BY CK Lam
Just a very mention of Curry Mee and most Malaysians will be gleefully thinking about the delicious hawker food staple that has satisfied the nation for years. The dish itself is unique to Malaysia, with its combination of yellow noodles and vermicelli with the spicy coconut milk laden soup. Commonly, the soup would be spiced up with additional chilli paste, and topped with dried tofu pok (tau pok), prawns and cuttlefish.
There are several variations of curry mee in Malaysia; however this is the most telling Penang version. What differentiate Penang Curry Mee from the others are the ingredients used; besides the aforementioned there is also additional pig’s coagulated blood cubes and bloody cockles. Even though society in general is moving towards a healthier palate, most believe that Penang’s Curry Mee will not taste as good without them.
Throughout the island there are numerous stalls offering this mouth-watering curry mee, with each of them offering its own version of soup and ingredients. The soup varies from a reddish coconut based broth to a lighter pale color, affectionately known to locals as White Curry Mee.
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Tags: Assorted Dishes, Chicken Rice, Chilli Paste, Ck Lam, Coagulated Blood, Cockles, Coconut Milk, Curry Chicken, Cuttlefish, Flavour, Food Staple, Hainanese Chicken, Hainanese Chicken Rice, Hawker Food, Hot Bowl White Curry Mee, Lorong, Makansutra, Malaysians, Mouth Watering, Noodles, Palate, Pale Color, Pek Cham Kei, Penang, Penang Curry Mee, Prawns, Secret Ingredients, Signature Dish, Slow Fire, Vermicelli, What2seeonline.Com, White Curry Mee
