made in MyKitchen | mee kari / curry noodles

got a haircut the other day..the curly do was getting out of control and was starting to lose its shape..figured it was time to either redo it or lose it..decided on the latter as i WAS getting tired of the curls..or maybe deep down inside i just didn’t want to sport long hairdos anymore and didn’t realize it..so, i told my hairstylist that i wanted to change my look..

about three and a half hours later i was back to my old bob style..back to square one, i told Min on facebook..

i was so happy with how light-headed i felt, literally, once my hairstylist was done..i agreed with my reflection in the mirror that the bob style IS meant for me..and i owe it all to the love of my life, whom remarked that he liked my hairdo back when we first met..i’ve gotten so used to long hair these few years that it never once occurred to me to do a 360° turn, back to as mentioned earlier, square one..

so, now, my short tresses are so, so, soooo much easier to manage and doesn’t require much to style..and methinks this do is gonna outlive the rest that i’ve tried before..not that i’ve been adventurous much, ever..the curly look was the furthest i’ve ever gone and for now, i’m swearing off curls..goodbye unruly and difficult curls, hello again to free and easy locks~   =DDD

anyhoo..

there’s this chinese noodles eatery that my family’s been going to for the past- – well, ever since i can remember..their noodle soup, dried noodle and curry noodle dishes used to be our weekend staple ever since i was little..my parents still frequent this eatery until now..mom for her usual kuey teow (flat rice noodles) soup, and dad, his bowl of piping hot curry noodles..when i was old enough, or rather, adventurous enough to try spicy food, i asked mom to order for me the curry noodles instead of the usual noodle soup..until now, i still think it’s the best curry noodles i’ve ever had..

the curry broth is just lip-smacking delicious..very flavourful, and not off-puttingly thick, just the way i like it..and whenever i cook curry noodles, i always try to get it as close to the eatery’s as i can..

so, below is my version of curry noodles, a recipe i haven’t changed in ages..

MEE KARI / CURRY NOODLES

Ingredients :

for the curry broth

• 1 or half a chicken, cut into small pieces
• prawn heads and shells

• tofu pok / puffed up fried tofu, halved
• shallots
• garlic
• lemongrass
• ginger
• galangal
• turmeric
• coriander powder
• cumin powder
• belacan / dried shrimp paste
• chilli paste (softened dried red chillies ground into a thick paste)
• tamarind paste (tamarind pulp mixed with water, seeds and veins discarded)
• evaporated milk
• palm/red/brown sugar
• sea salt
• filtered water

for the chilli dipping paste

• dried red chillies, soaked in water to soften
• dried shrimp, soaked in water to soften
• sea salt

for the garnish

• noodles of choice

• cockle meat, blanched for a minute (i used these humongous cockle meat i got from a seafood shop, sold frozen)
• bean sprouts

• fish cake, thinly sliced
• hard boiled egg, halved
• lime, halved/quartered

Method :

• first, make the chilli dipping paste
• drain both chillies and shrimp of excess water

• in a food processor, blend both with a bit of water and some sea salt for taste

• heat up some oil in a wok/deep pan and saute or cook the mixture until it’s considerably dry

• adjust seasoning accordingly as you cook
• when done, discard excess oil if preferred

• store in an airtight jar
• next, the curry broth

• in a food processor, blend shallots, garlic, ginger, galangal, lemongrass, coriander powder, cumin powder, dried shrimp paste and ground chilli paste together until fine. set aside

• in a pot, boil prawn heads and shells for about 15 minutes or longer

• drain the stock and discard the prawn heads and shells

• heat up some oil and saute blended spices paste until fragrant and the oil is separated from the spices

• add in tamarind paste and filtered water
• let the mixture come to a boil before adding in chicken pieces, sea salt and sugar
• when the chicken is fully cooked, turn the heat on low and add in evaporated milk
• adjust seasonings accordingly and add more water if needed

• add in tofu pok and let the curry cook for a few minutes more before turning the heat off

• to serve, blanch noodles in boiling water to soften. place blanched noodles in a bowl, pour curry broth all over and place the rest of the garnishings on top. enjoy

2 Comments on “made in MyKitchen | mee kari / curry noodles”

1. Revact

   Sunday ~ November 27, 2011

   

   WOW make me hungry just by looking it…
   you should try my receipt too

   http://www.squidoo.com/IndomieNoodles

   Reply
2. Arthur

   Tuesday ~ November 29, 2011

   

   hmmm YUMMMYYY…
   Check it out my article about noodle too…
   you must try it

   Bali Islands
   Asian Noodle

   Reply

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