Authentic Penang Curry Mee
A rich and aromatic Malaysian noodle soup, Penang Curry Mee features a complex curry broth infused with coconut milk, tender noodles, and a variety of fresh toppings. This dish is a true taste of Penang's vibrant hawker culture.
Authentic Penang Curry Mee
A rich and aromatic Malaysian noodle soup, Penang Curry Mee features a complex curry broth infused with coconut milk, tender noodles, and a variety of fresh toppings. This dish is a true taste of Penang's vibrant hawker culture.
Total Time
1h
Prep Time
25m
Cook Time
35m
Servings
4
Difficulty
medium
Ingredients
Curry Paste
- 10 g dried shrimp paste (belacan)
- 8 -10 Thai shallots
- 5 cloves garlic
- 2 lemongrass stalks
- 5 dried red chilies, soaked
- 7 -8 large red chilies
- 3 tbsp coriander seeds
- 1 tsp white peppercorns
- 4 tbsp vegetable oil
Broth
- 2 L fresh chicken stock
- 200 ml coconut milk
- 2 -3 tbsp rock sugar
- 1 tsp salt
- 1 tbsp vegetable oil
Main
- 6 -8 tiger prawns, peeled and deveined
- 400 g fresh clams, scrubbed
- 100 g pork blood cubes (optional)
- 1 cup tofu puffs (tau pok)
- 200 g yellow noodles
Garnish
- 100 g bean sprouts, blanched
- 0.25 cup fresh cilantro, chopped
- 0.25 cup mint leaves
- 2 tbsp fried shallots
Instructions
Prepare the curry paste: In a food processor or mortar and pestle, combine belacan, shallots, garlic, lemongrass, soaked dried chilies, fresh red chilies, coriander seeds, and white peppercorns. Process or pound until a smooth paste forms.
Heat 4 tbsp of vegetable oil in a saucepan over medium heat. Add the curry paste and sauté for 6-8 minutes until fragrant and the oil starts to separate.
Prepare the broth: In a separate pot, heat 1 tbsp of vegetable oil. Add the chicken stock and bring to a boil. Stir in the coconut milk, rock sugar, and salt. Simmer for 20 minutes.
Add the sautéed curry paste to the simmering broth and stir well to combine. Let it simmer for another 10 minutes to allow the flavors to meld.
Add the prawns and tofu puffs to the broth and cook for 5 minutes, or until the prawns are pink and cooked through.
In a separate wok or pan, stir-fry the clams with a little oil until they open. Discard any unopened clams.
Blanch the yellow noodles and bean sprouts briefly.
To serve, place a portion of noodles and bean sprouts in each bowl. Ladle the hot curry broth with prawns and tofu puffs over the noodles. Add the cooked clams and pork blood cubes (if using). Garnish with cilantro, mint leaves, and fried shallots.
Chef's Notes
For an authentic Penang flavor, ensure your belacan is fresh and toasted. The quality of your chicken stock significantly impacts the broth's depth. Don't overcrowd the pot when cooking the clams; cook them in batches if necessary. Tips & Tricks: - For a richer broth, use a combination of chicken stock and shrimp shell stock. - Adjust the amount of chilies to control the spice level. - If pork blood cubes are unavailable or not preferred, omit them. - To prevent coconut milk from curdling, add it towards the end of cooking and stir continuously. - Blanching the noodles and bean sprouts ensures they are heated through without becoming mushy in the hot broth. - A drizzle of chili oil or a spoonful of homemade sambal can add an extra layer of flavor.
Nutrition Facts
per serving