garnish. Add chilli oil.