Curry Laksa Recipe (aka Penang Curry Noodles, 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". In Penang, what the rest of Malaysia and Singapore know as "Curry Laksa" we call "Curry Noodles" or "Curry Mee". Penang Curry Noodles is usually made up of yellow noodles and/or rice vermicelli in a spicy curry soup with a dash of coconut milk, then garnished with dried tofu, prawns, squid, chicken, egg and mint leaves. Curry Laksa is a dish that's unique to Malaysia and Singapore. How do we determine a good curry laksa? Fresh ingredients are important, but the main thing that elevates a curry laksa into the realm of "really good" is the base soup. Every hawker has their own recipe to make the curry paste used in the soup. The most famous Curry Noodles hawker in Penang is the Lorong Seratus Tahun Curry Mee (literal translation - 'One Hundred Years Curry Mee Lane'). The crowds build up faster than ants around spilled honey, and every time you pop by, the seats are always taken. If you happen to be traveling to Penang, try to make time for a good Curry Mee here - after you've tasted it, you'll agree with me that the waiting time is a small price to pay. It's that good! 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 Noodles with Khimyan Curry. It will only take 15-20 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 Noodles. Another way, which I'm fond of doing myself, is to just replace the flavoring sachet and use the Khimyan curry paste when making myself a hot cup of instant noodles.
This Curry Laksa recipe serves 4 Preparation: • 100gm fried tofu, diced • 100gm bean sprouts • 100gm long beans (French or Snake beans) • 600gm yellow noodle • 200gm rice vermicelli • Prawns • Some mint leaves • 1300ml water • 300ml coconut milk or fresh milk • 1 packet Khimyan brand Curry Mee Paste Instructions 1. Boil all the water in a pot, then pour in the contents of a packet of Khimyan brand Penang Curry Mee Paste. Add the coconut milk or fresh milk and fried tofu and keep boiling on a lower heat for 2 minutes. 2. Blanch the yellow noodles, bean sprouts, long beans and prawns in boiling water, separately. 3. Place the blanched yellow noodle, rice vermicelli, bean sprouts and long beans in several serving bowls. Arrange the prawns on top. Pour in the hot Penang curry mee soup, then garnish with mint leaves. Serve hot. Customer Reviews: "It is very very good. i can honestly say that it tastes authentic like you can find in a GOOD hawker or restaurant in Penang. It has been difficult to even get good tasting food in Penang nowaday, yours just perfect to at least come as an option. keep it up." Thank you Lim Yuh Hock, Kuala Lumpur
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