I am going to introduce to you Penang Curry Mee. In Penang, this dish is known as curry mee. It is a mixture mix of yellow / egg noodles and rice noodles. However, in Australia, Kuala Lumpur and Singapore, this dish is known as curry laksa.
In my previous blog post, I showed you how my son, who has no experience in how to cook Penang Curry Mee, managed to produce a fairly impressive dish within 20 minutes with the most basic ingredients on hand. However, this time round, we are going to improve the taste a little by using chicken and prawn stock rather than water.
I am using The Little Nonya brand Penang White Curry Noodle Laksa paste for this dish. This paste has all the spices ready to go – coriander, peppercorn, shallots, chilli paste, lemongrass and more to make an authentic Penang curry mee.
So now let’s use a better stock base for a more authentic experience. From the instructions on the paste, you need 1.8 litre water. However instead of water, we are going to substitute the water with stock.
Ingredients you will need for the stock:
1.8 litre of water
800g chicken fillets
1 can coconut milk – 400ml
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 White Curry Mee 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!
About the paste?
This paste is great for anyone who wants to have authentic curry mee in 20 minutes. It has all the basic ingredients of Penang curry mee – coriander, peppercorn, shallots, chilli paste, lemongrass and more. The basic ingredients are already there. Therefore, it is entirely up to you to add whatever ingredients you like to the paste to make it sweeter and tastier. For example, if you can spare some more time, use chicken and prawn stock as the base stock. Check out the blog post: Authentic Penang Curry Mee in 30 minutes.
In the meantime, enjoy the Penang Curry Mee. I am excited to be able to bring the paste to you so you can to enjoy it!
Ingredients: Lemongrass, Tumeric, Palm Oil, Shrimp Paste (Shrimp, salt), Chilli, Clove, Mustard Seed, Star Anise, Sugar, Salt, Flavour Enhancer (E621)
Contains: Crustaceans and tree nuts
Note: This product is made in a facility that also processes peanuts, tree nuts, molluscs, soy, sesame seeds and wheat gluten derivatives
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