Penang Curry Mee

"Curry Laksa" - there's always been a bit of confusion whenever people from Singapore or elsewhere from Malaysia order this dish in Penang. Doing so will almost certainly see them getting served with another dish, "Asam Laksa". The fact is, in Penang, what the rest of Malaysia and Singapore known as "Curry Laksa" we call "Curry Noodle" or "Curry Mee".

Penang Curry Noodle is a dish that's unique to Malaysia and Singapore. How do we determine a good curry noodle? Fresh ingredients are important, but the main thing that elevates a curry noodle into the realm of "really good" is the base soup.

Now, here comes the great part. If you're strapped for time, or just want to stay at home for a great meal, then you can make your own Penang Curry Noodle with using our curry paste. It will only take 20 minutes (and maybe even less) to make the base soup and prepare the other ingredients - and then you'll have your own home-made and mouth-watering Penang Curry Noodle.

Another way, which I'm fond of doing myself, is to just replace the flavouring sachet and use the Khimyan Penang Curry Mee Paste when making myself a hot cup of instant noodles.

Preparation:

• 400g yellow noodle
• 200g rice vermicelli
• 100g bean sprout
• 100g long bean
• 50g shrimp
• 50g fried bean curd puff a.k.a fried tofu
• 300ml of coconut milk or fresh milk
• 1200ml water

• 1 packet Khimyan Penang Curry Mee Paste

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Direction:

1. Bring 1200ml water to boil, then pour 1 packet of Khimyan Penang Curry Mee Paste and stir for 2 minutes. Add in either coconut milk or fresh milk and fried bean curd puff, simmer in lower heat for 5 minutes.
2. Blanch the yellow noodle, rice vermicelli, bean sprout, long bean and shrimp in a separate pot. Put them into 4 serving bowls.
3. Pour in the hot soup and garnish with a handful of the mint leaves on top.
4. Serve hot!

Suggestion: Though we've put yellow noodles into this Penang Curry Noodle Recipe, you're free to use any type of noodle you like.