Curry Mee - Ajinomoto

Authentic tasting Penang style curry mee. With savoury, spicy, rich coconut milk gravy with noodles. Go with a spoonful of our chili paste to give a punch of flavour to the spices. The menu is perfectly to fix those who crave for creamy yet fragrant Penang Curry Mee!

Ingredients

Item	Cost
Water	4 litres
Cooking Oil	120 ml
Curry Powder	16 g
Curry Leaf	2 strings
Lemongrass, pounded	1 stalk
Fresh Coconut Milk	500 ml
TUMIX^® Chicken Stock	2 tbsp
AJI-NO-MOTO^® PLUS	1 tbsp
Salt	2 tsp
Rock Sugar	40 g
Tofu Pok, cut into half	20 pcs
Fish Ball, cut into half	400 g

Ingredients A: Pouch Spices

Item	Cost
Chicken Bone/Carcass	300 g
Anchovy	30 g
Yellow Onion	150 g
White Whole Peppercorn	15 g

Ingredients B: Chili Paste

Item	Cost
Chili Boh	160 g
Dried Chilies, deseeded and boiled	65 g
Shallots	45 g
Garlics	45 g

Ingredients C: Condiments

Item	Cost
Yellow Mee, blanched	500 g
Bee Hoon, blanched	500 g
Beansprout, rinsed and blanched	200 g
Long Beans, cut into 3 inches and blanched	200 g
Cockles, shell removed and rinsed	200 g
Steamed Chicken Meat, sliced	200 g

Method

Put all ingredients (A) into muslin cloth, tie into a pouch. Put in a pot with water, boil then simmer for 3 hours.
Remove pouch and refill water back to 3.5L. Keep this broth aside.
Blend ingredient (B) then stir-fry in a pot with cooking oil until fragrant.
Add in curry powder and curry leaves, stir well.
Pour in the broth and let it boils.
Put in lemongrass, coconut milk and let it simmer for 5 minutes and stir well.
Season with TUMIX^®, AJI-NO-MOTO^® PLUS, salt and rock sugar.
Add tofu pok and fish balls.
Serve hot with other condiments.