Curry Laksa (Curry Mee) Recipe

Posted By Rasa Malaysia On October 20, 2008 @ 12:32 PM
In Malaysian Food,Malaysian Recipes,Recipes

Curry Mee/Curry Laksa

I would like to introduce Leemei Tan of “My Cooking Hut” as a guest writer today. Leemei loves all the good things in life: gourmet food, dining, travel, and food photography. By reading her blog, I know that Leemei and I share a lot of things in common, so please welcome her to Rasa Malaysia with the Curry Laksa/Curry Mee post. Everyone could use a bowl of curry laksa/curry mee–a noodle dish that is fast gaining popularity outside of Malaysia and Singapore.

Thanks to Rasa Malaysia for featuring me as a guest writer this time. Both being Malaysians and the fact that my hometown (Kedah) is just about an hour away from hers (Penang); dishes and recipes posted on Rasa Malaysia always bring back my food memories in Malaysia and always portrays true Malaysia’s Northern-style cooking that never leaves spices behind!

As noodles lover, I have chosen to introduce Curry Mee without much hesitation. Curry Mee or also known as Curry Laksa (in the Southern part of Malaysia and its neighbouring country, Singapore) is a popular hawker’s dish. Curry Mee/Curry Laksa is a dish that’s full of flavours–slightly creamy soup infused with coconut milk, the spiciness of the chilli and fragrance of spices; never fails to satisfy my appetite to have it for breakfast or lunch. It has been too long since the last time I had Curry Mee. So, I am delighted to make this dish.

Due to the fact that Curry Mee/Curry Laksa can easily be bought from hawkers stalls in Malaysia and Singapore, it’s not a dish that is cooked so frequently at home. However, being thousands miles away from homeland, I am determined to bring the flavours of Curry Mee to my kitchen.

I have had many “versions” of Curry Mee. What I meant was the ingredients accompanied in Curry Mee tend to be slightly different from one hawker to another.

The most basic one that I have ever had in my hometown was at a stall run by a family that I used to go so frequently with my sister during weekends when we were young. Back then, a bowl of Curry Mee was about 50 – 60 sen (less than 1 Ringgit!) The portion wasn’t big. The ingredients are egg noodles/vermicelli or both, chinese long beans, deep fried tofu (tau pok), bean sprouts, cockles, and slices of hard boiled eggs served in curry broth. The specialty is there’s an option to add “Bak You Pok” (deep fried pork fat) So crunchy and yummy! But not good for health!

The more luxury one is with pieces of curry chicken added. In Penang, I have tried those with cockles, blood cake (cooked pig’s blood) and prawns. Well, I know, cooked pig’s blood? It was OK even though sounds a bit gross. I usually opt that out. (Click here to see the original Penang Curry Mee.)

Something is missing? Yes, you are right! How could I have missed out the chili that is usually optional to add to this wonderful bowl of Curry Mee? Never is ever complete without some spice in the food!

Well, I love to have a lot of ingredients in my noodles. So, this time, I have decided to put both chicken and prawns along with others except cockles and pig’s blood. I love it, tell me if you do?

Click Page 2 for the Curry Laksa (Curry Mee) Recipe Recipe

Print Save

Recipe: Curry Laksa/Curry Mee

Apdated from Kuali.com

Ingredients:

600g shelled cockles/bloody clams (optional)
500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200g fried soya bean cubes/tow pok (halved or quartered)
200g cooked pig’s blood, cut into cubes (optional)
300g shredded, cooked chicken meat
500g blanched bean sprouts
600g blanched yellow noodles
300g blanched vermicelli/rice sticks
1kg grated coconut, mixed with 4 litres water and squeezed for the coconut milk to be used as main stock

Seasoning:

4 tbsp salt or to taste
1 1/2 tbsp rock sugar
1/2 tbsp MSG (optional)

Spices (finely ground):

100g shallots
25g garlic
3 tbsp coriander seeds
4 tbsp chilli paste
2 tbsp sliced lemon grass
10 peppercorns
1/2 tbsp belacan (Malaysian shrimp paste) granules

Chili oil:

110g chili paste
25g garlic, pounded
175ml to 200ml oil

Method:

Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves. Add in the rest of the coconut milk, tow pok, and pig’s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point. Remove from fire and use stock as a soup for the yellow noodles and vermicelli. (Should the gravy or stock curdle, strain it.)

For the chili oil: Saute garlic and chili paste in oil until the chili disintegrates and oil floats to the surface. (Use this to garnish when serving.)

A Note from Rasa Malaysia:

In Australia, where there are many Malaysian and Singaporean immigrants, curry mee or curry laksa is simply referred as “laksa.” However, curry laksa shouldn’t be confused with the other famous laksa dish in Penang, which is “Assam Laksa“–a hot and sour noodle dish in fish broth.

Do try out this curry laksa (curry mee) recipe. If you have any questions about this recipe, don’t hesitate to ask me.

Article printed from Rasa Malaysia: http://rasamalaysia.com

Copyright © 2014 Rasa Malaysia. All rights reserved.