Malaysian laksa recipe: Penang Curry Mee


Penang Curry Mee

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Recipe by Debbie Teoh.

Penang Curry Mee

Serves 8

sambal spice paste

15 stalks dried chillies, soaked

2 shallots

1 heaped Tbsp dried shrimp

Salt to taste

spice paste

120g shallots

¼ tsp belacan

2 cloves garlic

2 stalks lemongrass

1 tsp white peppercorns

2 tbsp coriander seeds

1 tsp cumin

1 tsp fennel

8 to 10 tbsp cooking oil

salt, to taste

500ml chicken broth

500ml prawn broth

20 tofu puffs, quartered

1 tbsp rock sugar

600 to 800ml thin coconut milk, from one coconut

1kg yellow noodles, scalded

500g vermicelli, scalded

garnishing

300g prawns, scalded

300g cooked chicken, shredded

pig’s blood cubes

1 large brown squid, scalded and sliced

Place the sambal spice paste ingredients in a food processor and grind to a paste. Remove and set aside. Repeat for the spice paste ingredients, and set aside.

Saute the sambal spice paste in oil until fragrant, adding salt to taste if necessary. Remove from pan and set aside.

Saute spice paste in oil, until fragrant, then add the chicken and prawn broths, tofu puffs, rock sugar and coconut milk. Bring to a boil and remove from heat.

Place some noodles and vermicelli in a serving bowl, and ladle the hot broth over. Top with some of each garnish and a dollop of fragrant sambal. Serve immediately.

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