Curry Mee | Mee Kari | An Absolutely Delicious Recipe | A Must Try!
7.9 هزار بار بازدید -
4 سال پیش
-
This recipe was my former
This recipe was my former Executive Chef's personal creation which became a big hit in our Coffee House. Back in the wee days when recipes were secrets and never exchanged, I begged him every day until he finally agreed for a trade with my mum's Curry Devil Recipe.
This recipe takes up a bit of prep time because of the number of ingredients... but it is worth all the effort as it is absolutely delicious!!
CURRY MEE RECIPE
(serves 6-8 people)
Ingredients
150 g shallots
20 g ginger
25 g garlic
90 g fresh red chilies
40 g dried chili, pre-soaked with hot water and drained
230 g dried prawns, washed & pre-soaked with hot water and drain
18 g shrimp paste (belacan)
120 g curry powder
1 tablespoon chili powder (optional)
7 cups water
400 ml coconut milk (santan)
2 teaspoon salt, to taste
1 teaspoon msg (optional)
2 cups oil (or more)
2 small packets yellow noodles/mee
½ lb chicken breast, boiled in chicken stock and shredded
2 cups taugeh (bean sprouts)
8 eggs, boiled & cut into halves
16 medium size prawns, skin peeled tails left on
16 fish balls
16 slices fish cake
16 pcs kerang, washed & removed from shell (optional)
16 pcs taupok (tofu puff), cut into half
5 green/red chili, sliced (or chili padi, optional)
2 strips spring onions, sliced for garnish
½ cup fried onions, for garnish
METHOD As per visual
• You may reduce recipe in half if serving for 4 people
• Use standard measuring cups/spoons
• Salt measurement may vary, so please taste and add more/less to your preference
PS : If you're wondering why there is no kerang in this video, its just because I don't eat them 😉
This recipe takes up a bit of prep time because of the number of ingredients... but it is worth all the effort as it is absolutely delicious!!
CURRY MEE RECIPE
(serves 6-8 people)
Ingredients
150 g shallots
20 g ginger
25 g garlic
90 g fresh red chilies
40 g dried chili, pre-soaked with hot water and drained
230 g dried prawns, washed & pre-soaked with hot water and drain
18 g shrimp paste (belacan)
120 g curry powder
1 tablespoon chili powder (optional)
7 cups water
400 ml coconut milk (santan)
2 teaspoon salt, to taste
1 teaspoon msg (optional)
2 cups oil (or more)
2 small packets yellow noodles/mee
½ lb chicken breast, boiled in chicken stock and shredded
2 cups taugeh (bean sprouts)
8 eggs, boiled & cut into halves
16 medium size prawns, skin peeled tails left on
16 fish balls
16 slices fish cake
16 pcs kerang, washed & removed from shell (optional)
16 pcs taupok (tofu puff), cut into half
5 green/red chili, sliced (or chili padi, optional)
2 strips spring onions, sliced for garnish
½ cup fried onions, for garnish
METHOD As per visual
• You may reduce recipe in half if serving for 4 people
• Use standard measuring cups/spoons
• Salt measurement may vary, so please taste and add more/less to your preference
PS : If you're wondering why there is no kerang in this video, its just because I don't eat them 😉
4 سال پیش
در تاریخ 1399/10/26 منتشر شده
است.
7,990
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