My son’s Curry Mee: straight from the paste with very basic ingredients – in 20 minutes!
Known as Curry Mee in Penang or Laksa in Australia. Curry laksa is a coconut-based curry soup. This is usually known as curry mee in Singapore rather than curry laksa. This paste is more of Singaporean flavour. If you prefer Penang flavour, check out the Penang White Hokkien Mee paste.
The main ingredients for most versions of curry laksa include bean curd puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa. Laksa is commonly served with a spoonful of sambal chili paste and garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as Daun kesum.
- 1 packet of Penang White Laksa Curry Noodle Paste
- 500g chicken thigh fillet
- Egg noodles
- Rice noodles
- Coconut milk
Other ingredients needed for this dish:
1-2 litre water – for cooking noodles
1 litre water – to soften rice noodles prior to cooking
1/2 packet of bean sprouts
1 packet of frozen bean curd puff
1/2 kilo egg noodles
100g dried rice noodles (from the packet)
10 fish balls
1 tsp salt (optional)
1 tsp sugar (optional)
Rice Noodles – Place the dried rice noodles in a heat proof container or pot, and boil 1 litre water. Once it is boiled, pour over the rice noodles and let them soak until they softens or until you are ready to cook it.
Chicken – Sliced thinly, marinade with light soy sauce before cooking.
Bean curd puff – Blanch the puff with hot boiling water and discard the water to rinse off the oil that was used for frying the puff. If the puffs come in larger pieces (below), cut them in quarters and add them to the boiling curry stock and leave them there.
Instructions for preparing stock:
- Boil 1.8 litre water.
- Wash prawns, and once the water is boiling, parboil (not to overcook) the prawns. Remove the prawns once they turn red. You may need to use a sieve to remove the prawns. Set aside and allow to cool.
- Add the 250g laska paste to the boiling water., stir for 1 minute and allow to boil.
- Add fish balls, bean curd puff and chicken; stir and simmer on medium heat for further 10 -15 minutes.
- Once the prawns are cool, remove the shells and heads. After that use a sharp knife and create a slit on the back of the prawns to remove the veins. Set aside.
- Towards the last 5 minutes of boiling the stock, add the prawns into the curry mee stock, and gently simmer.
- When you are ready to serve, lower the heat and add coconut milk*. Stir gently.
- Add sugar and salt to taste.
*Do not over boil coconut milk as it will cause the coconut oil to separate from the gravy, and makes it look like it has curdled. In Malaysia, we call it “pecah minyak” – when oil and water separates. To prevent this happening, do not shake the coconut cream when opening the can; use the harden coconut cream when cooking.
Instructions for preparing the noodles:
One person serving
When you are ready to eat – Boil 1 – 2 litre water. Once the water is boiled, add egg and rice noodles together with bean sprouts in the noodle ladle, and cook it in the boiling water for 1-2 minutes. Keep tossing until all ingredients are cooked evenly.
Pour the noodles and bean sprouts into a bowl, followed by pouring boiling hot stock onto the noodles. Use your ladle to hold onto noodles, and from the bowl pour back the stock to the pot. Repeat this process once or twice to make sure the noodles are ready. This is to make sure that your noodles are piping hot when serving. Garnish with bean curd puff, chicken and prawns.
Number of people: 4-6 (quantity of stock)
Preparation time: 25 minutes
Cooking time: 5 minutes
For a more authentic curry mee experience, you can further add blood cake, cockles, and cuttlefish. But chicken and prawns are good enough! Enjoy!!!
Final note – home cooking is not hard, even if you are living far away from home or just wanting to learn about Malaysian dishes. You just need to take the first step, and start with something very simple and doable. Make everything you do in life fun and enjoyable, and make home cooking a norm in your life!
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