What to eat in Penang - Penang Curry Mee Recipe

Posted by Never Ending Story | Labels: Penang Hawker Food

My favourite! Scalded yellow noodles, beehoon and bean sprouts served with curry soup. The soup is a subtle blend of chillies, shallots, spices and coconut. It is then served with cuttlefish, cockles, pig's blood jelly, fresh mint, boiled prawns and tau pok (deep fried bean curd). Some hawkers also served it with boiled prawns.

Hawker food in Penang
by Yue Li

source taken from: http://www.worldisround.com/

Penang Curry Mee
Recipe by Amy Beh

Ingredients
# 600g shelled cockles
# 500g prawns, steamed and shelled; use the heads to sweeten the stock by liquidising them with 500ml water
# 3 to 4 pieces soaked cuttlefish heads
# 200g fried soya bean cubes (tow pok, available in local wet markets), halved or quartered
# 200g cooked pig´s blood, cut into cubes (optional)
# 300g shredded, cooked chicken meat
# 500g blanched bean sprouts (taugeh)
# 600g blanched mee
# 300g blanched meehoon
# 1kg grated coconut, mixed with 4 litres water and squeezed for general santan to be used as main stock

Seasoning:
# 4 tbsp salt or to taste
# 1 1/2 tbsp rock sugar
# 1/2 tbsp monosodium glutamate

Spices (finely ground):
# 100g shallots
# 25g garlic
# 3 tbsp coriander seeds (biji ketumbar)
# 4 tbsp chilli paste
# 2 tbsp sliced lemon grass (serai)
# 10 peppercorns
# 1/2 tbsp belacan granules

Chilli oil:
# 110g chilli paste
# 25g garlic, pounded
# 175ml to 200ml oil

Method
Heat 1/2 cup oil to saute the spices till fragrant. Add in salt, rock sugar and 500ml general santan and bring to a low boil till sugar dissolves.

Add in the rest of the general santan, tow pok and pig´s blood, if used. When soup comes to a boil, add prawn stock and seasoning, then bring to just boiling point.

Remove from fire and use stock as a soup for the mee and meehoon. (Should the gravy or stock curdle, strain it.)

For the chilly oil: Saute garlic and chilli paste in oil until the chilli disintegrates and oil floats to the surface. (Use this to garnish when serving.)

source taken from: http://kuali.com/recipes/