Saturday, 24 September 2016

Curried Noodles (Mee Kari)


2 Fresh Lemon Grass
1 Large Onion
2 Cloves Garlic
1/2" Fresh Ginger
1 table spoon Dried shrimps (or shrimp paste aka belacan)

Blend all the ingredients together

Cooking oil
2-3 tbl spoonCurry powder
1 tin Coconut milk
Chicken pieces (breast or thighs and cut into small pieces)
Chicken stock

For garnish, blanch bean sprouts, chopped coriander leaves, chopped spring onions and Pre-Fried onions

Egg Noodles - blanch

In a heated wok with cooking oil, put in the blended ingredients and cook for about 3-4 minutes or until there's a lovely aroma. Add in the curry powder, add in the coconut milk, the chicken and a cup of water. Add in salt to taste and chicken stock.

Leave until the chicken is cooked.

When read, put the one serving of noodles in a bowl, add in hot curry sauce over the noodles. Garnish with the blanched bean sprouts, chopped coriander leaves, chopped spring onions and the pre-fried onions.


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