咖喱面 Curry Mee

Curry mee  is a Maritime Southeast Asian spicy noodle soup garnished with various toppings. In Malaysia and its Southeast Region, it is sometimes called curry laksa  Numerous variants of the dish, including preparations with a drier or thicker gravy, exist in both the countries of Malaysia and Singapore.

A typical preparation of Malaysian/Singaporean-style curry mee consists of thin yellow noodles or rice vermicelli immersed in a spiced broth enriched with coconut milk, accompanied with chilli or sambal relish. Potential toppings for curry mee include chicken, prawns, cuttlefish, cockles, boiled eggs, pieces of deep fried tofu puffs, fried foo chuk, green beans, bean sprouts and mint leaves.

Cari Makan @ Labu - Cuttlefish Curry

Cuttlefish Curry sprinkle with a dash of roasted peanut crunch, serve with small chunk of fresh cucumber and hard boiled egg.   The curry is mild.... not pedas.

Nasi lemak is served with a super hot sambal !  No roasted peanut nor small fry deep fried anchovies - replaced with a huge salty anchovy.   

Restoran & Cafe 101

Kampung Baru Seri

Negeri Sembilan

Cari Makan @ Melaka - Nyonya Food

 Nasi

Ayam Pong Teh

 Udang Masak Lemak

Soup Itik Tim

Restoran Ole Sayang Sdn Bhd

198 & 199, Taman Melaka Raya,

75000 Melaka

Tel : 06-2831966 / 2848234

Fax : 06-2833315

Pineapple Curry - Experimental Cooking

First, saute some garlic together with few chili peppers.  Then, add in some sliced lean pork/chicken breast.  Stirfry for a while till the meat is half-cooked. 

Then, add in pineapple, stirfry a bit.  Add in 1 glass of water. 

Add in curry powder and salt.

Simmer the whole thing for a while.

Serve hot with rice.

Beef Curry 牛肉咖哩

Blend 3 pieces of shallots, 3 clove of garlic together with 1 slice of ginger with food processor.  Pound if you prefer it.  Stir-fry till fragrant in a generous portion of oil .

Mix tamarind juice, curry powder and beef.  Add 1 liter of water too.  Simmer for about 30 minutes or until the beef become tender.

Add in coconut milk, cinnamon stick, star anise and cloves.  Simmer again.

Don’t forget to put in cubed potato !

Add salt to taste.

Serve hot with rice or bread.

Note :

There are many variant mixture of spices in curry powder .  This particular concoction  I used in the recipe is manufactured by ADABI Consumer Industries Sdn Bhd, which is unfortunately not to my liking.



Curry Dal

Curry Dal is my favorite.  I like it to go with roti canai and nasi lemak.  I like it so much that I decided not to be held ransom by the Mamak stall operators.  So the next logical course of action is to prepare my own concoction.

So, I seek the advice from K, and so she says….

Ingredient A

1. 100g lens ( kacang dhal ) ( seeds of Lens culinaris )

2. 1 piece of tomato, diced

3. I piece of carrot, diced

4. 1piece of potato, diced

5. 1 liter water

Seasoning A

1. asafoetida ( Ferula assofoetida ) powder

2. Turmeric / kunyit  ( Curcuma longa ) powder
3. Curry powder

Seasoning B

1. butter or margarine

2. mustard seed

3. curry leaves ( Murraya koenigii )

4. dried chili

5. clove / cengkih ( Syzygium aromaticum )

Method

1 pre-soaked the lens beans in water for > 1hour

2. simmer all the Ingrdient A in water until the lens beans softened

3. put in a bit of turmeric powder for the yellowish colouring

4. seasoned with asafoetica & curry powder

5. add salt to taste

on other pan
6. heat the butter or margarine

7 heat the mustard seed till they popped

8. add in some clove, curry leaves and dried chili

9. stir a bit

10 add to the Ingredient A mixture

Serving suggestion :

best to go with Roti canai