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WHITE CURRY MEE

Authentic home-style preparation with local flair

White Curry Mee
RECIPE

The Recipe

Curated ingredients, step-by-step method, and insider tips for perfect White Curry Mee that captures the authentic flavors of Penang's culinary heritage.

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Recipe Guide

White Curry Mee

Step-by-step cooking method

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.

Prep Ready

Have all ingredients within reach for speed and smooth execution.

Technique

High heat brings depth and the signature "wok hei" — don't over-stir.

Consistency

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 Paste:
    • 10 dried chilies
    • 5 shallots
    • 3 cloves garlic
    • 1 stalk lemongrass
    • 1 tsp shrimp paste (belacan).
  • For the Broth:
    • 1 litre chicken stock
    • 500ml coconut milk
    • 100g prawns
    • 50g cockles
    • tofu puffs.
  • To Serve:
    • Yellow noodles
    • rice vermicelli
    • bean sprouts
    • hard-boiled egg
    • mint leaves.

Method

Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.

  1. Make the Paste: Blend all paste ingredients until smooth. This chili paste is served on the side, not cooked into the broth initially.
  2. Prepare the Broth: In a pot, bring the chicken stock to a boil.
  3. Add Coconut Milk: Lower the heat and stir in the coconut milk. Add the tofu puffs. Season with salt. Heat gently but do not boil.
  4. Prepare Noodles and Toppings: Blanch the noodles, vermicelli, and bean sprouts. Cook the prawns.
  5. Assemble: Place noodles and toppings in a bowl. Ladle the hot white broth over them.
  6. Serve: Serve immediately with a spoonful of the prepared chili paste on the side. Diners can stir the paste into their soup to create the 'curry' flavour and colour.

Insider Tips

Expert advice to elevate your cooking and achieve authentic restaurant-quality results.

  • The defining feature of Penang White Curry Mee is that the chili paste is served separately, allowing individuals to control the spiciness.
  • Do not boil the broth after adding coconut milk to avoid curdling.
  • The broth should be light and fragrant.

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