Penang Curry Mee Recipe

Yes, another Penang food I like is Curry Mee. My dad brought me Curry Mee as breakfast when I was in Malaysia.  I should buy for him in fact.

Curry Mee

*Photo credit Hokkien Laaang

I like Curry Mee with cockles (si ham) and pig’s blood cubes, but since I’m expecting, I’m not dare to eat these favourite (for safety and healthy purposes) Hehee..

*Photo credit A Clam-ish Experience

Pigs Blood Cube

*Photo credit Biggest Menu

Ingredients

• 600g shelled cockles
• 500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
• 3 to 4 pieces soaked cuttlefish heads
• 200g fried soya bean cubes (tow pok, available in local wet markets), halved or quartered
• 200g cooked pig´s blood, cut into cubes (optional)
• 300g shredded, cooked chicken meat
• 500g blanched bean sprouts (taugeh)
• 600g blanched mee
• 300g blanched meehoon
• 1kg grated coconut, mixed with 4 litres water and squeezed for general santan to be used as main stock

Seasoning:

• 4 tbsp salt or to taste
• 1 1/2 tbsp rock sugar
• 1/2 tbsp monosodium glutamate

Spices (finely ground):

• 100g shallots
• 25g garlic
• 3 tbsp coriander seeds (biji ketumbar)
• 4 tbsp chilli paste
• 2 tbsp sliced lemon grass (serai)
• 10 peppercorns
• 1/2 tbsp belacan granules

Chilli oil:

• •  110g chilli paste
• •  25g garlic, pounded
• •  175ml to 200ml oil

Method

• Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves.
• Add in the rest of the general santan, tow pok and pig´s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point.
• Remove from fire and use stock as a soup for the mee and meehoon. (Should the gravy or stock curdle, strain it.)
• For the chilly oil: Saute garlic and chilli paste in oil until the chilli disintegrates and oil floats to the surface. (Use this to garnish when serving.)

Recipe by Amy Beh