Curry Noodle (Mee kari)
Curry Noodle (Mee kari)

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, curry noodle (mee kari). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Curry Mee is a Malaysian yellow curry noodle soup made with yellow egg noodles and a rich curry broth. Curry Mee is easy to make, delicious and satisfying! But this Curry Mee (curry noodle soup) recipe in particular brings me back to fond memories of getting Malaysian food at a restaurant called.

Curry Noodle (Mee kari) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Curry Noodle (Mee kari) is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook curry noodle (mee kari) using 31 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Curry Noodle (Mee kari):
  1. Make ready A. Chicken Broth
  2. Get 1 whole Chicken (small size)
  3. Get 5 crushed garlic (chicken cavity)
  4. Take 5 slices ginger (chicken cavity)
  5. Get 8 slices ginger
  6. Take 3 stalks lemon grass - bruised
  7. Get 5 garlic - crushed
  8. Get 2-3 tsp chicken bouillon powder
  9. Take B. Blend smoothly
  10. Get 1 large yellow/brown onion
  11. Take 1 stalk (7 cm) lemon grass - sliced
  12. Make ready 2 inch galangal / ginger
  13. Take 6 garlics
  14. Make ready 8 candlenuts
  15. Make ready C. Curry Mixture (paste)
  16. Get 4 tbsp meat curry powder
  17. Get 2 tbsp ground dried shrimp
  18. Take 2 tbsp chili powder/chilli paste
  19. Get D. Coconut Milk (add last to the broth)
  20. Take 1 tin coconut cream (see pic)
  21. Take 1 tin coconut milk (see pic)
  22. Make ready 1-2 tsp chicken bouillon (or to taste)
  23. Take Salt (to taste)
  24. Take E. Accompaniments
  25. Prepare Yellow noodle or vermicelli
  26. Make ready (blanched/soften)
  27. Make ready Chopped Chicken (from A)
  28. Make ready Fresh washed bean sprouts (or blanched)
  29. Make ready Blanched Fish ball / fish cake
  30. Make ready Coriander/continental parsley (opt)
  31. Make ready (Chopped & sprinkle on top)

Once the noodles are cooked, toss them in individual. Khamis ni kalau korang malas nak keluar lunch jom orde mee kari. mmg lps makan korang akan dihantui dengan keenakan mee kari nii sebenarrrrr. The ingredients are egg noodles/vermicelli or both. This spicy Curry Mee or Curry Noodle is loaded with flavor and I must warn you, it can be addictive.

Instructions to make Curry Noodle (Mee kari):
  1. Prepare the broth. See attached pic for broth. Chicken need to be fully covered in water. Cover & let boil. Once boil, removed lid let boil for 5-10mins. Turn heat to the mid lower setting & simmer for 25mins with lid on. Remove chicken from the pot & let dry. Prepare ingredients. See pic. Use pure coconut milk. See pic. Many brands add xanthan gum, thickener & many "non-coconut" extras in their canned coconut milk. Read label before buying canned coconut milk.
  2. Blend ingredients in B with a bit of water until smooth & pasty. Prepare ingredients in C with enough water to make a smooth curry paste. Heat wok/big pot with 1/2 cup of cooking oil. Add blended spices & sauté until translucent & aromatic. Add in curry paste. Keep stirring until aromatic for 5mins or more.
  3. Next, add chicken broth to the wok/big pot. Stir or whisk to combine. Let boil. Meanwhile, prepare accompaniments - blanch fishball/fishcake & yellow noodles or soften Vermicilli. Next, pour coconut milk into the wok/big pot of boiling broth. (Note: shake or whisk coconut milk in separate bowl as it curdle sometimes). Stir curried broth to mix. Taste & adjust seasoning accordingly. It should be lightly strong as blanched noodle/vermicelli is tasteless. Simmer until it bubbles then Turn off heat.
  4. Order to assemble - noodles/vermicelli, curried broth, chopped chicken, fish ball/fish cake, bean sprout. Serve hot. Assemble only before serving. Reheat curried broth (if necessary) just before serving. When reheating curried broth, turn off heat immediately right after broth just bubbled or boiled. Do not leave broth boiling too long as it has coconut milk that would turn oily when left boiling longer than necessary.

It may have a long list of ingredients and will take a As the name implies, Curry Mee or Mee Kari in our Malaysian language is a noodle-based food in curry sauce. In some parts of Malaysia, it is known as. CURRY MEE A bowl of Curry Mee A bowl of savory Curry Mee Curry Noodles Curry Laksa traditional Spicy Noodles Curry Noodles Boy hand squeezing lime on Malay Mee Rebus in the bowl with chopsticks on white table This dish is made of noodles ,vegetable. Curry mee is an Asian dish originated from the Maritime Southeast Asian community particularly in the region of Indonesia and Malaysia. This dish is so well accepted, it has been made into fusion food of other nationalities in the Southeast Asian Region.

So that is going to wrap this up with this special food curry noodle (mee kari) recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!