Ingredients with Measurements:
- 1 lb. of yellow noodles
- 1 lb. of bean sprouts
- 1 lb. of chicken breast, sliced
- 1 lb. of shrimp, peeled and deveined
- 1 cup of coconut milk
- 2 cups of chicken broth
- 2 tablespoons of curry powder
- 2 tablespoons of chili paste
- 2 tablespoons of vegetable oil
- 1 tablespoon of sugar
- 1 tablespoon of salt
- 1 tablespoon of fish sauce
- 1 tablespoon of tamarind paste
- 1 tablespoon of lime juice
- 4 hard-boiled eggs, halved
- 1 cup of fried tofu, sliced
- 1 cup of sliced fish cake
- 1 cup of sliced cucumber
- 1 cup of sliced red onion
- 1 cup of chopped cilantro
Special equipment needed:
- Large pot
- Strainer
- Blender
Step-by-step instructions:
1. Boil the yellow noodles in a large pot of water for 2-3 minutes or until cooked. Drain and set aside.
2. Blanch the bean sprouts in boiling water for 1 minute. Drain and set aside.
3. In a blender, blend the curry powder, chili paste, and vegetable oil until smooth.
4. In a large pot, heat the blended mixture over medium heat until fragrant.
5. Add the chicken breast and shrimp to the pot and cook until the chicken is no longer pink and the shrimp turns pink.
6. Add the coconut milk, chicken broth, sugar, salt, fish sauce, tamarind paste, and lime juice to the pot. Stir well and bring to a boil.
7. Reduce the heat and simmer for 10-15 minutes.
8. Divide the cooked noodles and bean sprouts into serving bowls.
9. Ladle the curry broth over the noodles and bean sprouts.
10. Top each bowl with sliced chicken, shrimp, hard-boiled eggs, fried tofu, fish cake, cucumber, red onion, and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Substitutions for ingredients:
- Pork or beef can be used instead of chicken breast
- Mung bean sprouts can be used instead of regular bean sprouts
- Shrimp can be substituted with other seafood such as squid or scallops
Variations:
- Add more vegetables such as sliced carrots or bell peppers
- Use different types of noodles such as rice noodles or egg noodles
- Add more or less chili paste depending on your spice preference
Tips and tricks:
- To make the curry broth thicker, add more coconut milk or reduce the amount of chicken broth
- Adjust the amount of salt and sugar to your taste preference
- Garnish with extra cilantro and lime wedges for added flavor
Storage instructions:
Store any leftover curry broth in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry broth in a pot over medium heat until heated through.
Presentation ideas:
Serve the Malacca Curry Mee in individual bowls and garnish with cilantro and lime wedges.
Garnishes:
Cilantro, lime wedges
Pairings:
Serve with a side of steamed rice or bread.
Suggested side dishes:
Steamed rice, naan bread
Troubleshooting advice:
- If the curry broth is too spicy, add more coconut milk to balance out the heat.
- If the curry broth is too salty, add more chicken broth or water to dilute the saltiness.
Food safety advice:
Make sure to cook the chicken and shrimp thoroughly to avoid any foodborne illnesses.
Food history:
Malacca Curry Mee is a popular dish in Malaysia, specifically in the state of Malacca. It is a fusion of Chinese and Malay cuisine, with influences from Indian and Thai flavors.
Flavor profiles:
Spicy, savory, tangy
Serving suggestions:
Serve hot with a side of steamed rice or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian