Curry Mee (Yellow Noodles in Curry)

Eating a bowl of curry mee drove my sugar level up by 3 points. That episode confirmed my diabetic status.

I now limit to my intake of curry mee and try to abstain as much as possible.

However, those who are not diabetic or hypertensive can enjoy a delicious bowl of curry mee now and then.

A Penang version of curry mee combines seafood with chicken or beef. The recipe is as follows:

Ingredients:

1.5 kg yellow noodles
500g beansprouts (Taugeh)
Mustard leaves (sawi) or water spinach (kangkung)
500g fresh shrimps, remove head and shell
1.5 kg cockles, boiled and shelled
200g chicken meat or beef, cut into 3cm squares
200g fish balls
half fried bean curd (sold in 100g to 300g packets)
100g beef curry powder
1 ladle scoop chilli paste
6 shallots, sliced
3 cloves garlic, chopped
2.5 cm ginger, grounded
5 cm galangal, grounded
3 stalks lemon grass, hit with the handle of a knife
a sprig of curry leaves
1 ladle cooking oil
salt
sugar if preferred
beef stock cube, if preferred
tamarind juice
200g coconut milk equivalent to 1 coconut or as your preferred thickness

Garnishing:

4 hard boiled eggs, quartered
4 red chillies, sliced
2 stalks spring onions and 2 stalks Chinese celery, sliced
2 limes, sliced
some sliced deep fried shallots

Method:

Pour some boiling water over the yellow noodles in a bowl and strain. Set aside and let the noodles cool.

Next scald the sawi or kangkung and taugeh and set aside.

Heat the cooking oil and fry the shallots, garlic followed by the ginger, galangal, lemon grass and curry leaves.

Add the chilli powder and chilli paste. After the chilli and curry powder is cooked, add the chicken or beef. Add the coconut milk followed by the shrimps and cooked cockles. Add in some water if the coconut milk is too thick.

When the curry boils, put in the fish balls, half fried bean curd, salt, tamarind juice (and sugar if you like).
Cook until curry boils, stirring occasionally.

To serve:

Place some noodles in a small bowl. One bowl per person. Add the garnishing, taugeh and sawi or kangkung. Pour in the curry. Serve hot.

For an extra hot curry, you may add fried chilli paste or chilli pickles to your bowl of curry mee.

To make the fried chilli paste, heat some oil and fry some chilli boh in them on gentle heat.

Fresh green, red or bird chillies can be pickled in vinegar added with salt and sugar.