PenangTime.com: Recipe Guide
CURRY MEE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Curry Paste:
- 10 dried chilies (soaked)
- 5 shallots
- 3 cloves garlic
- 1-inch galangal
- 1 stalk lemongrass
- 1 tsp turmeric powder
- 1 tsp belacan (shrimp paste).
- For the Soup:
- 2 tbsp curry paste
- 1 litre chicken or prawn stock
- 1 cup coconut milk
- 100g chicken breast (sliced)
- 100g prawns
- 5-6 tofu puffs
- 50g blood cockles (optional).
- To Serve:
- 300g yellow noodles
- 100g rice vermicelli
- bean sprouts
- hard-boiled eggs (halved)
- mint leaves.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Make the Curry Paste: Blend all the curry paste ingredients until smooth.
- Sauté the Paste: Heat oil in a pot and sauté the blended curry paste until fragrant and the oil separates.
- Make the Soup: Add the chicken or prawn stock and bring to a boil. Add the chicken slices and cook through.
- Add Coconut Milk: Lower the heat and stir in the coconut milk. Add the tofu puffs and prawns. Simmer gently, but do not boil, to prevent the coconut milk from curdling. Season with salt and sugar.
- Prepare Noodles and Toppings: Blanch the yellow noodles, rice vermicelli, and bean sprouts in boiling water.
- Assemble: Place a portion of noodles and bean sprouts in a bowl.
- Serve: Ladle the hot curry soup over the noodles. Top with prawns, chicken slices, a hard-boiled egg, and fresh mint leaves. If using, add the blood cockles at the last minute.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- For a richer soup, use a combination of chicken and prawn stock.
- Toasting the dried spices before blending can enhance the flavour of the curry paste.
- Be careful not to boil the soup after adding coconut milk to maintain its creamy texture.
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