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Home Kitchen Recipe | Curry Mee (Coconut Curry Noodles Soup) - Curry Laksa
Written by Shirley T   
Wednesday, 19 May 2010 00:00



I never believe my mom when she told me that Curry Mee is one of the simplest to prepare among all the Penang Hawker Food. Not until when I tried it myself at my home kitchen. Life in Penang used to be very luxurious since there are plenty of Curry Mee stalls and I never bother to learn how to cook it. However, living in Austin now sounds pathetic when we crave for Penang Curry Mee. Caught in desperation, I decided to cook our own version at home, recalling the recipe my mom used to share with me!
Mouth watering Curry Mee
If you have tried Penang Curry Mee, you would notice that it is commonly served with pig's blood, cockles, cuttlefish and prawns. Since both my SO and I do not fancy the exotic stuff, we usually ask the hawker operator to omit them which means most of the time, our Penang Curry Mee is served with bean sprouts, tofu balls and long bean. Yet, it is still fabulous! What happen at my home kitchen version? I add some lean pork, home-made turkey balls and hard-boiled egg for protein. And, it appears to resemble what the southern Malaysian called 'Laksa' or Curry Laksa.

Ingredients
1/4 lbs (150 g) yellow noodles - I use 'Yakisoba - Japanese fried noodles' which is similar
1/4 lbs (150 g) rice sticks (rice vermicelli) or bee hoon
2-3 cup bean sprouts
4 tbsp curry spices/paste - I use Hockey Instant Curry Paste
1/3 lbs lean pork - packed for stew
1/4 lbs ground turkey - marinated with salt, pepper and corn starch
4-6 pieces Tofu Ball or Tau Pok - halved
8 long bean - chopped 1" length
1 hard boiled egg - halved
4 cup water
1/4 - 1/3 cup coconut milk or milk
3-4 tbsp rock sugar
salt to taste
Our version of yellow noodles - Desperation sparks flexibility and creativity
Instant Curry Paste or any brands you like, more or less they are similar
Tofu Balls (Tau Pok)
Method
1. Grab a saucepan, place curry paste and stir-fried till fragrance.
2. Add water and bring to boil.
3. Add pork, tofu balls and long bean into the curry broth. Using 2 spoons, make turkey balls and drop into the broth. Continue to simmer at medium heat for 40 minutes or until all ingredients are cooked.
4. Pour in coconut milk. For serious diet watch, opt for milk instead. Simmer at low-medium heat for 15  minutes or until the soup is slightly boiled.
5. Scald yellow noodles, rice vermicelli and bean sprouts.
6. Place into a bowl. Pour the broth/soup.
7. Garnish with egg and serve hot.
Pass for Coconut Curry Noodles or Laksa
Aren't you agree that it is as easy as ABC?

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Comments (4)add comment
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written by mk , May 22, 2010

hope you brought the laksa paste also, which is very easy to be served too smilies/smiley.gif
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written by Shirley T , May 23, 2010

mk, Unfortunately I didn't. But I experimented with tomyam paste, it worked good enough to satisfy our craving for laksasmilies/smiley.gif
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written by mange , October 08, 2010

Try the Kao Soi at Madam Mam's or the Malaysia Hot & Sour Noodle Soup at Bistro 88.
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written by Peteformation Foodie Adventure , April 28, 2011

Love a good bowl of Penang curry mee. Can add misture of fried shallots with dried or fresh prawns and chilly to the soup....nice leh!
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