Lazy Mum - Yummy Bites: curry noodle

Tuesday, September 28, 2010

Sarawak Laksa

Yummy, yummy Sarawak Laksa. Simply delicious and it taste so good..just love it. It has a nice blended flavor of assam laksa and curry laksa. The hot steaming soup whets ones appetite.

With the ready to cook Laksa paste from Sarawak, this bowl of laksa can be easily prepared within an hour and ready to be served. If you do not have the paste then you need to gather these ingredients and get it blended - garlic, shallots, galangal, dried chilly, lemon grass, belacan and add tamarind juice, pounded groundnuts and coconut milk.

All I need to do is to boil the chicken and prawn stock and add in the paste and blend it with coconut milk and evaporated milk to smoothen the taste. Lime juice can be added to boost the aroma of the soup. Then garnished the bowl of noodle with shredded chicken, prawns, shredded omellette, cucumber and beansprout plus chopped corriander....... Wow truly Nice!

Monday, June 8, 2009

Seafood Curry Noodle

I do miss a good bowl of curry mee or curry noodle once a while...so, it is time to cook this dish and pamper my tummy...hahaha. In the central region, most of the hawker stalls serve curry mee with curry chicken but I was yearning for some other toppings so I thought, why not, let me get my own favourite topping - seafood! Cooking at home means I have full control of the amount of coconut milk to be used as my stomach could not agree with too much coconut milk... The toppings added are prawns, pieces of fish - stingray, fried beancurd (taufo pok), taugeh and some leafy greens. My kids love to have hard boiled eggs, so that's a request. The soup is pretty simple and easy to prepare too. The soup will appear "chilly red color" once you add a spoonful of the cooked chilly paste into the soup... Did you see a spoonful of the cooked chilly paste besides the lime in the bowl? Just add more chilly paste if you wish the curry mee to be real "hot"...

So look at this beautiful bowl of Seafood Curry Mee.. There are various cooking version of curry mee and I fancy Penang style, as the soup is not too thick, less coconut milk and it consist of simple toppings like cockles (see ham) and cuttlefish, fried taufo pok and beansprout (taugeh) and a nice cooked chilly paste to go with...yum, yum, yum!

Here you are...Lazy Mum's version of Curry Mee .....

All you need : Serve 5

Making the Curry Soup

2 pcs of chicken breast meat

Blend together 3 big onion, 3 stalks lemon grass (serai), thumbsize shrimp paste (belacan)

Add 3 Tbs corriander powder (ketumbar), 4 Tbs chilly paste

2 boxes of 200 ml Coconut Milk (add extra if you want it creamy)

Simple Process : Boil the chicken breast in 2.5 L water . Next, mix the blended paste with the corriander powder and chilly paste and saute with some oil till aromatic, then just add the sauted mixture into the chicken stock, add a little salt and boil over low heat for next 30 minutes. Half way through, add the fried beancurd (taufo pok), prawns, fish into the soup. Lastly, add the coconut milk and bring to boil. Soup is Ready. Dish out the prawns and fish and set aside.