Monday, October 19, 2009
Malaysian Chicken Curry Mee 咖喱雞麵
I decided I needed to make this dish again as the only photos I had were dreary. Something that we will have at sunday lunch, just as you would your roast (with other goodies like curry puff of course). I timed myself this time and it took 1 hour to be precise. My best friend A was here on Friday night to spend a wonderful evening with me drinking, eating and being very relaxed about me taking photos of everything all night :). Not to confuse with laksa which will be posted later in the future.
Please try this and you will thank me for my second effort. This is a family recipe.
for the broth
10 cloves of garlic
10 dried chilis, soaked and drained
1 knob of ginger
1 knob of galangal
1 lemongrass, white part only chopped
small pc of shrimp paste, toasted
2 tbs malaysian meat curry powder ( i used burung nuri brand ), make into a wet paste with water
A whole chicken, 10 chicken drumsticks or 3 marylands, cut into pieces
2 1/2 l water
Blend everything (except chicken and water) to a course paste
you also need;
rice vermicelli, soaked
bean sprouts, blanched
spring onion, chopped
hard boiled eggs ( i boiled them for 7 minutes for a soft yokes )
lemon or lime wedges
green beans , blanched
tofu puffs, halved
3 kaffir lime leaves
1 can coconut cream ( Ayam brand only )
Fry blended spices and curry powder with some oil til oil separated.
Add chicken pieces and fry for further 5 minutes.
Add coconut cream and kaffir lime leaves and mix well.
Add water and simmer for 20 minutes...