1 @ Mee Kari ( Curry Mee )

Ingredient:-
300g Yellow noodles (Hokkien Mee), wash and drained well.
150g Bean sprouts, blanched
4 Pieces of bean curd, sliced
2 Red chilies, sliced thin
2 Limes, cut into 4 pieces
2 tablespoon Fried shallots slices
200g Chicken pieces

Curry (soup):-
300g Grated coconut, extract 2 cups of thick milk
1cm Fresh turmeric
1cm Fresh ginger, sliced
1cm Galangal, sliced
2 Lemon grass (white part), sliced
4 Dried chilies, blanched
8 Shallots, peeled
1cm Shrimp paste
4 cloves Garlic, peeled
4 cups Water or chicken stock
2 tablespoon Cooking oil
1 teaspoon Salt


Method :
Use a food processor to grind the turmeric, ginger, galangal, lemon grass, dried chilies, shallots, shrimp paste and garlic into a fine paste.Heat the oil in a pot.Fry the curry paste until fragrant. Add in chicken pieces.Fry for 2-3 minutes. Add water or stock and bring to boil. Add bean curd, coconut milk and salt. Simmer the curry over low heat. Keep warm.

To serve
Put some bean sprouts, noodles and ladle the hot gravy in. Garnish with sliced chilies, shallots and a piece of lime.

Then you can serve with juice or carbonated drink.

Bon Appetite!
Indah Hof