Mee Kari Kerang/ Malaysian Curry Noodles
Curry noodles is a popular dish.
It is a signature dish especially among Malaysian, Indonesian and Singaporean.
Japanese has their famous udon curry, which taste slightly different, mild and sweeter.
Here in Malaysia we have a few variations of curry noodles, or mee kari - we have cockles curry noodles (mee kari kerang), seafood curry noodles - with shrimps and squids, beef, chicken and fish curry noodles.
The curry noodles have similar method in the preparation of the gravy, but the taste will vary according to whether you are using chicken, beef, fish, cockles or seafood.
AND...the best thing is, there's no fix rules in making curry noodles, and you're free to mix and match the meat options to suit your preferences.
Since seafood is not regular at our home, usually my version of curry noodles use chicken as the main ingredient.
Chicken is a versatile seasoning, and it is suitable for almost with any kind of dishes, so..chicken is a must have ingredient available in my freezer.
I have googled curry noodles recipes - some of the recipes are using empat sekawan (cinnamons, star anises, cardamoms and cloves) while some of the Nyonya's versions of curry noodles has fish and soy sauce added into it.
For me, what makes the gravy of curry noodles special and different with the regular curry that we prepared to be paired with bread and rice is the usage of lemongrass and galangal.
While adding lemongrass and galangal added more flavor in regular curry, however, there two ingredients are not necessarily be added since regular curry is already scrumptiously flavored with curry paste, onion, ginger, garlic, coconut milk, curry leaves, and not forgetting - the empat sekawan.
So, if you're a fan of curry, it's worth to try and experimenting to make the best curry noodles gravy that suits your taste.
I learned to cook local dishes such as curry noodles, mee rebus (a noodles dish with sweet potato gravy), laksa Johor and the popular mee bandung Muar from my mum.
She is expert in preparing these dishes especially when she was young.
Half of my cooking skills I got it from my mum.
I made curry noodles yesterday, and usually, I 'll cook in a larger portions to be eaten until the next day.
Some dishes, like rendang, curry, asam pedas and laksa gravy - they taste better the next day after reheated.
The proteins in meat are be broken down into smaller molecules will enhance the flavor of the dish and the spices from onion, garlic, ginger and curry powder will make the dishes more savory and well-rounded with flavors when reheated.
Another ingredients you need to consider adding to your curry noodles are fish balls, fish cakes and tofu puff.
Every time when I decided to cook curry noodles, I will make sure I have these three ingredients at home.
It's not a necessity, but adding fish balls, fish cakes and tofu puff will really makes a difference.
It's like the make up of the dish that will make your curry noodles more appetizing and flavorful.
If you're using shrimps to make the noodle's gravy, you can use the the head and the shrimp's shells to prepare the shrimp broth (or stock).
My easiest way to make plain shrimp broth is to cook the shells with water and when the mixture is boiled, lower the heat and allow it to simmer for another few minutes.
Strain the mixture to remove the shells into a clean container.
It can lasts up to 3 days when refrigerated.
Alternatively, you can also prepare beef stock by simmering the bones (with some scraps of meat attached to the bones) to extract its flavor.
Additional onion, garlic, celery and carrot may also be added to prepare the both the shrimp and beef stock.
To remain its authenticity, I used yellow noodles, parboiled until tender (not mushy) and strained to remove excess the water to be eaten with the noodle's gravy.
I know yellow noodles may cause stomach boating and cramp to some people as it does contains lye water for alkalisation of the noodles that gives its chewy texture and yellowish color.
I sometimes develop these symptoms since I have a sensitive stomach.
So, the other options you can enjoy your curry noodles are to substitute the yellow noodles with bee hoon (rice vermicelli), kuew teow (flat rice noodles) or egg noodles.
MEE KARI KERANG
(MALAYSIAN CURRY NOODLES)
Cuisine : Malaysia, Nyonya, Singapore, Indonesia
Serve : 7-8
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| Ingredients for making the noodle's gravy (*not in picture : tofu puff) |
Ingredients:
1/3 chicken - cut into small parts
1 cup of cooked, unshelled cockles - optional
1 lemongrass - bruised
4cm of galangal - bruised
150 ml or 3/4 cup of coconut cream
1 1/5 liter of water
5 tablespoons of meat curry powder (mix with 1/3 cup of water to make curry paste)
3 tablespoons of chili paste - optional
1 cube of chicken stock or 1 tablespoon of chicken stock powder - optional
1 small packet of fish balls (I used 10 large fish balls)
1 small packet of fried fish balls - optional
2 sticks (or more) of fish cakes
1 small packet of tofu puff - cut into 4
Approximately 5 tablespoons or 1/4 cup of cooking oil
Salt to taste
Sugar to taste
Ingredients (to blend):
6 shallots (or more if you're using the smaller size)
1 onion
4 cloves of garlic
1 inch of ginger
Garnish:
1 to 2 packets of 500 grams of yellow noodles
Fried hard tofu - sliced
Hard-boiled eggs
Chinese celery - chopped
Fried shallot
Spicy chili paste
Methods:
- Heat oil in a large pot over medium heat. Stir fry the blended mixture and chili paste until fragrant. Then, add in curry paste and cook until the oil separates and the mixture turned dark orange.
- Pour in water, add chicken parts, bruised lemongrass and galangal, chicken stock cube/powder and season with sugar and salt. Bring the mixture to boil.
- Add in fish balls, fish cakes, fried fish balls, tofu puff and cockles (if using). Remove the fish balls, fish cakes and fried fish balls with a tong once they float on the gravy's surface.
- Pour in the coconut cream, lower the heat and allow it to simmer until the gravy is slightly thickened.
- In another pot, bring water to boil over medium heat. Add a teaspoon of salt and add noodles. Stir noodles from the bottom from time to time and cook until barely done. Take note not to cook the noodles until mushy. Drain parboiled noodles in a colander and rinse at once under running water to remove excess starch. Place the noodles in a large container or plate and set aside until needed.
To Prepare The Spicy Chili Paste
Ingredients:
10 tablespoons (or more) of chili paste
Salt to taste
Sugar to taste
Cooking oil
Instructions:
Heat oil in a pan or saucepan, fry chili paste, add sugar and salt and cook until the oil is separating and the mixture turned dark red.
To Assemble Curry Noodles:
Place a portion of parboiled noodles in a serving bowl, pour in the gravy and garnish with sliced fried tofu, sliced fish cakes, fish balls, hard-boiled egg cut into half and sprinkle with chopped Chinese celery and fried shallot.
Serve immediately with spicy chili paste.
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