Curry Noodles

Name: Curry Noodles (Mi Kari)
Cuisine: Malaysian
Ingredients: Cooking oil for shallow- or deep-frying; Chicken breast or thigh meat 250 g (9 oz) cut into bite-size pieces; Prawns (shrimps) 150 g (5⅓ oz), cleaned and shelled with tails intact; Fresh yellow noodles 350 g (11½ oz), blanched and drained; Bean sprouts 200 g (7 oz), tailed and blanched; Chinese flowering cabbage (chye sim) 600 g (1 lb 5 oz), blanched and cut into bite-size pieces; Curry leaves 3 sprigs; Meat curry powder 45 g (1½ oz) mixed into a paste with a little water; Dried sour fruit (asam gelugor) 2–3 pieces or more to taste; Star anise 1; Cardamom pods 3; Coriander leaves (cilantro) 3 sprigs, coarsely chopped; Ready-made chicken meatballs 200 g (7 oz), halved; Cloves 3; Shallots 3, peeled; Coconut milk 500 ml (16 fl oz / 2 cups), extracted from 1 grated coconut and 500 ml (16 fl oz / 2 cups) water; Cinnamon stick 3-cm (1½-in); Water 625 ml (20 fl oz / 2½ cups); Garlic 2 cloves, peeled; Fried bean curd puffs (taufu pok) 2 pieces; Ginger 2-cm (1-in) knob, peeled and sliced; Salt ½ tsp or to taste; Tomatoes 2, cut into small wedges

Mi Kari

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil for shallow- or deep-frying
Fried bean curd puffs (taufu pok) 2 pieces
Cinnamon stick 3

Asia
Malaysia
South East Asia
Noodles

Method

Combine all ingredients for spice paste in a food processor and blend until smooth. Set aside.
Heat sufficient oil for shallow- or deep-frying in a wok. Add bean curd puffs and fry until golden brown. Remove and drain on paper towels. Once cool, cut bean curd into small cubes.
Remove excess oil from the pan, leaving about 2 Tbsp behind. Reheat oil and f