I've had several curry mees in Singapore but the one I had at Penang is very different (is it because Singapore uses more of a Hainanese curry base?) . The garnish for the curry noodle is also very different where Singapore ones include chop cooked chicken chopped al minute, fishcakes, taupok (bean curd puffs・豆卜) and beansprouts, the Penang one usually contains shrimp, cockles, coagulated pig's blood (incredibly silky in texture!), taupok, sparemint and soaked cuttle fish. Generally speaking, Penang curry mee has a very light coconut milk gravy and the depth comes from the accompanying chilli sauce that's pretty mild but robust. I made everything from scratch with broth containing some of fried prawn shells. What's original is the chili paste. I added a Japanese ingredient used for adding depth to tonkotsu style ramen (pork stock noodle), known as maa-yu (マー油)。Maa-yu is made from frying garlic chips till black & bitter then combining that with garlic chips that's been fried slightly and not bitter. The result is a black looking oily paste but when added to tonkotsu ramen, it gives great depth. And so did this special chili paste mixed with maa-yu!
Humble Japanese, trying to de-mystify Singapore cuisine and food culture. This is not a restaurant / stall rating blog.
4.28.2010
What's Cookin' in Our Kitchen: Penang Curry Mee 咖哩面 槟城的
I've had several curry mees in Singapore but the one I had at Penang is very different (is it because Singapore uses more of a Hainanese curry base?) . The garnish for the curry noodle is also very different where Singapore ones include chop cooked chicken chopped al minute, fishcakes, taupok (bean curd puffs・豆卜) and beansprouts, the Penang one usually contains shrimp, cockles, coagulated pig's blood (incredibly silky in texture!), taupok, sparemint and soaked cuttle fish. Generally speaking, Penang curry mee has a very light coconut milk gravy and the depth comes from the accompanying chilli sauce that's pretty mild but robust. I made everything from scratch with broth containing some of fried prawn shells. What's original is the chili paste. I added a Japanese ingredient used for adding depth to tonkotsu style ramen (pork stock noodle), known as maa-yu (マー油)。Maa-yu is made from frying garlic chips till black & bitter then combining that with garlic chips that's been fried slightly and not bitter. The result is a black looking oily paste but when added to tonkotsu ramen, it gives great depth. And so did this special chili paste mixed with maa-yu!
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