Kari Mei Fen 咖喱米粉 Rice Vermicelli With Curry Broth - "Malaysian Monday 25"

Life is slowly getting back to normal at the tummies' and we are enjoying every aspect of our new home.  This is a dish I love to order at my favourite noodle stall back in Cameron Highlands, one can of course use any type of noodle with the curry broth. The same goes with the toppings; bean curd, char siu and roast chicken can also be added. I am keeping this a very brief post as it feels rather strange blogging from an internet cafe. 

P.S Thanks for all the well wishes and I am looking forward to visiting all my favourite blogs once the internet is connected at our new home.

serves 4 as a one dish meal

you'll need;

1 packet of rice vermicelli, soaked in cold water for 15 minutes and drained well

3l of stock

400 ml of coconut milk

3 kaffir lime leaves

12 prawns*

12 fish balls

8 stuffed bean curd skin

2 spring onions, chopped

2 sprigs of coriander leaves, chopped
2 stalks of mint, picked

3 red chillies, sliced

crispy shallots 

lime wedges to serve

sambal belacan to serve

*poach prawns with stock, remove and peel. Return prawn shell to the stock and simmer for 20 minutes, strain and set aside.

for the curry paste;

3 shallots, chopped

5 cloves of garlic

5 bird chillies, chopped

5 dried chillies, soaked with hot water until soften and chopped

5 cm knob of ginger chopped

2 cm knob of galangal, chopped

1 lemon grass (white part only), finely chopped

a small piece of belacan (shrimp paste), toasted

1/2 tbs of turmeric powder

1 tbs of Malaysian curry powder

sambal belacan;

3 red chilies

3 to 5 bird chilies

1 tbs of toasted belacan* (shrimp paste)

1 tsp of salt

2 tsp of sugar

juice of one lime

Blend everything in a blender and check for seasonings.

*to toast the shrimp paste - wrap shrimp paste in foil and place in a pre-heated oven for 5 minutes.

To prepare the curry paste - pound all spices into a wet paste and add in the turmeric powder, curry powder and toasted belacan.

Fry curry paste with 3 tbs of peanut oil for 5 to 10 minutes, untill oil separates.

Add reserved prawn stock, coconut milk and kaffir lime leaves and simmer for 20 minutes. Check for seasonings.

My choice of toppings.

Sliced chillies, chopped herbs, fried shallot and sambal belacan.

Blanch vermicelli and bean sprouts or noodles of choice and drain well.

Ladle curry broth over the noodles and add the toppings. Serve immediately with sambal belacan and a wedge of lime on the side.

My friend Sharon from Test With A Skewer will be hosting the first event of 2011. Please send all your  January entries to its.sharon.gmail.com, to find out more about the event please click HERE.