Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, curry noodle (mee kari). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Music : Invisble Beauty by Aakash Ghandi. 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 But this Curry Mee (curry noodle soup) recipe in particular brings me back to fond memories of getting Malaysian food at a restaurant called Penang in East Hanover, NJ.
Curry Noodle (Mee kari) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Curry Noodle (Mee kari) is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook curry noodle (mee kari) using 31 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Curry Noodle (Mee kari):
- Get A. Chicken Broth
- Make ready 1 whole Chicken (small size)
- Prepare 5 crushed garlic (chicken cavity)
- Make ready 5 slices ginger (chicken cavity)
- Take 8 slices ginger
- Take 3 stalks lemon grass - bruised
- Get 5 garlic - crushed
- Make ready 2-3 tsp chicken bouillon powder
- Make ready B. Blend smoothly
- Prepare 1 large yellow/brown onion
- Make ready 1 stalk (7 cm) lemon grass - sliced
- Make ready 2 inch galangal / ginger
- Prepare 6 garlics
- Make ready 8 candlenuts
- Prepare C. Curry Mixture (paste)
- Make ready 4 tbsp meat curry powder
- Take 2 tbsp ground dried shrimp
- Take 2 tbsp chili powder/chilli paste
- Get D. Coconut Milk (add last to the broth)
- Prepare 1 tin coconut cream (see pic)
- Make ready 1 tin coconut milk (see pic)
- Prepare 1-2 tsp chicken bouillon (or to taste)
- Get Salt (to taste)
- Prepare E. Accompaniments
- Get Yellow noodle or vermicelli
- Prepare (blanched/soften)
- Make ready Chopped Chicken (from A)
- Prepare Fresh washed bean sprouts (or blanched)
- Take Blanched Fish ball / fish cake
- Prepare Coriander/continental parsley (opt)
- Make ready (Chopped & sprinkle on top)
The best mee kari will have the right mix of a slightly creamy broth infused with spices and coconut milk. The difficult part is the preparation of this broth. Curry Laksa (Curry Mee) is a delicious spicy curried noodle soup with a variety of toppings. This is my family's version found mainly in the Klang Valley and its surrounding areas.
Steps 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.
This spicy Curry Mee or Curry Noodle is loaded with flavor and I must warn you, it can be addictive. It may have a long list of ingredients and will take a As the name implies, Curry Mee or Mee Kari in our Malaysian language is a noodle-based food in curry sauce. In some parts of Malaysia, it is known as. The ingredients are egg noodles/vermicelli or both. Meanwhile, cook the egg noodles according to the packet instructions and set aside.
So that is going to wrap this up with this exceptional food curry noodle (mee kari) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
