Curry Mee or Curry noodles is a common dish found throughout Malaysia but here in Penang, we make it differently.
The soup is based on meat stock with added coconut milk.
The noodles used here is a mix of medium thick yellow egg noodles (Mee) and thin white rice vermicelli noodle (Bee Hoon) similar to those used in the Hokkien Mee.
As with the the Hokkien Mee, you can customise your type of noodles, Mee + Bee Hoon, Mee only or Bee Hoon Only.
The noodle soup is served with soft dried beancurd, egg, coagulated pig’s blood (optional) and a selection of seafood, prawns, cuttlefish and cockles and garnished with mint leaves or long beans.
Usually a spoonful of chilli sauce is served with the dish. Stir this into the soup and watch the colour of the soup turn from white to deep red.
Chilli oil in the chilli sauce gives the noodle soup it’s spicy flavour but feel free to ask for a new spoon without the chilli or chilli oil if you are not keen on the hot stuff.
Where available, you can also order Curry Mee with extra ingredients such as large prawns, extra cockles or curry chicken.
Where to find Curry Mee: Gurney Drive Hawker Center, Curry Mee Stall Kampong Malabar Road, Fettes Park Coffee Shop, New Cathay Coffee Shop in Burmah Road (opposite Bellisa Row), Padang Brown Curry Mee in Anson Road.
Heat Level: Spicy with Chilli and Chilli Oil / Chilli and Chilli Oil is optional / Specify your desired heat level when placing your order.
If you can’t get to Penang or simply want to prepare this at home, why not try one of the cook books below:
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